You have to make the pizza more delicately than what is ordinarily perceived
as pizza, ala Chez Panisse, rather than Tony's pizza shack. I have made this
myself and it is good; good enough to try again.. You use little or even no
tomato sauce; the salmon, if it's cold smoked, goes on after the pizza comes
out of the oven.
I just wanted to see if there were any other ideas.
Tonight we had a cold smoked salmon souffle.
Sheldon, cold smoked salmon has precious little to do with lox.
Have a wonderful Saturday,

"Sheldon" > wrote in message
oups.com...
>
> Kent wrote:
>> The above oyster and clam question created a new query.
>> Has anyone tried cold smoked salmon pizza? Or with Gravlax? You
> should
>> probably put it on
>> after cooking when the pizza is very hot.
>> Does anyone have any ideas?
>
> Why would any normal brained human want such a thing, lox with dago
> tomato sauce and mozz sounds disgusting.
>