Smoked Salmon Pizza And Other Embellishments

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 475?F. 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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