However, I do not have such restrictions, which means I have the wonderful opportunity to eat any type of pizza I want. I've experimented with different kinds of toppings (mushrooms and caramelized onions for example), new cheeses, and a variety of crusts. Now that I am gluten free, I've been trying to find a crust that tastes as much like a regular, gluten-filled crust as possible. For this most recent pizza, I used a mix from Bob's Red Mill that worked great. It was harder to work with than a gluten crust, but once I got it to cover the pan, it cooked up beatuifully. The crust and bottom of the pie crisped up nicely and the dough was a perfect balance of soft and chewy. Definitely worth a try for those gluten free folks out there.
Epicurious because, for some reason, I really wanted smoked salmon. I found a couple that paired the salmon with pesto, which peaked my interest. I love pesto and I love smoked salmon so I went for it. The entire time I was making the pizza, however, I was planning my escape plan of a quick run down to Tyler's Taproom. I should probably have more confidence in myself, but every cook - no matter how good or experienced - has off days and I was afraid this might be mine.
Smoked Salmon and Pesto Pizza
- 1 12-16 inch pizza crust (follow recipe or package instructions for cooking)
- 3/4 cup pesto (recipe follows)
- 3/4 part-skim ricotta cheese
- 4 oz smoked salmon
- 5 basil leaves, for garnish
If raw, pre-cook pizza for about 10 minutes without toppings.
In a small bowl, mix pesto and ricotta cheese till fully combined.
Spread mixture over entire pizza, leaving a small crust at the border.
Cook for an additional 8-10 minutes, until spread is fully heated through.
Top hot pizza with smoked salmon pieces and torn basil leaves.
Arugula and Basil Pesto
- 4 cups arugula (about 3 large handfuls)
- 1 cup loosely packed basil leaves
- 3 tbsp lightly toasted, blanched almonds
- 3 tbsp Parmesan cheese
- 3/4 cup olive oil (or so)
- 1 tbsp lemon juice (about 1/2 lemon)
- Salt and pepper
With blade running, stream in enough olive oil to bring everything together and make a sauce. You want it looser than a paste.
Stir in lemon juice and salt and pepper to taste.
For a printable recipe click here