On Fri, 1 Apr 2005 17:10:43 -0800, "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?
>Thanks
>Kent
>
I believe that would work, just as it does with pasta. I would not put
the salmon on before baking the pizza iven with raw salmon. If it is
sliced thin it will cook when it hits the hot pizza.



Rodney Myrvaagnes J36 Gjo/a


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