This is hands down my favourite pizza in the whole world. Seriously. It is  SO g.o.o.d. Really good. And I managed to convince Chef Kev to make it for me on Saturday evening. Yay 🙂

This pizza is right up there with finding twenty dollars in the pocket of a jacket you haven’t worn in over a year (yes!). And right up there with hitting every green light on the way to work (score!)  This pizza is even as good as eating more chocolate than the Easter Bunny, yet still loosing two pounds when you step on the scale (SAWEEET!) Like I said,  G.O.O.D.

Okay, let’s get to gettin’.

whole garlic bulb
extra virgin olive oil

pizza crust – thin
package of smoked salmon lox

red onion – thinly sliced
goat cheese
fresh dill – chopped

to make:
Before assembling and making your pizza, you will first need to roast a bulb of garlic. Preheat your oven to 400°, then cut the top of the bulb so that the tips of each clove are exposed. Place your bulb on a sheet of tinfoil and drizzle with extra virgin olive oil. Wrap the garlic bulb in the tinfoil and roast in the oven for 30-45 minutes. You will know it is ready when the cloves turn a rich caramel colour and pop out of their casings easily (to release them squeeze lightly at the base of each clove and they should come right out). Yum!

With your oven preheated at 425°, begin assembling your pizza by first brushing a layer of olive oil on to your crust. Next, cover your crust with the smoked salmon and add your thinly sliced red onion and capers. Top that with chunks of crumbled goat cheese (mmmmmmm…). Bake in the oven for 15-20 minutes.

Remove from oven. Finish with the dill and freshly squeezed lemon juice.

Zesty, Yummy, GOLD.


Okay, so maybe it is better than eating more chocolate than the Easter Bunny, yet still loosing two pounds when you step on the scale. I stand corrected.

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This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Sonja at And More Food.