Mix-It-Up Monday: Ann Krausse takes on the Challenge

Welcome to my Mix-it-Up Monday! – I have another great recipe for you!

If you’ve been following my Nutri-Savvy FB page, you may have noticed that I’ve started a Monday theme: my Build-A-Recipe game. I start off with an ingredient and each person adds on another until it seems to be enough. One of these collaborations began with SALMON. And well the ingredient list grew and grew until we had a nice list of ingredients, including capers! Ann Krausse* (Sumptuous Spoonfuls) was ready to take the challenge of putting it all together into one tastey dish.

Pesto Salmon Pizza with Capers & Feta

Lauren asked me last week to share a recipe for her Mix it Up Mondays and she challenged me to do a dish with salmon, capers, tomatoes, kale, and feta. I was honored to be asked and started planning what I would do and … well, I forgot the kale … it’s one of those ingredients I’ve heard everyone talking about and I’ve been MEANING to get some and give it a go, but I just … well … forgot. I could share all the reasons why … it’s been a busy month for me, but then every month seems to be busy with something, so I just won’t bother you with the details. Just please forgive me for forgetting the kale! It turned out to be a lovely pizza anyway, but I really do think the kale would add something to the pizza … so please when you make this tasty pizza, throw some kale on there and let me know how it tastes … would you do that for me? I would so appreciate it if you would!

A Recipe Built with FB Love

Ingredients:

• Pre-made pizza crust (I used one of my individual-sized Sunflower Rosemary Flatbreads)
• Pesto (I used some of my Basil Lime Pesto)
• Cooked (or smoked) salmon
• Kale (yes, do it! Don’t be like me and forget the kale …)
• Part-skim mozzarella cheese, shredded
• Red onion, sliced
• Tomato, cut into wedges
• Feta cheese crumbles
• Capers

Directions:

1.        If you have a pizza stone, set that in the oven  and preheat the oven to 425 degrees. If you don’t have a pizza stone, it’s okay, but the crust will turn out crisper on the bottom if you use a pizza stone.
2.        Spread your pre-made crust with pesto, then sprinkle with flaked cooked (or smoked) salmon.  If you are smart enough to remember the kale, arrange some kale on there as well. Sprinkle on some shredded mozzarella cheese.  Be sparing with the cheese … use just enough to cover and “glue down” the ingredients.
3.        Arrange the wedges of tomato and red onion on the pizza and then sprinkle with a bit of crumbled feta cheese.
4.        Bake your pretty pizza on the pizza stone (or straight on the oven rack) for about 10 minutes or until the cheese is melted and bubbly and maybe even a little browned on the top in a few spots.
5.        Sprinkle the pizza with capers, cut and serve immediately.

Oh So delicious! Thank you, Ann! : )

*Ann Krausse is an engineer who loves cooking and photography, and it shows. Her food pics are stunning and her recipes equally attractive. A self-described “health freak”, Ann uses a lot of vegetables and herbs in her cooking and is sure to cut back on sugar and fat. The daughter of a Registered Dietitian, Ann has grown up living with solid health values and is happy to share her nutritional know-how. Check out her blog: SumptuousSpoonfuls.wordpress.com

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