Don’t knock it until you try it. How this came to be is a delicious mystery.

1c salsa

1/2c asparagus, cut into 1 inch pieces

3 scallions, chopped

8 oz smoked trout or salmon, flaked

1/2c goat cheese

1c melting cheese (gruyere or fontina)

4 eggs

1/4 c parsley, chopped

Preheat oven to 500. Whir fresh salsa in blender or take 1 large tomato, ¼ onion, chili flakes, 1 garlic clove and 1 T fresh herbs (parsley, cilantro or basil) in blender.  Saute asparagus until soft, add scallions and turn off heat.  Top each pizza with salsa sauce, follow with asparagus and flaked smoked fish.  Dollop with cheese.  Crack 1 egg on top.  Bake for 10 minutes. Sprinkle with parsley.

Makes 4 small pizzas