Manitoba Canola Growers Association (MCGA)

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Ingredients:

4	Roma tomatoes, sliced thinly	4
1/2 cup	red pepper, seeded and chopped	125 mL
1/2 cup	red onion, chopped	125 mL
2/3 cup	pesto (see pesto recipe)	150 mL
1 cup	feta cheese, crumbled	250 mL
1	smoked goldeye, skin and bones discarded and fish broken into bite size pieces	1
	pizza dough (see pizza dough recipe)
	fresh basil, for garnish

Directions:

Preheat oven to 425 F (220 C).

Spread pesto over dough, top with tomato, red pepper, red onion and feta. Bake 15-20 minutes or until lightly browned (cheese will not melt).

Place flaked goldeye on top of pizza and broil for 1-2 minutes. Garnish with basil.