Name: Zucchini and Smoked Salmon Pita Pizzas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 zucchini, cut into thin spirals or julienned; 2 tbsp (30 ml) olive oil; 1 garlic clove, finely chopped; 1 lemon, zest finely grated; 4 pitas breads, 7 inches (18 cm) in diameter; ½ block (125 g) cream cheese, at room temperature; 1 shallot, thinly sliced; 4 oz (115 g) sliced smoked salmon; 1 tbsp dill, finely chopped; 2 tsp capers; Lemon wedges, for serving

Preparation

- With the rack in the middle position, preheat the oven to 425°F (220°C). Line two baking sheets with silicone mats or parchment paper.
- In a bowl, combine the zucchini, half of the oil, the garlic and lemon zest. Season with salt and pepper.
- Using a pastry brush, coat the pitas with the remaining oil. Place on the baking sheets. Cover the pitas with the cream cheese and top with the zucchini mixture.
- Bake one sheet at a time for 10 minutes or until the pitas are slightly crispy and the zucchini is tender and starting to brown around the edges. Let cool for 10 minutes.
- Meanwhile, soak the shallot slices in a bowl of cold water. Drain.
- Top the pitas with the smoked salmon, shallots, dill and capers. Serve with lemon wedges.

Zucchini and Smoked Salmon Pita Pizzas

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Ingredients

Preparation

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RICARDO Silicone and Beechwood Brush