• 1 cup peeled, seeded, and coarsely chopped roasted red peppers
• 2 Tbsp. grated Parmesan cheese
• 1 Tbsp. chopped parsley
• 1 tsp. plus 2 Tbsp. capers , rinsed
• 1/2 tsp. Dijon mustard
• 1/2 tsp. pimenton (smoked paprika)
• 1 clove garlic , peeled
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground pepper
• 4 (8-inch) very thin whole wheat pitas
• 6 ounces very thinly sliced smoked salmon
• Microgreens , for garnish (optional)

Note: 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.

Recipe variations:

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.

From 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.