Who says you can't put fish on your pie? This salmon pizza breaks all the rules for a delicious and healthy version to slice.
|2||Sea Best® Salmon fillets|
|fresh pizza dough|
|1/2||cup basil pesto|
|1/4||cup of sliced red onion|
|1/4||cup kalamata olives, pitted and halved|
|1/4||cup artichoke hearts, sliced|
|1/4||cup feta cheese crumbles|
|5||tablespoons olive oil, divided|
|8||oz shredded mozzarella cheese|
|1||cup baby arugula|
|salt and pepper|
- Place a pizza stone or take a rimmed baking sheet and invert it on the lowest shelf in cold oven. Preheat oven to 450°F.
- With a sharp knife, slice the salmon into small, bite-sized pieces. Then, in a small bowl, season the salmon with 2 tablespoons of olive oil, salt and pepper. Stir gently and set aside.
- Roll out the pizza dough to a diameter of 15 inches and transfer to a rimless baking sheet covered with parchment paper. Use a basting brush to coat the crust evenly with 3 tablespoons of olive oil. Using the back of a spoon, spread the pesto evenly over the entire crust, stopping about an inch short of the edge. Then top with the onions, olives, artichoke hearts, feta and half of the mozzarella. Then add the salmon in a single layer over the other toppings. Top with the remaining mozzarella.
- Transfer the prepared pizza with the parchment to the warmed pizza stone or inverted baking sheet if using. Bake for 15-20 minutes or until the crust is golden brown, and the cheese is bubbly and slightly browned. Transfer the parchment and pizza to a cutting board. Allow it to sit for a couple of minutes for the toppings to set. Top with the baby arugula, slice and serve.