We spent a rather rainy, windy weekend in Duluth, but the one of the highlights of the trip was a visit to the Northern Waters Smokehaus. We always stop on the way out of town, because we love their products ! And as always, we purchase more than we should...
The traditional smoked salmon there is my favorite, so we buy some for snacking, and some for cooking as well. I was thinking about a take on lox and bagels for this pizza, and wanted to top it with some of the very cute pea shoot and microgreen mix we received from Bossy Acres. This was so easy to put together, as I had a pizza crust I had frozen from my last batch all ready to go. A little topping of pickled onions and sour cream was the perfect accompaniment.
Smoked Salmon and Goat Cheese Pizza
1 pizza crust (we prefer thin, but any kind will work here)
1 tablespoon olive oil
2-3 cloves garlic, finely minced
1/4 cup shredded mozzarella cheese
1/2 cup smoked salmon, shredded
1/2 cup goat cheese, crumbled
Pea shoots and micro greens, for garnish
For the sauce:
2 tablespoons pickled red onion, chopped
3 tablespoons sour cream
1/2 teaspoon pepper
Mix together and set aside.
Preheat oven to 500. Roll out crust on foil or parchment paper. Spread olive oil and garlic on the crust. Top with mozzarella, then salmon and goat cheese. Bake for 10-15 minutes until crust is golden brown and cheese is bubbly. Remove from oven, and let rest for 2-3 minutes. Top with greens and drizzle with sauce.