Grilled Pizzettes With Smoked Salmon And Capers

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Coastal Living


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1 (1/4-ounce) envelope active dry yeast

2 teaspoons sugar

1 cup warm water (100º to 110º)

3 cups all-purpose flour, divided

2 teaspoons olive oil

1/2 teaspoon salt

Olive oil

8 ounces smoked salmon, cut into 1/4-inch-wide strips

1/3 cup capers, rinsed and drained

2 cups (8 ounces) shredded Havarti cheese

6 teaspoons chopped fresh dillweed

6 lemon wedges

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