Smoked Salmon & Marinated Endive Pizza
WITH CUCUMBER AND LEMON ZEST
This bright pizza is impressive as an appetizer or for brunch.
Prep:
20 Minutes
Cook Time:
12-15 Minutes
Serves: 4-6
Ingredients:
- 1 pkg. Wewalka Pizza Dough (rectangle)
- 2 Tbsp. olive oil
- 125g (4 oz.) smoked salmon
- Zest of 1 lemon
- 1 endive, cut into fine strips lengthwise
- 1 Tbsp. honey
- 1 Tbsp. white balsamic vinegar
- 1 cucumber, peeled and seeded
- 125g (4 oz.) cream cheese, at room temperature
- 3 Tbsp. fresh parsley, finely chopped
- Coarsely ground black pepper
*Any Wewalka Pizza Dough dough can be used with this recipe
Directions
1. Preheat oven to 200°C (400°F).
2. Unroll the refrigerated Wewalka Pizza Dough on the enclosed baking paper and place on a baking sheet. Brush the dough with 1 Tbsp. of olive oil.
3. Bake the dough in the preheated oven for approx. 12-15 minutes until crispy and brown.
4. Meanwhile, to prepare the toppings, cut the salmon into large pieces and grate the lemon peel. In a medium bowl, marinate the cut endive with honey, 1 Tbsp. of olive oil and vinegar. Cut the cucumber into ribbons using a vegetable peeler. Mix the cream cheese with parsley and season with pepper.
5. Once the crust is cooled, spread the cream cheese mixture and evenly place the salmon strips over the crust. Spread the marinated endive and cucumber evenly and garnish with lemon peel. Cut into even squares and serve.
