Smoked salmon, dill and goat cheese pizza
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | {1-pound} frozen white bread dough piece; thawed | |
| ¾ | cup | Packed chopped fresh dill |
| Olive oil 7 ounces soft mild goat cheese; (such as | ||
| ; Montrachet), | ||
| ; crumbled | ||
| ½ | cup | Chopped red onion |
| 4 | ounces | Smoked salmon; cut into 1-inch |
| ; pieces | ||
| ¼ | cup | Brine-cured olives; (such as Kalamata), |
| ; pitted, halved | ||
Directions
Let dough rise in warm draft-free area until doubled, about 1 hour.
Preheat oven to 450F. Butter 12-inch-diameter pizza pan. Knead dough briefly on floured surface. Sprinkle ¼ cup dill over and knead dough until dill is well incorporated. Roll out dough on lightly floured surface to 12-inch round.
Transfer to prepared pan. Build up edges of dough to form rim. Brush dough lightly with olive oil. Sprinkle ¼ cup dill over, then goat cheese. Top with onion. Bake until cheese melts and crust is golden brown, about 20 minutes.
Sprinkle smoked salmon, olives and remaining ¼ cup dill over.
Makes one 12-inch pizza.
Bon Appetit August 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.