Like a thin, Neapolitan-style pizza, this dish provides a canvas for just about any seasonal ingredient—no two "Skizzas" are alike at chef Laura Pensiero's Gigi Trattoria, but they all start with whole grain flatbread. We layered this one with roasted red pepper pesto, smoked salmon, and capers. For the summer, try a Gigi "Skizza" with Arugula Pesto, Ricotta, and Chicken
This recipe is from The Real-Food Diet Mix-and-Match Meal Plan
Servings: Serves 4
Ingredients 1 cup peeled, seeded, and coarsely chopped roasted red peppers2 Tbsp. grated Parmesan cheese1 Tbsp. chopped parsley1 tsp. plus 2 Tbsp. capers , rinsed1/2 tsp. Dijon mustard1/2 tsp. pimenton (smoked paprika)1 clove garlic , peeled1/4 cup extra-virgin olive oilSalt and freshly ground pepper4 (8-inch) very thin whole wheat pitas6 ounces very thinly sliced smoked salmonMicrogreens , for garnish (optional)
The Gigi staff make their own unleavened dough for this crust. We suggest pita; pizza dough or wheat tortillas also work.
Preheat oven to 450°. To make pesto, put peppers, cheese, parsley, 1 teaspoon capers, mustard, paprika, and garlic into a food processor and pulse until combined. With the motor running, drizzle in oil to make a smooth puree; season to taste with salt and pepper.
Arrange pitas in a single layer on 2 large baking sheets and bake until just crisp, 3 to 4 minutes. Spread 1 side of each pita with pesto then top with salmon. Scatter remaining capers over the top and bake until crisp and fragrant, about 5 minutes more.
Transfer pitas to plates, and top with microgreens; serve warm.
Replace toppings with...
- Spring: Sautéed leeks, bacon, and Fontina.
- Summer: Sliced tomatoes, fresh mozzarella, oregano, and basil.
- Fall: Cooked spaghetti squash, Brie, and prosciutto or salami.
- Winter: Fig jam, prosciutto, Gorgonzola dolce, fresh rosemary, and honey.
- All year round: Fennel sausage, broccoli rabe, shaved Parmesan, and red chili flakes.
Hudson Valley Mediterranean: The Gigi Good Food Cookbook, by Laura Pensiero. Copyright (c) 2009 by Laura Pensiero. Published by William Morrow Cookbooks, an imprint of HarperCollins Publishers. Reprinted by permission.