Roasted Red Pepper Pesto "Skizza" with Smoked Salmon and Capers
Recipe created by Laura Pensiero
Servings: Serves 4
Ingredients
  • 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)
Directions
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.