Smoked Salmon & Caper Pizza
Pizza crust (I use a Boboli)
Package of smoked salmon- lox style
Wedge fontina cheese
Capers – large imported work best
Pine nuts (for garnish)
Preheat oven to 450 degrees. Shred fontina cheese.
Make pesto sauce if making from scratch.
Spread pesto sauce
on crust. Sprinkle about 3/4 of cheese over sauce. Slice salmon into pieces
and place on
top of cheese. Sprinkle capers over pizza. Top with more cheese, but sparingly so toppings
show through. Garnish with pine nuts.
Bake at 450 until cheese bubbles , usually only about 6-8 minutes.