When I originally blogged Smoked Almond Basil Pesto, I intended on that being the end of it. Share a fantastic pesto and presto, move right along. However, the first dish we used it in was so good, I knew I had to share. So was the second....and the third. So here I bring you recipe #1 in a three part series - Smoked Pesto Salmon Pizza.
If you've never had pesto simply grilled with salmon, please stop reading this blog, run to your local market and take a food break. Pesto is fantastic with the rich, meaty flavor of Pacific Northwest salmon. Just lay a piece on tin foil, slather with pesto, fold the foil into a tent and bake for 15 minutes at 425 degrees. Once that is done, come back, finish reading and try this other fabulous salmon and pesto combination.
This dish was created to play up the unique flavor profile of the pesto. Smoked salmon, sun dried tomatoes and dark kale contain the same deep richness as the smoked almonds. The combination is fantastic. The flavors play off of one another while still matching up for a wonderfully rounded yet harmonious taste.
Smoky, creamy, crispy and chewy. Delicious little pizza, fantastic flavors.
Smoked Pesto Salmon Pizza (2 individual or 1 medium pizza)
- 2 tortillas or 1 pizza crust
- 3 tbs Smoked Almond Basil Pesto
- 1 c roughly chopped kale
- 1/4 c sun dried tomatoes, sliced
- 2 slices red onion
- 4-5 oz smoked salmon
- 1 c mild melting cheese (we used raw, aged goat but mozzarella would be great)
- red chili flakes (optional)
Preheat the oven to 400 degrees. If you are using a pizza crust, pre-bake for about 10 minutes until the dough is cooked and starting to turn golden on top.
Spread pesto on top of the pizza crust(s). Cover with kale, sun dried tomato slices and red onion. Sprinkle salmon evenly over the pizza and top with cheese. Bake for 8 minutes until cheese is melted and crust is just starting to brown around the edges. Let cool for 4-5 minutes before cutting. Garnish with chili flakes if desired.