Smoked Salmon Pizza
If your deli makes a marinated vegetable salad that you like, cook it for a few minutes over medium heat until tender, then drain thoroughly; substitute it for the artichoke hearts in this simple recipe.
- 1 10- to 12-inch focaccia bread
- ¾ cup garlic Alfredo sauce (from 10-ounce jar)
- 8 ounces cold smoked salmon
- 1 8-ounce jar plain artichoke hearts, drained
- 1½ cups shredded Gouda cheese
Preheat oven to 400°F. Place focaccia on baking sheet. Spread with Alfredo sauce.
Arrange salmon and artichoke hearts on pizza, then sprinkle with Gouda cheese.
Bake for 18 to 22 minutes, until pizza is thoroughly heated and cheese is melted and beginning to brown. Serve immediately.
Salmon is available hot-smoked or cold-smoked. Hot-smoked salmon, also called kippered salmon, is usually hard and slightly chewy and is a deep red color. Cold-smoked salmon, or lox, is pink and tender and is sliced very thin. Either type of salmon will work in this easy pizza.