Salmon Pizza Turnovers
Any flaky fish can be used in this recipe, although salmon gives the end product a nice flavor and color.
Makes three 8-inch turnovers
- ½ recipe Whole-Wheat Crust dough
- 3 tablespoons olive oil
- 2 cups part-skim ricotta cheese
- 3 cups flaked cooked salmon
- 3 green onions, minced
- 1 cup chopped mushrooms
- ¼ cup chopped fresh dill
- 1 cup shredded part-skim mozzarella cheese
- Salt and black pepper to taste
- 3 tablespoons cornmeal
Separate dough into three pieces. Place segments on a heavily floured work surface and roll each one into an 8-inch circle. Brush each circle with olive oil.
Spread one-third of the ricotta onto half of each dough circle, leaving one inch around the edges bare. Combine the salmon, green onions, mushrooms, and dill. Distribute one-third of the salmon mixture over the ricotta on each circle, followed by ⅓ cup mozzarella cheese. Season with salt and black pepper to taste.
Fold dough over the filling to form a crescent. Press dough edges together, brushing edges with a little water if necessary. Sprinkle cornmeal over a baking sheet or pizza tiles and place turnovers on the cornmeal. Cover with a damp towel and let stand 1 hour.
With a sharp knife, cut two or three slits in the tops of the turnovers. Bake at 375° for 20 to 25 minutes. Remove from oven and let stand a few minutes before serving.
Wild Alaskan salmon costs a little more than the farmed variety, but it contains more of the Omega-3 fatty acids so prized for health benefits. Frozen wild salmon fillets and patties are available at large discount stores and are less expensive than fresh fillets.