|
Aegean–Style Alaska Smoked Sockeye Pizzette
This is a great recipe for a quick after-work meal. And it lends itself to improvisation.
You could add or substitute artichoke hearts, roasted peppers, spinach, or most anything Mediterranean.
And don’t overlook the seasoning possibilities: sprinkle over some organic herbs such as oregano, basil, or rosemary.
Aegean–Style Alaska Smoked Sockeye Pizzette
Prep Time 30 minutes
Serves 2
10 oz fresh pizza dough (whole grain if possible)
1 Tablespoon extra virgin olive oil
4 oz regular or seasoned goat cheese, crumbled
1/2 cup thinly sliced green pepper
1/4 cup slivered red onion
1/2 cup pitted black or Kalamata olives, cut in half
4 oz Hot- or Cold-Smoked Alaska Sockeye Salmon, sliced or chunked
1/2 teaspoon organic black pepper
- Roll dough into 2 rounds (6-inches each); transfer to a baking sheet. Brush dough with olive oil.
- Sprinkle on and arrange half of the goat cheese, green pepper, red onion and olives on each pizzette.
- Add Alaska Smoked Salmon and sprinkle with pepper and any herbs you choose.
- Bake for 8 to 10 minutes or until golden and crisp.
Nutrients per serving: 618 calories, 33 g total fat, 11 g saturated fat, 49% calories from fat, 48 mg cholesterol, 28 g protein, 51 g carbohydrate, 2 g fiber, 1,751 mg sodium, 360 mg calcium and .2 g omega-3 fatty acids.
|
 |
Special Offers • Recipes
Nutrition & Eco News
|
