Smoked Salmon, Apple, and Three-Cheese Pizza

This was a favorite of ours at a local restaurant before they took it off the menu. I made up my own (tweaked, of course) version, and it's always gobbled up quickly. The sweet/tartness of the apple is a tasty counterpoint to the saltiness of the other ingredients. For the dough, I like Jenny Gentile's Pizza Dough, posted by Beth Fleischer.

• Ready In: 45 mins
• Serves: 8
• Yields: 8 slices

Ingredients

• 1  recipe pizza dough
• 1 (4 ounce) package  smoked coho wild-caught salmon, coarsely shredded
• 1 (3 ounce) package  goat cheese with herbs, softened
• 3  ounces  brie cheese, chilled and cut into cubes
• 1  granny smith green apple, chopped (about one cup)
• 2  teaspoons dried dill weed
• 1⁄2 cup red onion, chopped
• 1⁄4 cup capers
• 1⁄4 cup Italian parsley, chopped
• 1⁄3 cup  shredded parmesan cheese
•  cracked black pepper

Directions

1. Make dough according to directions. Roll out as thin as possible onto a pizza pan or baking stone that has been dusted with cornmeal to prevent sticking.
2. Spread goat cheese evenly on crust. Top with salmon and Brie cubes, Mix apple cubes and onion with the dill, tossing well. Distribute over salmon. Finish with sprinkling the capers and parsley over all, top with Parmesan, and add pepper.
3. Bake at 400 until cheeses are bubbling and golden.
4. Let cool for about 15 minutes before slicing.