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Aegean–Style Alaska Smoked Sockeye Pizzette

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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

  • Preheat oven to 450 F.
  • 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.

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