Fun and fresh: Pizzetta Bianco with Alaska Smoked Salmon recipe
Pizza in a small package that's topped with salmon caviar or "saviar"
In Rome, people queue round the block for versions of these small chewy-crisp flat breads brushed with olive oil, sprinkled with sea salt and topped with slivers of parmesan or prosciutto. The pizza bianca or “white pizza” (no tomato sauce) is a popular bite in Italy, and now we can offer you a slice of the action.
But what if this Italian classic got bit of an Alaska Seafood shake-up? We are big believers that trying out a new recipe is the perfect way to flex some culinary creativity and have fun. That's why we're sharing this delicious recipe for a pizzetta bianca with Alaska smoked salmon herb crème fraîche, red onion, rocket and Keta Salmon Roe (the caviar, quite).
If you are looking for a meal that is nutritious, low in saturated fat, and high in the “good fats” — heart-healthy omega-3s, look no further. This Alaska salmon was caught sustainably along a rugged 34,000-mile pollution-free coastline and it's also high in protein and rich in essential vitamins and minerals.
When you choose Alaska's seafood, you are supporting generations of sustainable fishing communities who work hard, to safely and responsibly put wild fish on your plate. FYI you'll find wild Alaska seafood in your local supermarket — look for the Alaska Seafood logo or #AskforAlaska.
We left you hanging with the caviar didn't we? Keta is a bright orange punchy salted salmon roe (fish eggs) — also known as saviar (salmon, get it?) and Ikura in Japan — and comes from wild Pacific salmon. It has an intense flavour, so think of it more as a garnish than the main player. Bellissimo!