A quick tip that I use often; stop by your local pizzeria or restaurant and ask if you can buy some of their pizza dough. I can usually find a fresh ball of dough for only $1.25. This is a great option that saves time and money.

Spring Flat Bread with Smoked Salmon and Asparagus | Zestful Kitchen

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Spring Flat Bread with Smoked Salmon and Asparagus | Zestful Kitchen

Spring Flat Bread with Smoked Salmon and Asparagus

  • Author: Zestful Kitchen
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 1 pizza 1x

Ingredients

Scale
  • 1 pound pizza dough, or one prepared crust
  • Corn meal for dusting
  • Olive oil
  • ½ cup boursin cheese, at room temperature
  • ½ cup low fat cream cheese, at room temperature
  • 1 large garlic clove, minced
  • ⅓ cup fresh dill, roughly chopped
  • 3 ounces smoked salmon
  • 4 stalks fresh asparagus
  • ¼½ cup pickled red onions (see recipe below)
  • 3 tablespoons capers
  • Salt and black pepper, to taste
  • 1 lemon

Instructions

  1. Heat oven to 500°F.
  2. Place a pizza stone or cookie sheet in the bottom of the oven until heated through.
  3. For fresh dough, cover flat surface with a generous amount of corn meal.
  4. Roll out pizza dough to desired thickness and shape. Transfer to cookie sheet or pizza stone.
  5. Drizzle with a little bit of olive oil and bake for 5-8 minutes, until slightly puffy.
  6. If using prepared crust, place in oven for 2-3 minutes before continuing on.
  7. Meanwhile, combine both cheeses, 3 Tablespoons fresh dill, minced garlic and salt and pepper.
  8. Slice smoked salmon in ¼ inch pieces, they will fall apart into chunks which is what you are looking for.
  9. Slice asparagus thinly and at a diagonal.
  10. When crust is done baking for the first time, remove and spread cheese over the surface.
  11. Top with salmon, asparagus, pickled onion, capers and a drizzle of olive oil.
  12. Bake for 10-15 minutes until crust is crispy and golden brown.
  13. Remove from oven and sprinkle remaining dill, cracked pepper and a squeeze of fresh lemon juice.

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clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Spring Flat Bread with Smoked Salmon and Asparagus | Zestful Kitchen

Spring Flat Bread with Smoked Salmon and Asparagus

  • Author: Zestful Kitchen
  • Prep Time: 5 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 5 mins

Ingredients

Scale
  • 1 cup white vinegar
  • ½ cup water
  • 23 tablespoons sugar, depending on preference
  • 1 tablespoon salt
  • 2 red onions, thinly sliced

Instructions

  1. Combine all ingredients except onions in a small saucepan. Heat until sugar and salt have dissolved.
  2. Remove from heat and pour over onions. Cover and refrigerate 2 hours.

Notes

Can be stored for up to 2 weeks.

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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