| 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
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