Smoked Salmon and Chevre Pizza

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4  ounces soft goat cheese (chevre)
2  tablespoons dairy sour cream
2  teaspoons prepared horseradish
1  16-ounce package Italian bread shell ( 12-inch Boboli)
3  ounces thinly sliced smoked salmon (lox-style), cut into 1/2-inch strips
1  tablespoon snipped fresh dill or 1 teaspoon dried dillweed

1. In a small mixing bowl combine goat cheese, sour cream, and horseradish. Mix well. 

2. Place the bread shell on a lightly greased baking sheet. Spread goat cheese mixture evenly over the bread shell. Arrange salmon over goat cheese mixture. Sprinkle with dill. 

3. Bake in a 400 degree F oven about 8 minutes or until heated through. Makes 12 appetizer servings.

Source:  Better Homes & Gardens
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