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Grilled Pizzettes With Smoked Salmon and Capers

Howard L. Puckett
Yield Makes 6 servings
These tasty little pizzas cook quickly. Have all ingredients ready before you start grilling.


  • 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

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

  5. 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.

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