Title: Smoked Salmon, Dill And Goat Cheese Pizza
Categories: August 1993
Yield: 1 servings

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.

Bon Appetit August 1993

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