Serves 4


  • 8 ounces Verlasso salmon
  • 3 ½ teaspoon olive oil, divided
  • 1 tablespoon chopped basil
  • 1 teaspoon chopped mint
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 twelve-inch pizza crust
  • ¼ cup diced tomatoes
  • 6 each Kalamata olives, pitted and quartered
  • 3 ounces feta cheese, crumbled
  • 1 whole sweet banana pepper, sliced across, seeds removed
  • 1 teaspoon sliced shallot
  • 2 tablespoons balsamic glaze


Preheat the oven to 450 degrees.

  1. Cube the salmon into ½ inch bite-sized pieces and add to a small bowl.
  2. Add the chopped basil and mint, salt and pepper, and 1 ½ teaspoons of the olive oil to the salmon bowl. Stir to coat the salmon pieces with the herbs, oil, and seasonings.
  3. Rub the remaining olive oil into the pizza crust including the edges.
  4. Divide the chopped tomatoes, olives, salmon, including the herbs that stick to the bowl, feta cheese, peppers and lastly, the shallots evenly around the crust.
  5. Bake the pizza in the preheated oven for nine to ten minutes.
  6. Remove the flatbread from the oven to a cutting board. Spoon the balsamic glaze over the top of the flatbread. Slice and serve.