Smoked salmon and feta pizza
Serves 2
Thin crust “pan” 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)
4 teaspoons extra virgin olive oil
1 tablespoon tomato paste
½ clove garlic — minced
½ zucchini — finely diced
2 tablespoons finely diced red onion
3½ oz (100g) thinly sliced smoked salmon — cut into pieces
2½ oz (70g) feta cheese — 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 2 teaspoons of olive oil
with the tomato paste and garlic 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.
© MediterrAsian.com