Saturday, April 14, 2007

The Perfect Summer Pizza

It's getting hotter every day here in Texas and the seafood and produce sections are enjoying some fresh sprucing up. The bright pinks of salmons and soft, ripe avocados make this the perfect choice for a new sophisticated, summery spin on a classic fun food.

Salmon and Avocado Pizza

5 oz. fresh salmon

1/2 cup dry white wine

1 pizza crust

1 T olive oil

14 oz. can chopped tomatoes

1 cup mozzerella cheese

1 avocado, diced

2 t lemon juice

2 T sour cream

3 oz. smoked salmon

1 T capers

2 T chives

pepper to taste

Preheat oven to 425. While oven is warming, place salmon in a pan, add wine and pepper to taste. Bring to a boil. When salmon is cooked, removed from heat and cool. Flake salmon with a fork. Brush crust with olive oil. Sprinkle with flaked salmon, tomatoes and cheese. Bake for 10 minutes. Dot with sour cream. Arrange smoked salmon, avocado and capers. Sprinkle or squeeze lemon juice around pizza. Bake for additional 5-10 minutes. Add chives. Serve.

I didn't use the capers or chives. My boyfriend loved this pizza because it features his favorite foods. It's tangy from the tomatoes and salty from the smoked salmon. You'll fill up fast, so pace yourself. This is also a great alternative for people who don't eat meat but do eat fish and find themselves needing some protein that a regular cheese pizza lacks.

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