2	teaspoons (10 ml) olive oil

1	clove garlic, minced

1/8	teaspoon (0.6 ml) dried crushed red pepper flakes

1	10-ounce (12-inch) (300 g, 30.5cm) thin crust pizza shell

1	cup (240 ml) non-fat grated mozzarella cheese

1	14 1/2-ounce (435 g) can no salt added diced tomatoes, drained

1/2	pound (240 g) fresh salmon fillet, skinned, cut into 1-inch pieces

1 1/2

tablespoons (22.5 m.) fresh dill, minced

1/4	cup (22.5 g) red onion chopped into 1 inch pieces

1	ounce (30 g) crumbled low-fat feta cheese

10	basil leaves, sliced

1. Preheat oven to 450° F. (230° C, gas mark 8)
2. Combine the olive oil, garlic and pepper flakes and set aside.
3. Place the pizza crust on a baking sheet or preheated pizza stone Sprinkle with mozzarella cheese, leaving a 1-inch border. Cover with diced tomatoes, salmon pieces, dill, red onion, feta cheese, and basil leaves. Drizzle top with garlic-olive oil.
4. Bake in oven until the cheese bubbles and crust is browned. Cut into wedges and serve immediately.