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Note for those with sensitivity: this recipe contains raw egg yolk.
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Preheat the oven to 500 F. Drizzle olive oil on a sheet pan and set it aside.
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For the salmon: Cover a small pan with a piece of foil and place the fillet of salmon on it.
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Generously sprinkle the salmon with salt, pepper and smoked paprika.
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Roast at 500 F for 5 minutes.
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Remove salmon from the oven and set aside.
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For the crust: Dust the countertop with the cornmeal, using it to keep the dough from sticking.
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Roll it out into a thin oval and place on the oiled sheet pan.
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Drizzle the crust with olive oil and sprinkle with salt to taste.
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Bake the crust about 10 minutes at 500 F or until golden brown.
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Then remove it from the oven and sprinkle with 1 cup of the freshly grated Parmesan and another drizzle of olive oil.
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Set aside.
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For the dressing: Combine the dressing ingredients in a bowl, whisking in the oil at the end.
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Season to taste with the salt and pepper.
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(You can adjust the heat with the red pepperthis recipe is not spicy).
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For the salad: In a large bowl, toss together the romaine lettuce and enough of the dressing to coat the leaves.
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Sprinkle with the remaining 1/2 cup of Parmesan cheese.
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For the pizza:
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Pile the salad on top of the crust.
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Sprinkle with the cherry tomato halves and top with chunks of the roasted salmon.
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Serve immediately.
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Enjoy!
