I'll be honest. I am not the biggest pizza fan. Unless I've been drinking. Probably due to too much free pizza as a pharmacy student. Too greasy. Too much wheat crust. But this… It's fresh. It's flavorful. It's REAL food!
I'll share with you one of those “important” life lessons I learned while going to school to become a pharmacist; eating free pizza during lunch-and-learns during my last university degree: The right way to eat pizza. You probably thought that you've been doing it right all these years, I'm here to tell you that you haven't. At least not when you're eating free pizza off of a napkin or tiny disposable plate while using your grease-free hand to take notes (or use your phone to check Facebook, text a cute classmate, or play Farmville -I wonder what happened to that account…). Friends, it's all about the pizza sandwich: take your second piece of pizza and flip it on-top of the first one. This gives you more control, allows you to fit two slices where you would normally only be able to fit one, and I've found through my research that fewer toppings fall off thanks to the squeeze between both crusts…. Can you believe that I couldn't find a photo on Google Images? So I took this one, just for you:
This photo was taken of the morning-after pizza; THE BEST Paleo Pizza Crust's structural integrity stands up even as leftovers! Now you know.
I've been working on this recipe for two reasons: 1) because this combination is friggin' amazing, and 2) for a food and wine pairing competition for Cono Sur Organic wines. But guess what? I missed the deadline. Whoops. I'll have to work on something else for next year. But I can tell you that this paleo pizza pairs pretty perfectly (how's that for alliteration?) with a nice organic sauvignon blanc. 😉
I can also tell you that the Salmon Lox Paleo Pizza really is incredible! No wine required.
Caper Tomato Sauce
- 1/3 cup paleo mayo (I used Nom Nom Paleo's recipe)
- 1 large canned roma tomato (or ~1/4 cup stewed tomato)
- 2 Tbsp capers (coarsely chopped)
- In a mixing bowl, combine mayo and tomato using a immersion blender, then stir in capers.
- Once the crust is cooked, spoon on sauce.
- Lay a generous amount of mixed greens over the sauce, then cover with a layer of salmon lox.
- Drizzle olive oil over top and grind salt and pepper over top.
- Plan on people eating more than you expected – it is seriously amazing!
In theory this should feed 3 people, but more realistically it's a meal for 2 people.