Smoked Salmon Pizza with Chèvre

By corlear

Chef’s Note: Everyone loves pizza — especially my teenage sons. There are several quick ways to make the crust: Buy a pre-made crust at the grocery or use a crust mix that you can make in about 15 minutes. Just be sure to pre-bake the crust before adding the
toppings.

Chef’s Tips: I love Scottish smoked salmon (see the Source Guide, page 186) but there are other interesting ingredients you can use to make the pizzas. For example, Shrimp Remoulade Pizza — put a thin layer of Remoulade Sauce (see recipe) on a pre-baked crust, top with a thin layer of chiffonade of lettuce, followed by a generous portion of small cooked shrimp. Drizzle with Remoulade Sauce and serve cold.

Or use seafood filling for the Cajun Enchiladas and the Roasted Tomatillo Salsa (see recipes) to create another unique pizza appetizer. Brush a layer of the salsa over the pre-baked crust and top with the enchilada filling; sprinkle with pepper Jack cheese to complete before baking.

Ingredients

• 1 tablespoon virgin olive oil
• 1 (10-inch) thin pizza crust, pre-baked
• 4 ounces Scottish smoked salmon, thinly sliced
• 1/4 cup crumbled chèvre
• 2 tablespoons finely chopped red onion
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped capers

Details

Servings 8

Preparation

Step 1

Preheat oven to 375 degrees.

Spread oil evenly on pizza crust; arrange salmon over crust.

Sprinkle cheese over pizza, followed by onion, dill and capers.

Bake on baking sheet until pizza starts to turn golden around edges, about 5 minutes.

Cut into wedges.