March 2003

 

Smoked Salmon & Caper Pizza


Pizza crust (I use a Boboli)

Package of smoked salmon- lox style

Pesto sauce

Wedge fontina cheese

Capers – large imported work best

Pine nuts (for garnish)


Preheat oven to 450 degrees. Shred fontina cheese.
Make pesto sauce if making from scratch.

Spread pesto sauce on crust. Sprinkle about 3/4 of cheese over sauce. Slice salmon into pieces and place on top of cheese. Sprinkle capers over pizza. Top with more cheese, but sparingly so toppings
show through. Garnish with pine nuts.

Bake at 450 until cheese bubbles , usually only about 6-8 minutes.