Spring ‘Pinkeroni’ Pizza

Makes two 9-inch pizzas (1 with vegetables / 1 without)
Serves 4

½ recipe for sourdough pizza crust (or 2 small fresh doughs)
¼ red onion, sliced thin
2 garlic cloves, sliced thin
½ cup asparagus, sliced thin
½ cup whole milk ricotta cheese
1 package of Kvarøy Arctic Salmon Hot Dogs (Chili and Cheese or Jalapeño), sliced into thin coins
½ cup olive oil, divided
salt + pepper to taste

Before stretching out your dough, heat your oven (or grill) to 550º and prepare all the ingredients while you wait for the temperature to rise.

In a small skillet sauté onions and garlic in 2 tsp of olive oil. When the garlic starts to brown, add all of the sliced asparagus and sauté for another 1-2 minutes until the asparagus begins to breakdown but is still bright green. Turn off the heat, sprinkle with salt and set aside.

Once the oven/grill reaches temperature, stretch out one dough at a time on a floured surface until it reaches 9-inches. Transfer dough to a pizza tray or peel, spread ¼ cup of ricotta leaving about ½” of the crust uncovered, top with ½ of the sliced salmon coins, and the onion/asparagus sauté. Quickly brush the crust with olive oil and cook in the oven for 5 mins or until the crust browns nicely. Let cool slightly and top with a drizzle of olive oil, and salt and pepper to taste.

For the plain pizza – stretch the dough as above, spread the remaining ricotta, and top with remaining salmon coins. Brush the crust with olive oil and cook about 5 mins until the crust and the salmon begins to brown. Remove and let cool slightly before serving.