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Delightfully displayed and full of flavour. What a wonderful pizza from the kitchens of  junowolf

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First course in this menu: http://www.furaffinity.net/full/6040396/

Recipe:

Ingredients:
Thin Crust Pizza Dough (see recipe below)
1/2 cup Crème Fraiche or sour cream, divided*
4 ounces thinly-sliced smoked salmon (sliced paper thin)
1 cucumber, sliced as thinly as possible
1 ounce caviar, Beluga, Sevruga, Osetra, or American Caviar (I like hackleback)
1 tablespoon finely-chopped fresh chives (I omitted this)


Preparation:
Prepare and bake pizza dough.

Spread a thin layer of 1/2 of the creme fraiche or sour cream over the slightly-cooled pizza crusts.

Arrange the smoked salmon evenly over the top of the creme fraiche or sour cream on each pizza to completely cover.

Layer the cucumber slices over the smoked salmon, overlapping slightly to create a design.

Using a pizza cutter or a large sharp knife, cut each pizza into 4 or 6 slices. On the center of each slice, dab a little bit of the remaining creme fraiche or sour cream. Place 1/2 to 1 teaspoon of caviar on top and sprinkle with some of the chopped chives. Serve immediately.


Thin Crust Pizza Dough:
3/4 cup warm water (110 degrees F.)
1 1/2 tablespoons olive oil
1/4 teaspoon salt
2 cups bread flour
2 teaspoons instant active dry yeast

Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting.

Meanwhile preheat the pizza stone or tiles to 450 degrees F. for 30 minutes. Prepare your toppings (see below).

When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes.

Roll and stretch the dough into a 14-inch circle. For this recipe, when kneading, leave the dough a little more wet than usual, as this will help give it a crispy crust. Divided the pizza dough into two (2) pieces and roll each section into a 9-inch circle.

Note: Dough may be refrigerated at this point and stored until ready to use. To store each batch of dough, spray a plastic bag with nonstick spray and place the dough in it. Store no longer than 7 to 10 days, or if frozen for up to 2 months. If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out.

Place the dough rounds on the prepared pizza peel. Lightly brush with olive oil to within 1/2-inch of the edge. Transfer the pizzas into the oven and bake for 8 to 12 minutes until golden brown and crisp. Remove from oven and let cool slightly.

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Allergy warning – recipe contains fish & dairy products