Serves 8

1 cup crème frâiche

1 Tbs. lemon juice

1 small shallot, finely chopped

3 Tbs. chopped fresh dill

1 lb. pizza dough

1/2 red onion, thinly sliced

2 Tbs. olive oil

6 oz. lox trim, rinsed and chopped

Mix together the crème frâiche, lemon juice, shallot and 2 Tbs. of the dill.

Divide the dough in two, and roll out as thinly as possible into two 12-inch rounds. Drizzle with the olive oil and sprinkle the red onion on top. Bake each round for 10 minutes on a pizza stone, in a preheated 500-degree oven for 10 to 12 minutes.

Remove the pizzas from the oven and spread with the crème frâiche mixture. Top with the lox trim and sprinkle with the remaining dill. Cut each pizza into 8 slices and serve immediately. 

Basic Italian Pizza Dough

Makes about 1 lb. dough

1 1/2 Tbs. yeast
1 1/2 Tbs. sugar
1 cup warm water
3/4 cups semolina
2 cups flour
1 Tbs. salt
1 Tbs. olive oil
3 Tbs. flour for kneading

In a large bowl or in an electric mixer, dissolve the yeast and sugar in the warm water. Add the semolina, flour, salt and olive oil. Combine well. Knead the dough until it is shiny and smooth, adding flour as needed. Place the dough in a lightly oiled bowl, cover and let rise until it is doubled in bulk, about 2 hours.
(Rebecca Ets-Hokin)