Title: Salmon and Havarti Pizza
Categories: Pizza Fish Smoke Salmon
Yield: 4 Servings

		Pizza dough for 15" pizza
		Thinly sliced red onions
		Havarti and Dill Havarti
		Cheese
1/8	lb	Lox (smoked salmon)
		Fresh dill

I made up the following recipe for a Pampered chef Party. I couldn't stand the thought of making pizzas out of stretched-out Pillsbury Crescent rolls. this was really a huge hit, especially with my friend who is not *supposed* to eat cheese but who makes the exception for pizza. You'll see there are no measurements - the woman who did the party happened to be a professional chef, so she just used whatever amount looked good. I'd say - do the same. Enjoy!

Stretch pizza dough on a clay pizza board. Carmelize the red onions. Break up Havarti and Dill Havarti cheeses and sprinkle over dough. Spread onions on top of cheese. Cut lox (smoked salmon) into small pieces and spread on top of cheese. Cook pizza at 425 for about 15 minutes, until bottom is lightly browned and cheeses are nicely melted. When pizza comes out of oven, sprinkle chopped-up dill on top.

risa http://www.monumental.com/rbernstn/cooking.htm

From: Risa.Bernstein@concert.Com

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