Tonight we had salmon pizza. The crust was adapted from a recipie in Vegetarian and Vegetable Cooking.

Crust:

8 oz. Self-Rising flour
1/2 tsp. Salt
2 oz. Butter
approx 1/2 C. Milk

Toppings

1/4 medium Red Onion
4 cloves roasted garlic
8 oz. Salmon
olive oil
2 Tbsp. Fresh Dill
2 tsp. Dried Taragon
1/2 lb. Mozzarella cheese.

Preheat oven to 425. Stir together flour and salt. Cut in butter. Add milk gradually and combine until dough is of proper consistancy. Roll out on a floured surface fairly thin. Place on hot pizza stone and pre-bake for about 10 minutes. Remove from oven. Brush crust with olive oil. Add toppings and bake for about 12 minutes more.

This probably could have used a bit more dill, but otherwise was very good. The crust had a short-bread consistancy and was just a bit crisply. We served this with steamed asparagus (which I overcooked a bit).