Recipes : Smoked Salmon and Goat Cheese Pizza Bites : Food Network

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Smoked Salmon and Goat Cheese Pizza Bites
Recipe courtesy Emeril Lagasse, 2003

Ingredients
Basic Pizza Dough, recipe follows
1/4 cup olive oil
6 ounces goat cheese
8 ounces smoked salmon, thinly sliced
2 ounces salmon roe
1/4 cup minced shallots or green onions
Fresh sprigs of dill, garnish

Directions
Preheat the oven to 450 degrees F. Lightly grease a large baking sheet
and set aside.

Remove the dough from the bowl. On a lightly floured surface, knead briefly. Let rest for 10
minutes. Roll out into a rectangle, about 16 by 10 inches, and cut into six squares, about 5 inches
each. Lightly brush each square with olive oil, leaving a 1/4-inch border. Bake until starting to

turn light golden brown, about 6 minutes. Evenly cover each square with goat cheese and return to
the oven until the crust is golden brown and slightly crisp and the cheese is melted, 2 to 4
minutes.

Remove from the oven and let cool slightly. Cut each square in half diagonally. Arrange smoked
salmon on each pieces and top with a dollop of salmon roe. Sprinkle with shallots, garnish with a
small sprig of dill, and serve immediately.

Ingredients
Basic Pizza Dough:

Directions
1 cup warm (110 degrees F) water
1 (1/4-ounce) envelope active dry yeast
1 teaspoon sugar
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
3 cups bleached all-purpose flour
1 teaspoon salt

In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit
until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the
mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each
addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough
out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5
minutes.

Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl
and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place
until nearly doubled in size, 1 to 1 1/2 hours.

Use as directed.