Pizza on the Grill: Smokin' Salmon Pizza

I love toasted bagels, with cream cheese, smoked salmon, red onion, etc.  When I saw the pizza version of this brunch classic, I knew what we would enjoy for our Sunday morning meal on the deck.  This is a great "first-time attempt" pizza because both sides of the dough are grilled, and THEN the toppings are added.  

Since you only have to grill the crust on both sides, and then add the toppings, breakfast (or brunch) is ready in a flash. Even though this pizza is very easy to prep for and prepare, you would certainly impress your guests with this version. 

1/4 cup uncooked grits, polenta, or cornmeal, for rolling the dough

1 ball prepared pizza dough, room temperature

2 T. olive oil

1/2 cup Boursin or other soft cheese (one 5.2 oz. round)

1 small shallot, minced

4 oz. smoked salmon, flaked or cut into strips

zest of one lemon

1 t. drained capers

1 T. chopped fresh dill

1 T. chopped fresh chives

Preheat the grill on high for 10 minutes.  While the grill is heating, spread the grits, polenta, or corneal on a flat surface and prepare the dough.  Shape dough into a free form 12 inch shape at 1/4 inch thickness.  Brush 1 T. olive oil on both sides of the dough.  

Place dough onto grill grates and close grill.  Grill for 3 minutes, and using tongs, flip the dough and grill for an additional 3 minutes.  

Remove the crust from the grill and immediately spread the entire surface with the Boursin cheese.  Sprinkle with the shallot and top with the smoked salmon.  Finish with the lemon zest, capers, dill, and chives.  

Slice and serve immediately.

Adapted from Pizza on the Grill

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