My kids are like most kids they love pizza. What makes them slightly different from most people’s children is that, although they love a good pepperoni pizza they much rather have something a little more upscale. I decided I wanted to make pizza out of freshly made flat bread. The above picture was the ending result. Grilled Chimichurri Salmon and Shrimp Flatbread pizza.
I am going to include the links to the recipes I used to get this wonderful meal made. The first thing I did was to prepare the seafood which meant I needed to make my Chimichurri sauce. Chimichurri is an Argentine sauce used mainly with grilled meats. I used it on seafood and had pretty tasty results. I chose this particular Chimichurri Sauce because it did not use cilantro ( I am not a fan of cilantro. It’s one of those things you either love or hate . I hate it). I reserve at least a 1/2 cup of the sauce to be used later. I then seasoned the shrimp and salmon steaks with Old Bay seasoning in separate containers. I then covered them the seafood in the Chimichurri sauce and refrigerated them.
We are fans of onions so I set out to caramelize onions for an additional topping on out pizza. Making caramelized onions is pretty easy but if you need a recipe to follow here’s an easy one, The onions take on average from 30-45 minutes to cook so plan accordingly. In keeping with the time issue I proceeded to make the dough for the flat bread, it needs an hour to rise. I found this recipe on the New York Times website. I only made 2 changes:
1. I used 1/2 the amount of salt called for in the recipe.
2. I used a grill pan instead of firing up the outdoor grill.
Instead of using a tomato base for the pizzas I decided to do a ricotta cheese base. I used 1 cup of ricotta cheese and stirred in a Tablespoon of McCormick’s Montreal seasoning, 1 teaspoon of Italian Seasoning and 3 cloves of chopped garlic (you can use more or less garlic depending on your preference). Once my flat breads were made and cooled I spread them with the ricotta cheese mixture to start my pizzas off. I took the seafood out of the fridge and grilled them in my grill pan making sure not to over cook. When the salmon was cool I used my hands to break up the fish into nice flakes, I didn’t want hunks of fish but rather sexier pieces of fish. I placed the ricotta covered flat bread on a baking sheet(I was able to do 2 at a time) and continued laying the yummy goodness on top. I added shredded cheese next ( Monterey Jack and Mozzarella), then the caramelized onions followed by the seafood. I placed it in a 400 degree oven for about 10 minutes or until the cheese melted. Once It came out I drizzled some of the reserved Chimchurri Sauce on top. Viola Pizza is done.
Let me know if you make this dish. I would even like to see pictures. Email me at info@TheChefInPearls.com. Now go forward and make memories.
