- Servings: 6
- 1 cup crème fraîche
- 2 tablespoon hot horseradish sauce
- 1 tablespoon lemon juice
- Grated zest of 1 lemon
- 2 tablespoons chopped fresh dill, plus small sprigs for garnish
- 2 tablespoons chopped fresh chives
- Sea salt flakes
- Freshly ground black pepper
- 1 large red onion, thinly sliced
- 1 tablespoons olive oil, plus more for brushing
- 1 1/2 cups ciabatta bread mix
- plain flour, for dusting
- a handful of arugula
- 7 ounces thinly sliced Alaska smoked salmon, torn into small pieces
- 3 1/2 ounces jar Alaska keta salmon roe
Step 1 Make the bianco sauce and oil dressing
Mix together the crème fraîche, horseradish, lemon juice and zest, dill and chives, season with some salt and pepper and set aside. In a small bowl, toss the red onion with the olive oil and season lightly with salt and pepper. Set aside.
Step 2 Make the dough
Preheat oven to 400F. Following the instructions on the back of the bread mix packet, create a dough.
Step 3 Roll the dough and assemble pizzette
Divide the dough into 6 equal pieces. On a floured surface, roll out each piece into a 5-inch round. Brush each round with olive oil and season lightly with salt and pepper. Top each round with the onion slices, dividing them evenly between the 6 rounds.
Step 4 Let pizzette rise and bake
Carefully slide the pizzette onto a baking sheet or pizza stone and leave to rise in a warm place for 10 minutes. Place the pizzette in the oven and bake until the crusts are lightly browned, about 6-8 minutes.
Step 5 Remove from oven, add toppings and serve
Remove the pizzette from the oven and transfer them to a board or serving platter. Allow to cool for a few minutes, then dollop some of the herb crème fraiche onto each followed by some arugula. Scatter the smoked salmon and salmon roe on top dividing it evenly between the pizzette. Garnish each with a sprig of dill and serve immediately.