As any of you know who follow my blog, most of my recipes are gluten-free. This is not one of them but was so exquisite I had to share it with you. Many supermarkets and Trader Joe’s now carry pre-made pizza dough in 1 pound units which make a perfect thin crust large pizza, enough to feed 2 adults and 1-2 kids when you add a salad. Yes these are moderate portions but moderation is the key to healthful eating habits right? I am using the whole wheat crust in this recipe. Always use the best quality, natural and fresh ingredients whenever possible. What really sets this recipe apart is the artichoke heart dressing creating a unique flavor when combined with the seafood, garlic and fresh herbs. It is truly divine! Please use fresh mozzarella (not the rubbery kind).
Clam and Smoked Salmon Pizza
Yield: 3-4 servings
1 lb. ball of whole wheat pizza dough
6 oz. fresh mozzarella cheese cut into ¼ inch slices
1-6.5 oz. can of chopped clams drained
3 oz. artichoke heart dressing (see: Chicken and Baby Kale Salad w/ Artichoke Heart Dressing)
2 oz. natural, (nitrate-free) wild caught lox julienne
1/3 oz. extra virgin olive oil
4-5 fresh basil leaves chiffonade
4-5 cloves of garlic chopped
1 sprig of fresh oregano chopped
Salt and fresh cracked black pepper to taste
Set oven temp to 425°. Place dough on a pizza pan or cookie sheet, drizzle with olive oil and stretch or roll it out to a large pizza size. Spread artichoke dressing to the edges; add clams, salmon, garlic and herbs. Top with sliced fresh mozzarella cheese. Add salt and fresh cracked pepper to taste. Cook for 10-15 minutes or until crust is cooked on the bottom and starting to brown. Slice and serve with a fresh salad.
© 2012 Aron David Bradley