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posted: 5/16/2012 6:00 AM

Smokin Salmon Pizza

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    Courtesy Tauton Press

 

¼ cup uncooked grits or polenta, for rolling the dough

1 ball prepared pizza dough, at room temperature

2 tablespoons olive oil

½ cup Boursin or other soft garlic cheese (one 5.2-ounce round)

1 small shallot, minced

4 slices smoked salmon (about 4 ounces), cut into strips

Zest of 1 lemon, finely grated

2 tablespoons chopped fresh dill or chives

Freshly ground black pepper to taste

Heat the grill.

Roll out and shape the dough, and grill the first side of the crust per the master instructions (see related recipe). Flip the crust and grill until the second side is well browned, 2 to 3 minutes. (Since you're not melting cheese or warming any toppings, you don't need to switch to indirect heat for a gas grill.)

Remove from the grill and immediately spread the entire surface with the Boursin. Sprinkle with the shallot and top with the strips of salmon. Finish with the zest, dill, and pepper. Slice and serve immediately.

Serves two to four.

Cook's notes: Smoked sturgeon can be used instead of salmon for more adventurous flavors. Try this with sparkling wine.

"Pizza on the Grill" by Elizabeth Karmel and Bob Blumer (Tauton Press, 2012)

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