Man, I had never even thought of capers on pizza.
Now I’m imagining - cream cheese, smoked salmon, capers - all on a pizza. I’m thinking no sauce, though maybe there’s a white sauce that could work?
I think I have a project for this weekend.
I think that they call that a “bagel with lox”.
But imagine it on pizza dough instead of a bagel!
My boyfriend made us a great pizza last week using an artichoke bruchetta from Trader Joe’s, kalamata olives, goat cheese, and capers. It was ridiculously good.
So capers are sort of similar to olives? A bit sour and tangy? I’ve never eaten them, but am now curious as to what they taste like. What else are they good on? I might have to pick up some and experiment.
They’re quite salty and a bit tangy. A tiny bit funky too. They go well with plenty of Italian entrees and pasta dishes, especially if they have a wine sauce or lemon juice based sauce. They’ll get lost in marinara sauce because they’ll get overpowered.
It does sound great. Let us know how it turns out.
Capers taste of green, mainly. Like being hit in the face with a lawn.