- 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
- Cooking spray
- 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
- calories 390
- caloriesfromfat 27 %
- fat 11.8 g
- satfat 4.3 g
- monofat 4.4 g
- polyfat 1.5 g
- protein 15.7 g
- carbohydrate 54 g
- fiber 1.3 g
- cholesterol 19 mg
- iron 4.1 mg
- sodium 486 mg
- calcium 69 mg
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.