Pizza: Red salmon Flatbread

Ingredients

1 sachet Betty Crocker Pizza crust (just add hot water)

1 7.5 oz can Red salmon

3 oz Smoked Gouda

1 ½ cup Mozzarella

1 Roasted red pepper

Caramelized shallots

1 tbsp oil

½ tsp. salt

8 shallots

1 tsp. sugar

Water for de-glazing

Garlic and dill béchamel sauce

1 cup milk

1 tablespoon flour

2 tablespoon salted butter

½ tsp. salt

¼ cup parmesan cheese

2 tablespoon fresh dill

2 cloves grated garlic

Instructions

For roasted red pepper

• Place a clean red pepper on an open flame, char on all sides top and bottom, apx. 5 minutes
• Place charred pepper in a covered container seal and set aside to steam.
• After a few minutes you can wipe/wash away the charred skin remove the seeds and slice into thin strips

For the caramelized shallots

In case you have no idea what I'm talking about click here

• Slice shallots
• Sauté in oil until it begins to brown stir constantly med/high heat
• Sprinkle with salt and continue to stir
• Once it starts to stick and brown add a little water to deglaze the pan along with the sugar
• Repeat the process of deglazing when the pan has dried, shallots out and adding water and simmering
• Do this until the shallots have reached your desired color and consistency
• Takes approximately 15 minutes

For the Béchamel sauce

• Melt butter until its bubbling
• Add the flour and cook for a minute
• Remove from the heat and stir in the milk till the well incorporated
• Place back on the heat and allow the mixture to thicken
• After it’s a thick sauce remove from the heat and whisk in the salt, black pepper, garlic and dill

For the dough

• Mix the packages contents with hot water
• When combined Set aside for 5 minutes to rest
• After 5 minutes, Knead with a few tsp. of flour and stretch by hand on a cookie sheet to the desired thickness and shape
• Drizzle with a tsp. of oil, especially on the edges

Assemble pizza

• strain the can of salmon remove the center bones and flake meat into smaller pieces
• Spread dough with béchamel sauce followed by half the cheese
• Top with the shallots, peppers, salmon, and the rest of cheese
• Bake at 450 for 12 to 15 minutes on the lowest rack
• Sides will be brown and cheese will be bubbly
• garnish with avocado cubes before serving

Greedy tips

• If you don’t have shallots use onions
• The caramelization takes a little while but be patient, adding sugar is optional, however I wanted an obvious sweet flavor
• Avocado topping is optional but it adds a very refreshing creaminess to the pizza

http://greedygirlcooks.blogspot.com/2014/03/red-salmon-flatbread-pizza.html