PESTO & SMOKED SALMON PISSALADIERE

By BobD

Ingredients

• 4 SERVINGS
• 1 All Ready Pie Crust (half of 15-ounce package)
• 1/2 cup ricotta cheese
• 3 tablespoons purchased pesto
• 3 tablespoons pine nuts
• 3 ounces thinly sliced smoked salmon, cut into 1-inch pieces
• Fresh basil sprig

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Preheat oven to 400F.

Lay pie crust in center of baking sheet.

Fold in 1/2-inch of crust edge. Stand up double edge and crimp decoratively, forming upright rim.

Blend cheese and pesto in small bowl.

Spread cheese mixture over crust.

Sprinkle with pine nuts.

Bake pizza until crust is set and golden, about 18 minutes.

Arrange salmon pieces over pizza.

Garnish with basil and serve.