1 12-inch Gourmet baked pizza crust
1 Can (15-1/2 Oz.) Red sockeye salmon
1 Tbsp. Bottled white horseradish, drained
½ Tsp. Freshly Ground black pepper
4 Tbsp. Grated Parmesan cheese
8 Tbsp. Mayonnaise
Preheat oven to 375ºF. Lightly spray the baked pizza crust with non-stick cooking spray. Drain salmon, discarding dark skin and bones. Flake salmon and spread evenly over pizza. In a small food processor, combine horseradish, pepper, Parmesan cheese and mayonnaise. Process until mixed well. With a spoon, drop mixture evenly over salmon and spread with the back of the spoon. Bake 15 minutes or until topping is puffed and brown. Serve hot or warm, cut into wedges. Fresh herbs are a nice addition to the soufflé topping.