SALMON AND BRIE PIZZA WITH CAPERS AND ARUGULA SALAD

SALMON AND BRIE PIZZA WITH CAPERS AND ARUGULA SALAD

 

Pizza dough for one 14” pizza

3 Tbs. olive oil

1 cup pancetta, diced

8 oz. brie cheese

2 cups (about 1 lb.) fresh salmon filet, skin removed and chopped into bite size pieces

½ cup parmesan cheese, shredded

1 tsp. cracked black pepper

1/3 cup capers

 

Salad:

1 cup arugula

2 tsp. olive oil

1 tsp. white balsamic vinegar

 

Heat oven to 425 degrees and place pizza stone in oven.  Heat for at least 30 minutes.

 

Roll pizza dough into a 14” round on a pizza peel dusted with cornmeal (so pizza will easily slide off and onto the stone.  Brush the dough all over with 2 Tbs. of the olive oil.

 

Heat the remaining olive oil in a small frying pan and sauté pancetta until browned.  Spread the pancetta evenly over the dough. 

 

Remove most of the rind from the brie cheese and break into small pieces spreading them evenly over the dough.  Follow with salmon pieces and then sprinkle with the parmesan cheese.  Season with cracked black pepper and place on pizza stone.  Bake for about 20-25 minutes until crust is browned and brie is bubbly.

 

Remove from oven and sprinkle all over with the capers and top with the arugula salad.

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