Gluten Free Smoked Salmon Pizza with Pesto Sauce
Gluten Free Smoked Salmon Pizza with Pesto Sauce
Yield: 6-8 Servings
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Pesto Sauce Ingredients:
1 clamshell of Genovese basil or 1 bunch if you can find it sold that way (stems removed)
¼ cup of Italian flat leaf parsley
1 TBSP minced chives
¼ cup parmesan or plant-based parmesan
¼ cup extra virgin olive oil (perhaps more if needed)
1 TBSP minced garlic
¼ tsp sea salt
¼ tsp ground black pepper
Pesto Sauce Directions:
Combine all ingredients in a food processor and pulse for 30 seconds, drizzling more extra virgin olive oil to reach desired consistency
Pizza ingredients:
2 store-bought 10” Gluten Free Pizza Crusts
1 Package Scottish Smoked Salmon, torn into bite size pieces
2 TBSP light olive oil
1 Bunch of Beet Greens or Spinach, stems removed
½ Red Bell Pepper chopped
1/3 cup mushrooms (white, baby bell, and/or shitake). You can often find the Gourmet Blend, which is great for this recipe.
6 Spears Roasted Asparagus (I usually roast the night before, and have leftovers to use for the pizza the next day; you could use 7-8 jarred artichoke hearts instead if you prefer)
½ Shallot, Minced
½ cup shredded cheese of choice (Havarti dill pictured, but mozzarella or plant-based mozzarella are great options)
Parmesan and crushed red pepper for serving
Parsley, basil, and/or dill for garnish
Pizza Directions:
1. Preheat oven to pizza crust specifications for the crust you are using; mine is 410 degrees.
2. In a 10-12” skillet, heat the light olive oil on medium heat.
3. Saute’ the shallots and red bell pepper until beginning to soften (2-3- minutes).
4. Add the mushrooms and beet greens, then saute’ until greens are wilted and mushrooms are softened.
5. Add the roasted asparagus to warm.
6. Put pizza crusts onto pizza pans or sheet pans.
7. Divide pesto sauce between two pizza crusts leaving an inch or at least a half inch perimeter.
8. Rub olive oil on the outer ring of pizza crust to ensure that it browns nicely.
9. Put half vegetable mixture onto each of the two pizza crusts.
10. Put half of the shredded cheese onto each pizza, saving just a little for the final layer.
11. Divide Scottish smoked salmon onto two pizzas evenly.
12. Put a little more shredded cheese on top, then place into the preheated oven. Cook according to pizza crust instructions on the package.
13. Remove from the oven and let cool slightly for 3-5 minutes. Add grated parmesan, crushed red pepper flakes, and herbs to garnish. Slice and serve.