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Smoked Salmon & Ricotta Pizza

Smoked Salmon & Ricotta Pizza

First, let me confess that I cheated and used Trader Joe's frozen naan bread as the pizza crust. 

Then, forgive me...I'm busy and I got home from work and a run with no dinner plans in mind. Then naan pizza, smoked salmon and ricotta happened. 

Lastly, thank me for adding ricotta this recipe. Wasn't sure how the whole tomato sauce, salmon and ricotta combo would turn out...excellent! I love ricotta. A friend sent me a homemade recipe for ricotta and I even bought a cheese cloth. I hope to give that a try soon...I'll let you know how that goes.

Most importantly, have a beer with this pizza. Nothing goes together like beer and pizza.

2 smaller pieces of naan or 1 large piece of naan (or pizza crust)
olive oil
1-1/2 to 2 cups crushed tomatoes
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded smoked salmon
6 oz. fresh mozzarella, sliced
1-1/2 to 2 cups ricotta cheese
6 basil leaves
crushed red pepper, optional for garnish

Heat oven to 400 degrees. If you are using a pizza stone, put the stone in the oven when preheating - that's what helps make the crust crispy.


Place naan on baking sheet. Brush it with olive oil. Spoon crushed tomatoes over naan, sprinkle with Italian seasoning, then layer on salmon and mozzarella slices. Place a few spoonfuls (evenly dispersed) of ricotta on top of pizza.


If using a pizza stone, transfer pizza to preheated stone (completely fine if you don't have one, just leave it on the baking sheet) and bake for 10 to 15 minutes, until crust starts to brown and cheese melts.

Place basil leaves on top and serve. Garnishing with crushed red pepper, if desired. 

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