Saturday, October 13, 2012

Personal Pan Smoked Salmon Pizza

I recently traveled to Cordova, Alaska through a partnership I had with Copper River Salmon Company. I had a blast, and am in the process of collecting pictures so that I can continue to share them with you. I have Day 1 finished HERE.

Something they sent me home with when I left Alaska was a jar of their Smoked Salmon. It was hard to make myself actually produce a recipe with this delicious delicacy and not just eat it straight with a fork. Sooo good!

I had to make at least one thing with it though, and decided that Smoked Salmon Pizza was the was to go. This way, there was no heavy creams or anything masking the true magnificent flavors of the Smoked Salmon. I wanted to taste the smokey salmon.

This Personal Pan Smoked Salmon Pizza is one of my new faves! Not only is this pizza itself one for the top of my recipe box, but the whole way of preparing a personal pan pizza in less than 15 minutes really tickles me. And I found bags of Pitas BOGO at the grocery store so I stalked up and froze them. Dan and I will eat pizza like this at least once a week until the pitas are gone.

Using a Whole Wheat Pita instead of making your own crust, significantly cuts down the prep time in pizza. It is healthy, AND it produces the PERFECT crisp and chewy crust combo. No soggy crust here!!

Personal Pan Smoked Salmon Pizza is the ideal food for a quick lunch, dinner, or even entertaining at your next football party. Bake, slice, and serve!  Make this Smoked Salmon Pizza today. You will not be sorry!

Personal Pan Smoked Salmon Pizza

1- 6 inch whole wheat pita - I used the brand Toufayan  
 (Not sure if that matters but it made a perfect crisp/chewy combo crust.)
1/3 c part skim or low fat shredded mozzarella cheese
2 TB marinara
1 clove garlic sliced very thin
1/4 c sliced onion pretty thin as well
1 TB olive oil
1/4 tsp oregano (fresh if you have it)
1 tsp capers drained and sliced in half
1 slice bacon cooked and crumbled - (wrap in paper towel and microwave for 1 min)
Smoked Salmon - I used 2 chunks approx 3x1 inches of Copper River Salmon, you can use as much as you want.
Sprinkle of Parmesan
Fresh crushed ground black pepper

How to make Personal Pan Smoked Salmon Pizza
-Preheat the oven to 425 degrees
-Lay your pita on a cookie sheet
-In a small saute pan heat olive oil to med/high heat
-Saute onions and garlic just a minute or so until they are just starting to become tender.
-Remove from heat and set aside
-Spread marinara on the pita leaving 1 inch from the edge.
  (Only 2 TB you don't want it to get soggy)
-Sprinkle1/2 of the mozzarella on the sauce
-Sprinkle the sauteed onions and garlic on the pizza
-Sprinkle the oregano and capers on
-Break the smoked salmon into big chunks and flakes and put it, along with the bacon
  crumbles on the pizza.
-Cover with the remaining half of the mozzarella.
-Bake at 425 in the center of the oven for 7-10 minutes.
-Remove from oven and sprinkle with a touch of Parmesan and fresh crushed ground
 black pepper. 
-Slice with a huge knife and serve!

Seriously I just want to take a big ole chunk our of this picture.  YUM!

I am drooling...

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