Smoked Salmon, Dill and Goat Cheese Pizza

1 {1-pound} frozen white bread dough piece; thawed
3/4 c Packed chopped fresh dill
Olive oil 7 ounces soft mild goat cheese; (such as Montrachet), crumbled
1/2 c Chopped red onion
4 oz Smoked salmon; cut into 1-inch pieces
1/4 c Brine-cured olives; (such as Kalamata), pitted, halved

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 1/4 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 1/4 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 1/4 cup dill over.

Makes one 12-inch pizza.

Smoked Salmon, Dill and Goat Cheese Pizza printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.