Salmon Smokehouse PizzSalad

The PizzSalad was created by Cory Medd (http://www.twoguyspizza.ca), president of Two Guys and a Pizza Place and annual World Pizza Expo Competitor. Cory is known for his innovative recipes, last year he won Best Pizza in Canada as decided by Canadian Pizza Magazine: (http://www.citytv.com/calgary/yourcity_55327.aspx). So, credit for this one has to be paid to Medd. This is my take on the PizzSalad, which is essentially a pizza on a base of two fajita shells. Super easy and quick, newbie prep time is low, about 20 minutes. Throw this puppy in the oven at 300 degrees for about 15 minutes or until cheese is melted.

The Goods...(a la two)

• 4 Tortilla Shells - Or Wraps
• Medium Salsa
• Two Salmon Steaks (The frozen variety is okay. http://www.highliner.com/site/eng/prod_det.asp?product_id_pass=pro0063)
• Red Pepper
• Green Pepper
• Green Onion (Spring Onion)
• Red Onion
• Old Chedder
• Cajun Spice Mix
• Liquid Smoke (http://en.wikipedia.org/wiki/Liquid_smoke)
• Franks Red Hot Sauce
• Thousand Islands Dressing
• Romaine Lettuce
• Ranch Dressing

Method...

First thing you gotta do is set your oven, preheat the old food furnace 350°. Toss those frozen salmon fillets on a lightly greased baking dish. They should only take about 20 minutes, recommended internal temperature should not go past 145°, unless you want your salmon to taste like a week old burger that has been sitting in the fridge that you ate after drinking 14 pilsner (2 nights ago). While the salmon is getting happy, cut up your peppers and onion. Get the tortillas ready, spread some salsa on one side, using the salsa as a "glue" press the orther tortilla together, making a formidable base for your PizzSalad.

Now your salmon should be pretty close to being donezo. Take these guys out of the oven and drop the temperature about 50 degrees. The salmon should be somewhat flaky, remove it from the pan and place in a bowl of decent size. Add a teeny bit of liquid smoke, this stuff is potent, so handle with care. Dice your salmon up with a knife, so that it's not mush, but chunks. That liquid smoke should hit your right in the nose, delish.

Take the tortilla base, spread about two tbsps of Thousand Islands dressing as your PizzSalads sauce. Sprinkle on some peppers, onion and finally your smoked out salmon. Shred some of that old chedda and cover the "pies" generously. Hit em with as much of the Cajun spice as you want. Pop these fellas in the oven for about 15 minutes... Watch em, you just want the cheese to melt and crust to harden a bit.

While the PizzSalads spend some time roasting, rip up some of your Romaine, wash it. Place in a bowl with a bit of Ranch and mix well. Once this is all done, your PizzSalad's should be looking tasty. Yank em. Lightly cover with the Rachified Romaine. EAT.