If you’re looking for a meal that is cool, light and refreshing, look no further than this simple pizza. While it may sound odd for me to talk about cool meals in the wanting days of February, our part of the world has seen some pretty strange weather this winter, with temperatures ranging from the sunny and a bit over-warm 80′s, then dropping to a very crisp 24 degrees the very next day. It was on one of the warmer days that I decided something a little light was in order.

I used Alaskan smoked salmon for this dish that my wife had bought me as a Christmas gift. Unlike Nova Scotia smoked salmon, or Pacific Northwest “Jerked Style” salmon, this particular preparation leaves the consistency of the fish much like what you would find in a canned salmon. It would be a lot more attractive with slices of the other type, but aside from having slightly milder flavor than the hard cured varieties, this pizza was absolutely fantastic. (Enough so that I told my wife I needed to make it again for “testing” before I posted it here. I think she knew the truth, but she, as usual, let me think I was getting away with something. What you’re looking at is my second attempt, which was just as wonderful as the first.)

I got the original recipe for this pizza from Rachael Ray’s Food Network Recipe collection and modified it to suit my tastes from there, but her inspiration is almost definitely taken from the famous Wolfgang Puck, who introduced his version of this pizza to a hungry audience at Los Angeles California’s Spago in 1982, thus starting the gourmet pizza craze and making “California Cuisine” a term recognized worldwide.

It was great then, it’s great now, give it a go!

Do you have any great seafood pizza recipes? Care to share them with us? Leave a comment!

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© Jerry D. Russell and Cooking... by the seat of my Pants!.com, 2008. | Permalink | 27 comments | Add to del.icio.us
Post tags: fish, pizza, Recipes, salmon, shellfish and seafood, Wolfgang Puck