Grilled Salmon & Crème Fraîche Pizza
Pinot Noir
Recommended Wine Pairing: Pinot Noir

1 (1-lb.) pizza dough
1 tablespoon extra virgin olive oil
Salt and freshly ground pepper to taste
2/3 cup crème fraîche (about 8 oz.)
8 oz. thinly sliced smoked salmon
1/4 red small onion, very thinly sliced
1 to 2 tablespoons tiny fresh dill sprigs

Divide pizza dough into 2 pieces. Roll each into about a 9-inch circle on a lightly floured board. (The thinner the dough, the crisper the pizza.) Brush each side lightly with oil and sprinkle with salt and pepper. Carefully place dough on a grill over medium-hot coals. Grill for about 10 minutes, turning several times, until dough is cooked through and is lightly charred; remove from grill and let cool. Lightly spread crusts with equal amounts of crème fraîche, leaving a 1/2-inch border around the edge. Top with slices of salmon and sprinkle with onion and dill. Cut into small wedges and serve. Serve with lemon wedges. Makes 6 to 8 appetizer servings.

Greg Norman Estates. The Official Wine of Adventure.