Name: Smoked Salmon, Dill And Goat Cheese Pizza
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Dairy		August 1993	1	servings

INGREDIENTS

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

INSTRUCTIONS

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.
Bon Appetit August 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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