It’s Monday, but hey… it could be worse. You could have a job that includes the words “live television” and “portable rigging.”

Come one! Come all! See the big finale to Miss Vivian’s act while performing on the ABC children’s show Super Circus (1949-1956) below, followed by my interpretation of this month’s Burwell General Store recipe swap.

If you’re hoping for the inclusion of dark red pickled beets, you’ve come to the wrong TvFoodAndDrink.com

This is my third month participating in the Burwell General Store Recipe Swap.  run by my friend Christianna, who apparently doesn’t know that I’d rather be Miss Vivian’s Super Circus ”Portable Rigging” Rehearsal Tester than put a beet anywhere near any of my body openings.  What Russians electively decide to put inside themselves is none of my business.  Yes, something had to be done about this recipe.  Luckily, that’s the what the Burwell General Store Recipe Swap is all about!

Smoked Salmon Potato Pizza:

• Pizza dough (recipe here)
• 2 tablespoons olive oil, separated
• 1 small red potato, unpeeled, very thinly sliced
• 1 tablespoon drained capers, chopped
• 1/2  Vidalia onion, thinly sliced
• 1/3 cup grated mozzarella cheese
• approximately 1/4 pound smoked salmon, thinly sliced
• ¼ cup light sour cream
• 1 tablespoon chopped fresh dill
• 1 lemon, halved.
• Salt and pepper for seasoning

Lemon Dill Sauce:

• 1/2 cup sour cream
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon chopped fresh dill
• 1 teaspoon lemon juice
• Cream or buttermilk for thinning, if desired.

Preheat oven and a pizza stone to 500 degrees F for thirty minutes.

Combine all the ingredients for the lemon dill sauce into a small bowl or measuring cup.  If consistency is thicker than desired, add buttermilk or cream, one teaspoon at a time, and stir until desired texture is reached.  Transfer into a plastic squeeze bottle and set aside.

Roll out pizza dough to approximately 12 inches, drizzle with 1 tablespoon olive oil.

Pour 1 tablespoon olive oil into a heated pan, add onions with pinches of salt and pepper, and sauté for 5 minutes. Lower heat and simmer until onions are tender.

Top pizza dough with potato slices and cheese.  Add onions and drizzle over any liquid left in the pan.  Cook for 6 minutes or until cheese just begins to melt.

Remove pizza from oven and scatter the top with the salmon and the capers. Return to oven for approximately 3 more minutes, or until the cheese is fully melted and browned slightly.

Remove pizza from oven.  Drizzle the top with the lemon dill sauce.  Squeeze the juice of half a lemon over the top.  Cut the other half of the lemon into slices and serve alongside the pizza.