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---------- Recipe via Meal-Master (tm) v8.05
Title: Smoked Salmon Pizza and Other Embellishments
Categories: Seafood, Appetizers
Yield: 8 Slices
Crust:
2 c All-purpose flour
1 ts Salt
1 ts Granulated sugar
2 ts Fast-rising yeast
1 tb Olive or vegetable oil
3/4 c Warm water
Topping:
1 lg Tomato, chopped
1 To 2 cloves garlic, minced
6 To 8 green onions, chopped
Freshly ground pepper
2 tb Chopped fresh dill
2 c Grated Asiago cheese
4 oz Smoked salmon, cut into
-bite sized pieces
1 tb Capers (drained)
To prepare dough, mix 1 cup of the flour, salt, sugar
and yeast in a large bowl. Pour oil into water; add
to yeast mixture. Mix thoroughly. Add remaining
flour; knead for 3 to 5 minutes on a floured surface.
Put in a greased bowl, cover and place in a warm spot
for 40 minutes or until needed.
Dough can be made in the morning and kept in the
refrigerator. Let it warm up for about 1 hour before
using. The dough is very forgiving. Stretch dough out
on an ungreased medium pizza pan or cookie sheet just
before you are ready to assemble the pizza.
Preheat oven to 475øF. In a small bowl, mix tomato,
garlic, green onions, pepper and dill. Spread this
mixture directly on pizza crust. Sprinkle Asiago
cheese on top. Bake for 10 to 12 minutes on lower
rack of oven. Remove from oven. Spread salmon and
capers on top; return to oven for 3 minutes.
Makes an 8 slice pizza.
Variations:
*Substitute red onions for the green ones and ripe
olive for capers. *Try a combination of tomato, red
onion, fresh basil and oregano. Top with goat cheese
and black olives. *The tomato, onion, basil and
oregano base can be used with low-fat mozzarella,
chunk water-packed tuna, fresh or bottled roasted red
peppers, black olives and capers.
Typed in MMFormat by cjhartlin@msn.com Source: Good
Friends Cookbook.
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