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

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