Smoked salmon, feta and zucchini pizza
Thin crust pizza topped with delicate smoked salmon, creamy feta and diced zucchini, and accented with lemon and dill.

1 large flour tortilla (whole wheat or regular)

3 teaspoons extra virgin olive oil
2 teaspoons tomato paste
½ zucchini (courgette)—finely diced
2 tablespoons finely diced red onion
3½ oz (100g) sliced smoked salmon—cut into pieces
2 oz (60g) feta—crumbled
Freshly ground black pepper
Fresh dill, for garnishing

Lemon juice, for squeezing


PREHEAT the oven broiler (griller) to high. PREHEAT 2 teaspoons of olive oil in a large frying pan over medium heat. MIX together the remaining teaspoon of olive oil with the tomato paste until well combined. SPREAD the mixture evenly over the tortilla. TOP with the zucchini, red onion, smoked salmon and feta. SPRINKLE with freshly ground black pepper. PLACE the pizza in the preheated fry pan and cook for 3 minutes. REMOVE the pan from the stove-top and place under the preheated oven broiler around 6 inches from the heat source. COOK for 2 minutes. TRANSFER the pizza to a serving plate, arrange the fresh dill fronds on top and squeeze over a little fresh lemon juice. CUT into slices to serve.

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