Grilled Pizzettes With Smoked Salmon and Capers

Grilled Pizzettes With Smoked Salmon and Capers
Photo by Howard L. Puckett

Ingredients

  • 1 cup warm water (100° to 110°)
  • 2 teaspoons sugar
  • 1 (1/4-ounce) envelope active dry yeast
  • 6 lemon wedges
  • 1/3 cup capers, rinsed and drained
  • 2 teaspoons olive oil
  • 2 cups (8 ounces) shredded Havarti cheese
  • + 5 more ingredients
    • Olive oil
    • 6 teaspoons chopped fresh dillweed
    • 8 ounces smoked salmon, cut into 1/4-inch-wide strips
    • ½ teaspoon salt
    • 3 cups all-purpose flour, divided

Combine first 3 ingredients in a large bowl; let stand 5 minutes. Stir in 2 cups flour, 2 teaspoons olive oil, and salt to form a soft dough. Turn dough out onto a lightly floured surface. Knead for 5 minutes or until smooth and elastic, adding enough remaining flour to prevent dough from stickin...

View full recipe at My Recipes

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