Smoked Trout Melt with Banza Crust
Plain Crust Pizza

Plain Crust Pizza

Smoked Trout Melt with Banza Crust

Trout melts are the new tuna melts. And they're best served on a Banza pizza crust. 

Cook Time: 20 MINUTES

Serves: 1-2 PEOPLE


  • 1 Banza pizza crust 
  • 1 container Fishwife Smoked Rainbow Trout 
  • 2 tbsp mayonnaise 
  • 1 tbsp Dijon mustard 
  • 2 tbsp cornichons or dill pickles, finely chopped 
  • ½ stalk celery, finely chopped 
  • 1 tbsp fresh dill, chopped 
  • ¼ cup Munster or cheddar cheese, shredded or 2 slices
  1. Make Smoked Trout Spread: Set crust out to thaw slightly at room temperature.  In a medium bowl, combine smoked trout, mayonnaise, mustard, pickles, celery, dill, ¼ teaspoon salt and pepper as desired. Use a fork to smash until combined. 
  2. Build Panini: Cut Banza crust into 2 large rectangles. Drizzle crust with olive oil, rubbing to fully coat. For a panini, spoon trout spread over one slice of crust, top with cheese and close sandwich with the second crust. For an open-face melt, top each crust with half of smoked trout spread, and half of cheese.
  3. Cook Panini: For a panini, heat a large non-stick skillet or grill pan over medium-high heat. Add panini and press down gently while it cooks, about 5 minutes per side or until crust is golden. For an open-face melt, place both crusts in the oven under the broiler for 2-3 minutes, or until cheese is melted and bubbly.  

Save your Banza crust scraps for breadcrumbs