Smoked Salmon, Dill and Goat Cheese Pizza

• 1 1-pound frozen white bread dough piece, thawed
• 3/4 cup packed chopped fresh dill
• Olive oil
• 7 ounces soft mild goat cheese (such as Montrachet), crumbled
• 1/2 cup chopped red onion
• 4 ounces smoked salmon, cut into 1-inch pieces
• 1/4 cup brine-cured olives (such as Kalamata), pitted, halved

1. Let dough rise in warm draft-free area until doubled, about 1 hour.
2. Preheat oven to 450F.
3. Butter 12-inch-diameter pizza pan.
4. Knead dough briefly on floured surface.
5. Sprinkle 1/4 cup dill over and knead dough until dill is well incorporated.
6. Roll out dough on lightly floured surface to 12-inch round.
7. Transfer to prepared pan.
8. Build up edges of dough to form rim.
9. Brush dough lightly with olive oil.
10. Sprinkle 1/4 cup dill over, then goat cheese.
11. Top with onion.
12. Bake until cheese melts and crust is golden brown, about 20 minutes.
13. Sprinkle smoked salmon, olives and remaining 1/4 cup dill over.

fresh dill, olive oil, goat cheese, red onion, salmon, brinecured olives

Taken from www.epicurious.com/recipes/food/views/smoked-salmon-dill-and-goat-cheese-pizza-2305 (may not work)