Pulled BBQ Salmon Pizza

 Preheat oven to 450° F.

Take hot salmon out of package and let it cool

enough to be able to handle it.

Lightly flour the work surface, and lay out the 10 pizza dough crusts.  Spoon about a 1/4 cup of the BBQ sauce into the center of each pizza dough. Use the back of the spoon in a rotating motion to evenly spread the sauce onto the pizza dough, leaving about 1/2” - 3/4” from the edge of the crust.  Evenly spread the gouda cheese on top of the BBQ sauce. Then evenly spread the mozzarella on top of all that.

Once the salmon is cool enough to handle, place about 1 Tbsp each, in 5 random spots on the pizza. Total weight of the salmon should be about 4 oz per pizza.  Then evenly spread the sliced red onion, and the sliced bell pepper on top of it all.  Lightly season with salt and pepper.  Using a paint brush, lightly paint the exposed crust with the E.V.O.O. for added crispness.

Bake the pizza in the oven for 8-12 minutes, or until desired crispness is achieved.  Once pizza is cooked, cut into even wedges, and sprinkle with chopped cilantro.  Serve.