Roasted Red Pepper Pesto "Skizza" with Smoked Salmon and Capers
Recipe created by Laura Pensiero

Roasted Red Pepper Pesto "Skizza" with Smoked Salmon and Capers
Photo: Con Poulos
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.

Ingredients:
Serves 4

  • 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.