Smoked Salmon and Pesto Pizza

I've said it before and I'll say it again: I love pizza. And just because I can no longer enjoy the traditional, delicious gluten-filled kind does not mean I plan to it give up. Pizza is really just an excuse to eat bread (gluten-filled or gluten free) smothered with any number of delicious ingredients, most important of which is usually cheese. A traditional Margherita pizza of fresh tomatoes, mozzarella and basil is perfect in its simplicity and highlights the quality of the ingredients used. Try eating a pizza made with a poor-quality canned sauce and rubbery, shredded mozzarella after you've had one with fresh tomatoes, fresh mozzarella and a simple garnish of torn basil. Virtually impossible. If I was forced to only eat pizza Margherita for the rest of my life, I would definitely be a happy girl.

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.

Since I'd read a lot of great reviews of this particular crust, I was pretty sure it would be good enough to eat. The toppings, on the other hand, I wasn't as sure about. I had done a search for smoked salmon pizza on 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.

However, my fears were totally unnecessary. The combination of creamy ricotta and pesto went perfectly with the smokey, salty taste of the salmon. Neither of the two flavors overwhelmed the other but worked together to create a very different kind of pizza. If you aren't a fan of smoked salmon, or just can't bring yourself to put it on pizza, give this pizza a try anyway and either leave the salmon off altogether or replace it with some sliced veggies or pepperoni. The ricotta, pesto blend works as a great alternative to the traditional tomato sauce, regardless of what you put on top. Make your own pesto or whip this pizza up in no time with your favorite store-bought kind.

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

Preheat oven to 450˚F (oven temperature may vary, depending on crust).
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

In a food processor, pulse to combine arugula, basil, almonds and Parmesan.
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

Mushroom, Onion and Goat Cheese Pizza

Food allergies are considered by a lot of people to be a devastating blow. Having to give up a food, or even an entire food group, can be really hard, especially if it's an allergy that developed later in life. But even children who are born with food allergies have a hard time saying no to foods that their friends get to enjoy. I cannot imagine a life without shellfish, but there are many people who must avoid shellfish at all cost. Only a few months ago, I would not have been able to imagine a life without bread, or everything with gluten in it, for that matter. But rather than being devastated at all that I am giving up, I have looked at eating gluten free as a challenge to figure out how to make all of the delicious foods that usually contain gluten in new ways that I can eat. Fortunately there are a lot of great blogs and cookbooks out there that have already done the work for me to figure out what flours to combine to make dough that tastes and feels like regular dough.

One thing I hated to even think about giving up was pizza. So when I found a recipe for a gluten free pizza crust, I knew I had to try it. The dough tasted pretty good but I need to do some more practice runs before it's worthy of a post. I will work on the dough recipe and do a post on it in the future for anyone interested in gluten free pizza. In the meantime, I will have to come up with creative pizza toppings for my "research." Poor me! For my first gluten free pizza attempt, I combined sweet caramelized onions with tangy goat cheese, which made for a very different and delicious pizza. Feel free to make this pizza on any kind of crust you like. I love Boboli's Whole Wheat pizza crust, available at most grocery stores. The ricotta cheese replaces a traditional tomato sauce but can still be a healthy option by using part-skim ricotta.

Mushroom, Onion and Goat Cheese Pizza

• 1 tbsp olive oil, divided
• 1 small white onion, thinly sliced, about 2 cups
• 1 12" pizza crust
• 1 cup part-skim ricotta
• 1 tsp lemon zest
• 1 tbsp lemon juice (from about 1/2 lemon)
• 1 tsp fresh thyme leaves, chopped
• 4-5 oz mushrooms, sliced (I used shiitake)
• 4 oz goat cheese
• Salt and pepper

Heat about 1/2 tbsp olive oil in a large saute pan over medium heat.
Saute onion slices, seasoned with a pinch of salt and pepper, until lightly brown and very soft, about 20 minutes.
Preheat oven to 425F (check pizza crust instructions).
In a small bowl, combine ricotta, lemon zest and juice, and thyme leaves. Season with salt and pepper.
Drizzle the remaining olive oil over the pizza crust.
Spread ricotta mixture to about 1/2 inch from edge.
Layer mushroom slices and caramelized onions all over the pizza.
Crumble goat cheese over everything.
Cook for about 10-12 minutes, based on dough being used.

For a printable recipe click here


Mushroom, Onion and Goat Cheese Pizza

Simple and delicious Italian meal

Tomatoes are one of my all time favorite foods and they're best during the late summer months. But some vendors at the Durham Farmers' Market even offer delicious tomatoes during the winter months thanks to greenhouses. These tomatoes are great with just some salt and pepper but this simple pizza recipe makes for an easy, delicious dinner any night of the week. It only takes about 20 minutes total (including preheating time) and is healthy and satisfying.

I love this pizza made with fresh tomatoes, mozzarella (also from the farmers' market) and basil as it reminds of me of the time I spent living in Florence, Italy. In Florence, the food is amazing and often comes from the simplest ingredients and cooking methods. When the ingredients are incredibly fresh and well made, the techniques do not need to be complicated to create an amazing dish.

I also wanted to find a good Italian red that would compliment the pizza. I chose a Valpolicella, a red wine made in the Veneto region of Italy (near Venice), that goes wonderfully with the pizza. It's made primarily from the Corvina grape and has a wonderful balance of fruit and acidity that holds up well with the fresh flavors of the pizza. Go for a Valpolicella that is designated Superiore to ensure great taste as well as one that is labelled as Ripasso, a technique that involves refermenting the wine on the skins of the Amarone, a rich red wine made from partially dried grapes.

This entire meal could easily be found at any cafe in Northern Italy. So if you can't make it all the way to Florence, try making it at home for a travel experience without the price tag.

Pizza:

• 2 pre-cooked pizza crust (I use whole wheat for the flavor and added health benefits)
• 3-4 vine ripe tomatoes
• 8 oz fresh mozzarella
• drizzle of olive oil
• salt and pepper
• 6-10 fresh basil leaves

Preheat oven to 450 degrees (follow pizza crust instructions, temperatures may vary).
Brush a thin coat of olive oil over pizza crusts.
Thinly slice tomatoes and arrange on crust in one layer.
Season with salt and pepper.
Thinly slice mozzarella (use fresh, it's much better than shredded).
Place over tomatoes as evenly as possible.
Cook pizzas for 10-12 minutes.
Remove from oven and scatter torn basil leaves over the hot pizza.
Slice and serve immediately.

If possible, decant the wine while preparing the pizza. Pour and enjoy this simple taste of Italy!

For a printable recipe click here