Gluten Free Smoked Salmon & Artichoke Pizza with Pesto Sauce

Yield: 4 Servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Pesto Sauce Ingredients:

Note: If you are in a hurry, you can use jarred pesto, but check for gluten free (GF) designation

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 Smoked Salmon, torn into bite size pieces

1 tsp extra virgin olive oil

½ cup marinated artichoke hearts (sliced in half), drained

2 TBSP capers, drained

½ cup feta (can be plant based)

Dill for garnish

Pizza Directions:

1. Preheat oven to pizza crust specifications for the crust you are using; mine is 410 degrees.

2. Put pizza crusts onto pizza pans or sheet pans.

3. Divide pesto sauce between two pizza crusts leaving an inch or at least a half inch perimeter.

4. Rub the extra virgin olive oil on the outer ring of pizza crust to ensure that it browns nicely.

5. Divide the smoked salmon, artichokes, capers, and feta between the two pizza crusts.

6. Cook according to pizza crust instructions on the package.

7. Remove from the oven and let cool slightly for 3-5 minutes. Top with fresh dill, slice and serve.