Salmon pizza

Greeting Lovies! 
It’s been a minute since I shared recipes with you and I’m glad to say- I’m back for good! Not posting doesn’t mean I didn’t cook and experiment with many different cuisines over the last few months. 

Today I’ll be sharing my favorite new recipe with you and yes, it’s quick and easy! However, it will impress anyone you serve it to. My personal theory is it has the WOW factor because it’s inspired by the French cuisine! 

Without further ado, here’s the Salmon pizza! 

Ingredients: 
Whole grain pizza dough 
300 g/ 10 ounces smoked salmon (precut in thin slices) 
300 g/ 10 ounces ricotta cheese 
100 ml light cooking cream 
2-4 garlic cloves (minced and up to taste)
bunch of fresh dill (cut up) 
2 tea spoons virgin oil 

Directions: 

Sprinkle a little white flour on your work station and some virgin oil on the rolling pin. Roll out the dough and try not to poke holes in it. Don’t be tempted to roll it too thin for that same reason (holes). 
In a medium bowl, mix all the other ingredients except for the salmon. Let it settle for a minute. Spread the mixture evenly on top of the rolled dough. Place the salmon slices evenly on top of the mixture. 

Here’s the tricky part: 
Oil your hands a bit and gently roll the dough like a burrito. Cut carefully in the middle. “Braid” both parts in a zigzag fashion. 


Bake on 150°C/300°F for about 20-30 minutes. 

Serve with the remaining sauce as dip. 
A few tips: 

-sprinkle a bit of v.oil on top to avoid burns on the exposed salmon

-if you are not sure the dough is fully cooked, poke a hole in the middle of it with a tooth pick. If there are small pieces stuck to it, we are not done yet. 

Voila! 
-Silvia Mèlange 

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