Smoked salmon pizzas
7
Points®
Total time: 16 min • Prep: 8 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
This is an adult pizza, fit for entertaining! Lavash (LAH-vohsh), used here as the crust, is a thin, soft, unleavened flatbread that’s popular in the Middle East. Look for it in the bakery aisle or international foods section of the supermarket. A quick pan-toasting makes it the ideal base for the horseradish sour cream mixture, full of bold flavor that is wonderfully balanced by the smokiness of the salmon. Tomatoes, onion and basil add a bright and fresh note enhanced with a quick squeeze of lemon. Serve alone alongside a simple arugula salad. The quick 16-minute preparation time makes this an ideal appetizer for a dinner party or festive gathering. This pizza is also a wonderful addition to an Easter brunch buffet.
Ingredients
Lavash
2 item(s), (10-inch) whole-wheat variety or flour tortillas
Light sour cream
⅓ cup(s)
Store-bought horseradish
2 Tbsp
Table salt
¼ tsp
Cayenne pepper
⅛ tsp, or to taste
Plum tomato
2 medium, diced
Red onion
½ small, thinly sliced
Smoked salmon, lox
¼ pound(s), cut into strips
Fresh basil
¼ cup(s), fresh leaves
Lemon
½ item(s), large, cut into 4 wedges
Instructions
1
Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add one lavash and cook, turning occasionally, until crisp and golden, about 4 minutes. Repeat with the remaining lavash. Remove from the heat and let cool slightly.
2
Meanwhile, combine the sour cream, horseradish, salt, and cayenne in a small bowl; spread evenly over each lavash. Top evenly with the tomatoes, onion, smoked salmon, and basil. Cut each lavash in half and serve with a squeeze of lemon. Yields 1/2 pizza per serving.
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