Grilled Pizzettes With Smoked Salmon And Capers

• 1 (1/4-ounce) envelope active dry yeast
• 2 teaspoons sugar
• 1 cup warm water (100u0b0 to 110u0b0)
• 3 cups all-purpose flour, divided
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• Olive oil
• 8 ounces smoked salmon, cut into 1/4-inch-wide strips
• 1/3 cup capers, rinsed and drained
• 2 cups (8 ounces) shredded Havarti cheese
• 6 teaspoons chopped fresh dillweed
• 6 lemon wedges

1. Combine first 3 ingredients in a large bowl; let stand 5 minutes. Stir in 2 cups flour, 2 teaspoons olive oil, and salt to form a soft dough.
2. Turn dough out onto a lightly floured surface. Knead for 5 minutes or until smooth and elastic, adding enough remaining flour to prevent dough from sticking. Shape into a ball; place in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85u0b0), free from drafts, 40 minutes or until doubled in bulk.
3. Punch dough down; divide into 6 equal portions, and coat with olive oil. Roll each portion into an 8-inch oval, and set aside on lightly oiled baking sheets.
4. Brush grill rack with oil (lightly to avoid flare-ups) over high heat (400u0b0 to 500u0b0).
5. Place dough on rack, and grill for 2 minutes or until bottoms of crusts are lightly browned and tops begin to puff. (It's easier to prepare pizzas in batches.) Turn crusts over; top evenly with salmon, capers, and cheese. Close grill lid, and grill for 1 to 2 minutes or until cheese melts and crusts are golden brown.
6. Sprinkle each pizza with 1 teaspoon fresh dill and juice of 1 lemon wedge; serve immediately.

active dry yeast, sugar, warm water, allpurpose flour, olive oil, salt, olive oil, salmon, capers, cheese, fresh dillweed, lemon wedges

Taken from www.myrecipes.com/recipe/grilled-pizzettes-with-smoked-salmon-capers (may not work)