Grilled Pizzettes With Smoked Salmon and Capers

Coastal Living
Grilled Pizzettes With Smoked Salmon and CapersRecipe
Howard L. Puckett
These tasty little pizzas cook quickly. Have all ingredients ready before you start grilling.
Makes 6 servings


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


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 sticking. Shape into a ball; place in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in bulk.

Punch dough down; divide into 6 equal portions, and coat with olive oil. Roll each portion into an 8-inch oval, and set aside on lightly oiled baking sheets.

Brush grill rack with oil (lightly to avoid flare-ups) over high heat (400° to 500°).

Place dough on rack, and grill for 2 minutes or until bottoms of crusts are lightly browned and tops begin to puff. (It's easier to prepare pizzas in batches.) Turn crusts over; top evenly with salmon, capers, and cheese. Close grill lid, and grill for 1 to 2 minutes or until cheese melts and crusts are golden brown.

Sprinkle each pizza with 1 teaspoon fresh dill and juice of 1 lemon wedge; serve immediately.

Created date

March 2004