Hot and cold smoked salmon pizza with lemon-dill cream cheese and crispy capers

In the stand mixer bowl, combine flour, instant yeast, salt and a little sugar; give a couple of whizzes.

Variation: garlic powder, oregano or chili powder can be added to the dry mix.

Add warm water and a shot of olive oil; mix just until a dough forms, adding a little more flour if it is still wet. A slightly wet dough is fine.

Turn out onto a floured counter, knead briefly, place in a lightly oiled bowl, cover with a towel and rise in a warm spot for about an hour.

Punch the dough down, knead a couple of times on a floured deck until smooth, and return to the bowl.

Mix whipped cream cheese, sour cream, fresh dill, a little lemon zest and Dijon into a spread; it goes on thin.

Fry drained capers in oil at about 350 degrees for about a minute until crisp and split open; remove and kill the heat.

On a floured surface, stretch the dough out to a 10 to 12 inch round.

Spread one smooth, thin layer of the cream cheese mixture over the dough.

Lay on a little of the pastrami-style smoked salmon so it bakes.

Bake at 450 for 6 to 10 minutes.

Peel the shallot, to scatter over the top after baking.

Mix melted butter, dill and a little garlic paste; brush on the crust as soon as the pizza comes out.

Lay big slices of uncooked smoked salmon over the top, then the shallot, the remaining crispy capers and a little more dill.

Cut and serve; the crust is left doughy rather than dark and crisp, for a bagel feel.