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Hanukkah (Chanukah) Recipes
Whitefish Pizza with Onions and Caviar
By Cathy Rogers, 2000
INGREDIENTS
Dough for 4 pizzas:
1 1/4 cup warm water
1 package yeast
1 Tbs. sugar
1 1/2 tsp. salt
2 Tbs. olive oil
4 cups Better For Bread flour
Filling
2 pounds whole whitefish
1/2 cup homemade mayonnaise
1/2 cup sour cream, optional
1 Tbs. Dijon mustard
2 Tbs. fresh dill, chopped
1 small red onion, sliced thin
2 Tbs. whitefish caviar
2 Tbs. seruga caviar
1 Tbs. chopped chive
juice of 1/2 lemon
Corn meal
For: 6 servings.
PREPARATION
1. For dough dissolve yeast in 1/4 cup warm water. Add sugar,
salt , and olive oil to remaining 1 cup warm water. Add dissolved
yeast. Place 4 cups flour in large mixing bowl. Gradually add
yeast mixture to flour and mix until no long sticky. Knead for
about 5 - 10 minutes on lightly floured surface. Place in clean
bowl and allow to rise 1 hour covered tightly with saran wrap.
2. To smoke whitefish, place whitefish in
Camerons Smoker with one cup assorted smoke dust and cover.
Smoke 60 minutes. Cool and refrigerate. Remove skin and bones.
Reserve pieces of fish. Discard bones and skin.
3. Combine mayonnaise, sour cream, Dijon
and dill in small bowl. Reserve. Divide pizza dough in 4 pieces.
Roll 1 piece out very thin on a floured surface. Lightly oil
pizza pan and sprinkle with corn meal. Place dough on pan and
sprinkle with a few sliced onions. Roll edges of dough neatly.
Sprinkle with a little sea salt. Let rise 1 1/2 to 2 hours at
room temperature.
4. Preheat oven to 425°F. Bake pizza
5 - 7 minutes in oven. While warm, spread with mayonnaise mixture.
Top with remaining onions caviar, chives, whitefish and lemon
juice. Serve.
