Instructions: Place pizza crust on a 12-inch pizza pan or 12- by 15-inch baking sheet. Spread with Garlic Oil. Top with 1/3 cup Kuletos Gravlax, red onion, gorgonzola chunks, and capers.

Bake pizzas on the lowest rack of a 500 degree oven until crusts are well browned on the bottom, 10 to 15 minutes for unbaked crusts, 7 to 12 minutes for prebaked crusts. Cut into wedges. Add salt and pepper to taste.

Remove from oven and evenly distribute another 1/3 cup thinly sliced Kuletos gravlax over pizza.

This recipe yields 12 servings.

Comments: The Kuletos bake their pizzas in a wood-fired pizza oven. For crisp-crusted results in a regular oven, bake pizzas on baking sheets on the bottom rack. If using a pizza stone, heat on bottom rack of a 500 degree oven at least 30 minutes before using. To transfer pizzas to stone, assemble them on cornmeal-coated 12- by 15-inch baking sheets that have at least 1 edge without a rim, or on a wood pizza peel. Put edge of pan or peel over stone, about 2 inches from far edge, then slide pizza off pan onto stone.

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