YIELD: 2 6" PIZZETTES 10 oz. fresh pizza dough1 Tbsp. olive oil4 oz. regular or seasoned goat cheese, crumbled½ cup thinly sliced green bell pepper¼ cup slivered red onion½ cup pitted, halved black or Kalamata olives4 oz. Alaska smoked salmon, sliced or chunked½ tsp. lemon-pepper seasoning 1. Roll dough into 2 6" rounds and transfer to a baking sheet. Brush dough with olive oil. Divide the goat cheese, bell pepper, onion and olives evenly and sprinkle onto each pizzetta. Add salmon and ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.