smoked salmon pizza

the french just always get it right. well... mostly when it comes to food-- and fashion. this pizza recipe just happens to be a copycat (flattery in the most sincere form) of my favorite pizza at my most favorite milwaukee french restaurant, coquette cafe. favorite all around. the key here is a thin, crispy crust and quality lox.

this pizza is really great any time of day...even breakfast. lox and bagel, anyone? i know i rave about many of the recipes i post, but this one really is a flavor combination that would just be wrong to pass up (unless you are vegan/vegetarian, then i will forgive you).  serve with simple mixed green salad and you are set. this makes a great appetizer to share too with the masses.

make this. you won't regret it.

>> smoked salmon pizza <<

ingredients

2-3 ounces smoked salmon (lox), sliced

3 ounces goat cheese, room temperature

3 ounces whipped low-fat cream cheese, room temperature

1/5 red onion, thinly sliced

10-12 grape tomatoes sliced in half, excess seeds removed

1/2 Tbsp. capers

1 bunch of scallions, chopped

olive oil

premade thin crust pizza shell or thin crust pizza dough mix 

     (we used a premade pizza mix and a thin crust boboli crust....or you can get crazy and make your   

        own. both of our non-homemade options worked out quite well in our favor. i just wouldn't 

         recommend the kind of pizza dough you find in a tube. no tubes).

instructions

preheat oven to 400 degrees or higher according to crust package/box/recipe instructions. make crust according to package instructions. (i like my crust crispy so i tend to always reheat my crust a bit before layering on the toppings...typically just a few minutes at most). 

mix together goat and cream cheese in a small bowl until it reaches a spreadable consistency (microwave for a 10 seconds or so if cheese is difficult to stir). spread cheese in a thin layer over the crust leaving the outer edge exposed. evenly place capers, red onion, and halved tomatoes cut side up on the pizza crust. bake about 8 minutes if using a thin crust, or until crust is golden brown.

while pizza is cooking, place chopped scallions in a blender or food processor. add a tablespoon of olive oil and blend. continue to add oil while blending until a drizzle is formed. I used about 3 tablespoons or so. sprinkle in a dash of salt for good measure.

remove pizza from oven and top with sliced lox. finally drizzle with scallion oil.

serves 1-2.