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Add a photoServings: 12
Ingredients
- 1 x Unbaked or possibly Prebaked Pizza Crust (see recipes)
- 1 Tbsp. Garlic Oil (see recipe)
- 2/3 c. thinly-sliced Kuletos' Gravlax (see recipe)
- 1 c. thinly-sliced red onion
- 3/4 c. gorgonzola cheese chunks
- 1 Tbsp. liquid removed capers
Directions
- Place pizza crust on a 12-inch pizza pan or possibly 12- by 15-inch baking sheet. Spread with Garlic Oil. Top with 1/3 c. Kuletos' Gravlax, red onion, gorgonzola chunks, and capers.
- Bake pizzas on the lowest rack of a 500 degree oven till crusts are well browned on the bottom, 10 to 15 min for unbaked crusts, 7 to 12 min for prebaked crusts. Cut into wedges. Add in salt and pepper to taste.
- Remove from oven and proportionately distribute another 1/3 c. thinly sliced Kuletos' gravlax over pizza.
- This recipe yields 12 servings.
- Comments: The Kuletos bake their pizzas in a wood-fired pizza oven. For crisp-crusted results in a regular oven, bake pizzas on baking sheets on the bottom rack. If using a pizza stone, heat on bottom rack of a 500 degree oven at least 30 min before using. To transfer pizzas to stone, assemble them on cornmeal-coated 12- by 15-inch baking sheets which have at least 1 edge without a rim, or possibly on a wood pizza peel. Put edge of pan or possibly peel over stone, about 2 inches from far edge, then slide pizza off pan onto stone.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 9g | |
| Recipe makes 12 servings | |
| Calories 30 | |
| Calories from Fat 21 | 70% |
| Total Fat 2.43g | 3% |
| Saturated Fat 1.58g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 139mg | 6% |
| Potassium 22mg | 1% |
| Total Carbs 0.23g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.05g | 0% |
| Protein 1.82g | 3% |
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