Smoked Salmon Pizza with Red Peppers, Green Onions, and Feta

Sometimes making a great pizza requires the preparation of many sub-recipes: a sauce, cooked vegetables, a drizzle of reduced vinegar.  This one, though, is fresh and light, a springtime pizza.  And it can be in the oven in minutes.  Start preheating now.

We had some whole wheat pizza dough left over from making this Roasted Broccoli pizza last week.  J and I took a little break from canning jam (more about that tomorrow, but here’s the takeaway: jam-making always takes longer than we think it will, and once we start the kitchen is going to be a hot mess all day, so we might as well add to the chaos by making a good lunch in the middle of it).  It was a teamwork day, so I piled ingredients on the counter and rolled out dough; J curated and composed this lovely pizza.  Voila, lunch.Smoked Salmon Pizza with Red Peppers, Green Onions, and Feta: preheat your oven as hot as it goes and stretch a whole wheat pizza crust out thin.  Rub on a little olive oil and scatter a little shredded mozzarella.  Top with flaked smoked salmon, thinly-sliced sweet red peppers, slivered green onions and a handful of whole green olives or capers.  Crumble feta over the top.  Bake just until your crust is crispy (about 5 mins in our oven at 550).  Lunch is served!


6 thoughts on “Smoked Salmon Pizza with Red Peppers, Green Onions, and Feta

  1. {Main St. Cuisine}

    This looks (and sounds) really good. I love capers so I can see adding those with some thinly sliced red onion and plenty of feta!


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