Salmon Caesar Salad Pizza

Note for those with sensitivity: this recipe contains raw egg yolk.

Preheat the oven to 500 F. Drizzle olive oil on a sheet pan and set it aside.

For the salmon:
Cover a small pan with a piece of foil and place the fillet of salmon on it. Generously sprinkle the salmon with salt, pepper and smoked paprika.

Roast at 500 F for 5 minutes. Remove salmon from the oven and set aside.

For the crust:
Dust the countertop with the cornmeal, using it to keep the dough from sticking. Roll it out into a thin oval and place on the oiled sheet pan.

Drizzle the crust with olive oil and sprinkle with salt to taste.

Bake the crust about 10 minutes at 500 F or until golden brown. Then remove it from the oven and sprinkle with 1 cup of the freshly grated Parmesan and another drizzle of olive oil. Set aside.

For the dressing:
Combine the dressing ingredients in a bowl, whisking in the oil at the end. Season to taste with the salt and pepper. (You can adjust the heat with the red pepper—this recipe is not spicy).

For the salad:
In a large bowl, toss together the romaine lettuce and enough of the dressing to coat the leaves. Sprinkle with the remaining ½ cup of Parmesan cheese.

For the pizza:

Pile the salad on top of the crust. Sprinkle with the cherry tomato halves and top with chunks of the roasted salmon.

Serve immediately. Enjoy!