Pulled BBQ Salmon Pizza

Ingredient ULF # Portion
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.