Mascarpone is a rich, buttery cheese with a delicate, creamy texture.
3 cups bread flour
1 cup warm water (100° to 110°)
1 tablespoon olive oil
2 1/2 teaspoons bread-machine yeast
1/2 teaspoon salt
2 cups sliced green onions (about 2 bunches)
1/2 teaspoon cracked black pepper
6 tablespoons (about 3 ounces) mascarpone cheese
6 ounces thinly sliced smoked salmon
1 tablespoon capers
6 lemon wedges
How to Make It
Lightly spoon flour into dry measuring cups; level with a knife. Follow manufacturer's instructions for placing flour and the next 4 ingredients (flour through salt) into bread pan, and select dough cycle; start bread machine.
Remove dough from machine (do not bake). Turn the dough out onto a floured surface, and knead for 30 seconds. Cover dough; let rest 10 minutes.
Preheat oven to 425°.
Divide dough into 6 equal portions. Roll each portion into a 9-inch circle on a lightly floured surface. Cover baking sheets with parchment paper, and place dough rounds on pans. Lightly coat top of dough with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 15 minutes or until puffy.
Divide the onions and pepper evenly among dough rounds. Bake at 425° for 10 minutes. Remove from oven; drop 3 teaspoonfuls of cheese onto each round. Arrange 1 ounce smoked salmon on top of each pizza, and divide capers evenly among pizzas.
Bake the pizzas an additional 8 minutes or until the cheese melts. Serve pizzas with lemon wedges.
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We used Mamma Mary's 7" Pizza crusts instead of making our own and it was still scrumptious. The cracked black pepper and chives mixed with the mascarpone to give it a nice slighty spicy creaminess that balanced the smoke of the salmon and the salt of the capers. Will definitely make again!