Back to life, back to reality…
We spent a nice, relaxing week in the mountains of North Carolina. It is always such a nice change of pace and scenery. Just enough to recharge the soul and get ready for the onslaught of school and activities that begins next week. Already? Sigh.
We left for home on Saturday morning after enjoying a week of this:
(The temperature, not my favorite XM satellite radio station.)
And encountered this somewhere in Georgia after stopping for gas:
Whoa. Harsh re-entry.
The first night we were there, we asked the girls what they wanted for dinner and, without missing a beat, both said, “Trout!” We made them fillets of fresh trout, but wanted something different for ourselves. So we fell back on a favorite standard – Smoked Trout Pizza. We’ve made this countless times after improvising one night on a previous N.C. trip. It seems too simple, like it needs more to be delicious, but trust me, it doesn’t.
Of course, you can personalize it however you wish. The local corn looked so fresh and sweet that I knew I wanted to add some to the pizza this time.
We’ve made this at home, too and it always reminds me of being on vacation here:
Smoked Trout Pizza with Goat Cheese and Tomatoes
1 ball of pizza crust dough (You can make your own – great recipe is here, use refrigerated from a can, Publix sells fresh pizza dough in the bakery section, etc. In this case, all the local grocery store had was frozen, whole wheat dough which turned out great…)
1 package (two fillets) smoked trout, flaked into pieces
1 container/log goat cheese (We used herbed cheese this time.)
1/2 pint grape or cherry tomatoes, halved
Kernels from one ear of fresh corn (I nuked the corn for about a minute to precook it just a little…)
1. Roll pizza dough out onto a metal cookie sheet, or onto a flat surface to transfer onto preheated pizza stone, and rub the edges with a little olive oil.
2. Sprinkle pizza dough with remaining ingredients, adjusting quantities of each to suit your taste.
3. Bake pizza according to package directions or, if using fresh/homemade dough, according to recipe instructions.
Source: A TPH original recipe!