pen rainbow

Tuesday, February 26, 2013

Tuesday's Cupboard—Coastal Pizza

Coastal because of the fresh salmon_simplified because of the premade cornbread crusts

hot out of the oven!

From Weight Watchers cookbook, Pizza, Pizza ©2003, the original recipe calls for crust made from scratch.  I've saved time & substituted Vicolo All-Natural Cornbread Pizza Crusts available at Whole Foods.  These can be frozen & thawed for 45 minutes before you start making the pizza.  

I used about a pound of fresh, boneless, skinless salmon fillet and simmered it in the marinade in a nonstick pan on the stovetop with the green onions.  You could also marinate the salmon, then grill, braise, or broil it, whichever method you prefer.  Ask the butcher at Safeway to skin the salmon for you if they have only boneless fillets with the skin.  

Meyer lemons have a richer, sweeter taste than regular lemons, and the skins are the color of egg yolks.  They are thought to be a cross between a mandarin and a true lemon and are in season from November through March.  I have a tree, but you can also find them at Whole Foods.  Regular lemons or bottled lemon juice also works!

Fresh-bake method:  Serve this as a fresh salad pizza with no baking at the end.  Instead, bake the pizza crusts as directed (12 - 14 minutes).  While the crusts are still warm, spread the goat cheese evenly between the 2 pizzas; add the dressed salad greens (uncooked); top with cooked salmon.  Serve & enjoy!

Extra toppings:  Sprinkle 2 tablespoons of sunflower seeds, pine nuts, or any kind of toasted nut on top of the cooked salmon.   

The fresh salmon marinated with fresh thyme and lemon juice makes this an exceptionally delicious pizza!

     Adapted from Weight Watchers Pizza, Pizza ©2003

Preheat the oven to 425° F
Prep time:  25 minutes
Cooking time: 10-12 minutes

Makes 2 cornbread pizzas_4 slices in each pizza_2 slices per serving_4 servings

Equipment:  A baking sheet or pizza pan that can fit 2 small size pizza crusts

Fresh ingredients make this super delicious!


The marinade

•  4 T. fresh lemon juice (2 to 3 Meyer lemons)
•  2 T. fresh thyme, washed & stripped of the barky ends (I use the tender stems & leaves)
•  1/2 tsp. kosher salt  
•  1/2 tsp. freshly ground black pepper
•  1 T. extra-virgin olive oil

Use Meyer lemons if you can find them

•  1/2 to 1 lb. fresh, boneless, skinless salmon fillet (depending on how much salmon you want on each pizza) 
•  2 bunches of green onions, trimmed & chopped into 1" pieces
•  2 c. fresh Spring greens_baby spinach_or chopped kale
•  3/4 c. crumbled or soft goat cheese
•  1 pkg. of Vicolo All-Natural cornbread pizza crusts (2 crusts)

Make It!

Marinate the salmon & dress the greens

1.  Combine the lemon juice, thyme, salt, pepper & oil.  Transfer 2 T. to a small bowl.

2.  Place the salmon fillet into a shallow dish and pour the remaining marinade over the fillet.  Lift the fillet so that the marinade coats the underside of the fillet as well as the top.  Let stand for 15 minutes.

3.  Meanwhile, toss the greens with the remaining marinade & bake the crusts for 5 minutes on 425 degrees.  Set aside.

4.  In a nonstick pan over med-high heat, simmer the salmon & green onions in the marinade, uncovered for 10 minutes until the meat is opaque and flakes apart with a fork.  I like to let the fish cook until the marinade reduces, and the onions are soft.  Remove from the heat.

5.  Divide the goat cheese evenly between the crusts; top evenly with the greens, then the salmon-onion mixture.  Distribute the toppings so that they are level on the crusts.

6.  Bake in a 425 degree oven for 10 to 12 minutes until cheese is heated through.  

7.  Use a pizza cutter to slice each pizza into 4 equal pieces.  Serve immediately!    

Set aside 2 T. of marinade for the greens

Toss the greens in the lemon-thyme marinade

Pre-bake the crusts for 5 minutes on 425°F

Simmer the salmon & green onions in the lemon-thyme reduction

Spread the goat cheese on the crusts...

...add the greens

Top with cooked, flaked salmon-onion mixture
& bake until heated through

Bon app├ętit!