|High Liner Pulled Traditional BBQ Salmon, cooked as per instructions||640088||2.5 lb.|
|Sweet Baby Rays BBQ Sauce||290059||2 1/2 cups|
|Baker's Quality 12" Parbaked Thin Crust Pizza||788434||10 each|
|Roth Kase Smoked Gouda Cheese, shredded||208213||3 1/2 cups|
|Burnett Mozzarella Shredded Cheese||211375||3 1/2 cups|
|H. Brooks Red Onions, sliced||138628||2 each|
|Green Bell Peppers, sliced||129720||3 each|
|Corto Extra Virgin Olive Oil||267790||1/8 cup|
|Packer Cilantro, roughly chopped||127712||1/2 bunch|
|Salt and pepper||to taste|
Preheat oven to 450° F.
Once the salmon is cool enough to handle, place about 1 Tbsp each, in 5 random spots on the pizza. Total weight of the salmon should be about 4 oz per pizza. Then evenly spread the sliced red onion, and the sliced bell pepper on top of it all. Lightly season with salt and pepper. Using a paint brush, lightly paint the exposed crust with the E.V.O.O. for added crispness.
Bake the pizza in the oven for 8-12 minutes, or until desired crispness is achieved. Once pizza is cooked, cut into even wedges, and sprinkle with chopped cilantro. Serve.