A Taste Of Italy: Copper River Salmon As A Pizza Topping

Editor’s Note: Thank you to the great folks at Copper River Salmon, who have granted us permission to post some of their delicious salmon recipes you can find on their website. This week: Anchovies aren’t the only fishy pizza topping. Try this version with some of the best salmon in the world.

Personal Pan Smoked Salmon Pizza

Ingredients

• smoked salmon, flaked
• 1- 6 inch whole wheat pita bread  
• 1/3 cup part skim or low fat shredded mozzarella cheese  
• 2 tbs marinara  
• 1 clove garlic, thinly sliced
• 1/4 cup, thinly sliced
• 1 tbs olive oil  
• 1/4 tsp fresh oregano
• 1 tsp capers, drained and sliced
• 1 slice bacon cooked and crumbled  
• Parmesan cheese & fresh pepper to taste

Instructions

• Preheat the oven to 425 degrees.
• Place pita on baking sheet
• Heat olive oil in pan over medium high heat
• Sauté onions and garlic for 1 min, or until tender. Set aside
• Spread marinara on the pita leaving 1″ from the edge
• Spread marinara on the pita leaving 1″ from the edge. 
• Layer ½ of the mozzarella on the sauce, sautéed onions & garlic, oregano and capers
• Top with bacon crumbles and flaked smoked salmon
• Cover with the remaining half of the mozzarella
• Break the smoked salmon into big chunks and flakes and put it, along with the bacon crumbles on the pizza. 
• Cover with the remaining half of the mozzarella. 
• Bake in preheated oven for 7-10 minutes
• Remove from oven and sprinkle with Parmesan cheese & fresh pepper to taste

DOWNLOAD THE RECIPE CARD

For more on Copper River Salmon and the famous Alaska fish they are so passionate about, check out their website copperriversalmon.org or call (907) 424-3459

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