---------- Recipe via Meal-Master (tm) v8.05
       Title: Smoked Salmon Pizza and Other Embellishments
  Categories: Seafood, Appetizers
       Yield: 8 Slices
       2 c  All-purpose flour
       1 ts Salt
       1 ts Granulated sugar
       2 ts Fast-rising yeast
       1 tb Olive or vegetable oil
     3/4 c  Warm water
       1 lg Tomato, chopped
       1    To 2 cloves garlic, minced
       6    To 8 green onions, chopped
            Freshly ground pepper
       2 tb Chopped fresh dill
       2 c  Grated Asiago cheese
       4 oz Smoked salmon, cut into
            -bite sized pieces
       1 tb Capers (drained)
   To prepare dough, mix 1 cup of the flour, salt, sugar
   and yeast in a large bowl.  Pour oil into water; add
   to yeast mixture.  Mix thoroughly.  Add remaining
   flour; knead for 3 to 5 minutes on a floured surface.
   Put in a greased bowl, cover and place in a warm spot
   for 40 minutes or until needed.
   Dough can be made in the morning and kept in the
   refrigerator.  Let it warm up for about 1 hour before
   using.  The dough is very forgiving. Stretch dough out
   on an ungreased medium pizza pan or cookie sheet just
   before you are ready to assemble the pizza.
   Preheat oven to 475øF.  In a small bowl, mix tomato,
   garlic, green onions, pepper and dill.  Spread this
   mixture directly on pizza crust.  Sprinkle Asiago
   cheese on top.  Bake for 10 to 12 minutes on lower
   rack of oven. Remove from oven.  Spread salmon and
   capers on top; return to oven for 3 minutes.
   Makes an 8 slice pizza.
   *Substitute red onions for the green ones and ripe
   olive for capers. *Try a combination of tomato, red
   onion, fresh basil and oregano. Top with goat cheese
   and black olives. *The tomato, onion, basil and
   oregano base can be used with low-fat mozzarella,
   chunk water-packed tuna, fresh or bottled roasted red
   peppers, black olives and capers.
   Typed in MMFormat by cjhartlin@msn.com  Source: Good
   Friends Cookbook.