Salmon Pipperade Pizza
Salmon works well in this recipe because the flavor is distinctive and the fish flakes easily. However, any fresh, firm fish can be substituted.
Makes two 12-inch pizzas
INGREDIENTS
- ½ recipe Classic Crust dough or Spinach Crust dough
- 2 tablespoons cornmeal or 1 tablespoon olive oil
- 1½ cups Slow-Simmered Tomato Sauce
- 1½ cups shredded mozzarella cheese
- ½ cup shredded provolone cheese
- ½ cup shredded Asiago cheese
- ½ cup shredded Parmesan cheese
- ½ cup shredded Romano cheese
- 1 pound salmon fillet, poached
- 1 small green bell pepper, cored and cut into strips
- 1 small yellow bell pepper, cored and cut into strips
Roll or press pizza dough into two 12-inch circles, slightly thicker at the edges than in the center. If using pizza pans, sprinkle the bottom with cornmeal or coat with olive oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place stone in oven. Preheat oven to 400°.
Spread ¾ cup sauce in the center of each pizza, leaving one inch around the edges bare.
In a large bowl, combine all the cheeses and toss gently to mix. Sprinkle half the cheese blend over the sauce on each pizza, leaving edges bare.
Gently flake salmon with a fork, removing any skin and bones. Sprinkle salmon over the cheese, followed by pepper strips.
If using a hot stone or tiles, use a well-floured pizza peel to carefully lift one pizza from preparation surface and place on stone. If using pizza pans, place first pizza in the center of the oven. Bake for 15 to 20 minutes or until the crust is lightly browned and cheese is melted.
Remove pizza from oven carefully (use peel if baking with a stone). Set aside to rest briefly before slicing. Repeat baking process with second pie.
Fresh Catch
Delicate fish like flounder and sole may be favored for entrees, but on a saucy pizza that delicate flavor can be overwhelmed. The fish can also turn to mush from overhandling and overcooking. Look for firm, meaty fish to add to your pizzas.
