Smoked-Salmon Pizza With Mascarpone And Capers

• 3 cups bread flour
• 1 cup warm water (100u0b0 to 110u0b0)
• 1 tablespoon olive oil
• 2 1/2 teaspoons bread-machine yeast
• 1/2 teaspoon salt
• Cooking spray
• 2 cups sliced green onions (about 2 bunches)
• 1/2 teaspoon cracked black pepper
• 6 tablespoons (about 3 ounces) mascarpone cheese
• 6 ounces thinly sliced smoked salmon
• 1 tablespoon capers
• 6 lemon wedges

1. Lightly spoon flour into dry measuring cups; level with a knife. Follow manufacturer's instructions for placing flour and the next 4 ingredients (flour through salt) into bread pan, and select dough cycle; start bread machine.
2. Remove dough from machine (do not bake). Turn the dough out onto a floured surface, and knead for 30 seconds. Cover dough; let rest 10 minutes.
3. Preheat oven to 425u0b0.
4. Divide dough into 6 equal portions. Roll each portion into a 9-inch circle on a lightly floured surface. Cover baking sheets with parchment paper, and place dough rounds on pans. Lightly coat top of dough with cooking spray. Cover and let rise in a warm place (85u0b0), free from drafts, 15 minutes or until puffy.
5. Divide the onions and pepper evenly among dough rounds. Bake at 425u0b0 for 10 minutes. Remove from oven; drop 3 teaspoonfuls of cheese onto each round. Arrange 1 ounce smoked salmon on top of each pizza, and divide capers evenly among pizzas.
6. Bake the pizzas an additional 8 minutes or until the cheese melts. Serve pizzas with lemon wedges.

bread flour, warm water, olive oil, breadmachine yeast, salt, cooking spray, green onions, cracked black pepper, mascarpone cheese, salmon, capers, lemon wedges

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