Salmon Cesar Salad Pizza

Is this one kind of throwing you? A little craaaaaazyyyy? Let me explain:

I made a Cesar Salad. Only the dressing had lime juice and spices, and I wanted to use salmon, not chicken.

I was well aware that my children were going to completely ignore this dish for dinner, so I picked up pizza fixing for them.

Then I realized that my husband was going to be staring at the kids pizza all through dinner, because he was only served a “salad.” So I thought to stick another pizza dough round in the oven, and since I love pizzas with arugula salads on them, I thought: why not Cesar Salad?

The result is pretty dang good thank you very much! The crust really just takes the place of the croutons I didn’t add, while also giving the salad an edible serving dish! You will love this- I am serious.

Salmon Cesar Salad Pizza, serves 6-8
-1 round of pizza dough (I got mine at Trader Joes)
-1/8 cup cornmeal
-1 ½ cups finely grated parmesan
-6 cherry tomatoes, cut in half
-2 hearts of romaine, cut into bite sized pieces
-1 recipe Spiced Cesar Salad Dressing
-8 ounces salmon filet
-1/4 tsp smoked paprika
-Kosher salt and freshly ground black pepper
-olive oil

Spiced Cesar Dressing
-2 cloves garlic, finely minced
-1 Tbs anchovy paste
-1 Tbs Dijon mustard
-1 egg yolk, large
-1 large lemon, juiced
-½ lime juiced
-1 Tb finely shredded Parmesan cheese
-½ tsp chili powder
-¼ tsp smoked paprika
-¼ cup olive oil
-¼ cup vegetable oil
-Kosher salt and black pepper to taste

Preheat the oven to 500 degrees. Drizzle olive oil on a sheet pan.

For the Salmon:
Cover a small pan with a piece of foil and place the filet of salmon on it, and
Generously sprinkle the salmon with salt, pepper and smoked paprika.

Roast at 500 degrees for 5 minutes. Remove from the oven and set aside.

For the Crust:
Dust the countertop with the cornmeal. Using it to keep the dough from sticking. Roll it out into a thin oval and place on the oiled sheet pan. Drizzle the crust with olive oil and sprinkle with salt.

Bake the crust about 10 minutes at 500 degrees or until golden brown.

Sprinkle with 1 cup of the freshly grated Parmesan and drizzle with olive oil.

For the Dressing:
Combine the ingredients in a bowl, whisking in the oil at the end. Season to taste with the salt and pepper. (You can adjust the heat with the red pepper- this recipe is not spicy).

For the salad:
In a large bowl, toss together the romaine lettuce and enough of the dressing to coat the leaves. Sprinkle with the remaining ½ cup of Parmesan cheese.