Greek Isle-Style Smoked-Salmon Pizzette

YIELD: 2 6" PIZZETTES

10 oz. fresh pizza dough
1 Tbsp. olive oil
4 oz. regular or seasoned goat cheese, crumbled
½ cup thinly sliced green bell pepper
¼ cup slivered red onion
½ cup pitted, halved black or Kalamata olives
4 oz. Alaska smoked salmon, sliced or chunked
½ 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 sprinkle with lemon pepper.

2. Bake pizzettes at 450°F for 8 to 10 minutes or until golden and crisp. Serve immediately

Recipe and photo: Alaska Seafood Marketing Institute