Smoked Salmon Pizza
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This recipe can also be prepared with homemade pizza or bread dough.
INGREDIENTS
3 tablespoons olive oil
1 clove garlic, minced
4 cups peeled, seeded, and chopped tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon crushed fennel seeds
1 tablespoon unsalted butter
6 cups blanched broccoli, coarsely chopped
Salt and freshly ground pepper, to taste
2-1/2 cups shredded Mozzarella cheese
1 (12-inch) prepared Italian bread shell
1/4 cup shredded Parmesan cheese
1/4 pound kippered salmon, sliced into stripsHeat the oil in a sauté pan. Add the garlic and cook for 1 minute. Add the tomatoes and simmer gently until thickened, about 30 minutes. Stir in the herbs and fennel seeds. Set the tomato mixture aside to cool.
Melt the butter over medium heat and add the broccoli. Heat until the broccoli has softened, about 5 minutes. Season with salt and pepper and set aside.
Preheat oven to 425 degrees.
Spread 1 cup of the Mozzarella cheese over the Italian bread shell. Spoon the tomato mixture over the cheese. Add the broccoli. Combine the Parmesan cheese with the remaining 1-1/2 cups Mozzarella, and sprinkle over the broccoli. Arrange the kippered salmon slices in a circle pattern on top.
Bake on the center rack of the oven for 15 to 20 minutes, until the cheese is bubbly and brown. Serve the pizza warm.
Makes 8 to 10 servings