Salmon and Pesto Flatbread Pizza
Description
This recipe takes some shortcuts, like using prepared pizza dough and jarred pesto, then pan-frying a gorgeous salmon filet, dicing it up and pairing those ingredients with some melty Gouda and Parmesan cheeses, juicy grape tomatoes, fresh arugula, a drizzle of extra virgin olive oil, and a sprinkle of pink Himalayan sea salt. This pizza looks fancy, tastes amazing, but is so easy to throw together.
Ingredients
Instructions
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Preheat your oven to 400° F
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Lightly spray a sheet pan with olive oil, then press the prepared pizza dough down so it covers the entire bottom of your sheet pan. Bake in oven for 8 minutes.
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Remove the partially baked pizza crust from the oven and spread 3 heaping tablespoons of pesto all over the crust. Add more if you'd like.Â
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Sprinkle 2 cups (or more) of shredded Gouda cheese all over the pesto. Then finely grate some Parmesan cheese on top of that with a microplane, adding as much as you like, but it should be a light dusting.Â
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Dice up some grape tomatoes, then scatted them all over the cheese.Â
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In a hot pan, add a little olive oil, then fry the already-marinated salmon (if bought from ALDI) skin-side down for a few minutes or until you begin to see the "cook line" creep up the sides of the fish. Flip your fish and the skin side should be brown and crispy. Fry the top side of the fish for just a minute or two more, cooking the fish just to medium-rare, then set aside on a cutting board.Â
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Cut your fish, including the skin, into bit-sized cubes, then scatter them all over your pizza. Return the pizza to the oven and bake another 10 minutes, or until the outer crust is a nice golden brown.Â
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When the pizza is done baking, slide it off the sheet pan onto a cutting board and cut it into 12 square pieces.Â
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Scatter fresh baby arugula all over the top of the pizza, then drizzle some extra virgin olive oil lightly over the top and sprinkle some Pink Himalayan sea salt over the top. Enjoy!Â
