Smoked Salmon Flatbread
By Traeger Kitchen
Give your usual bagel and lox the Traeger twist with our wood-fired flatbread topped with crème fraiche and smoked salmon.
Prep Time
15 Min
Cook Time
6 Min
Pellets
Cherry
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 | pizza dough |
| 1/4 Cup | Creme Fraiche |
| 1/4 Cup | ricotta cheese |
| To Taste | Salt |
| To Taste | Black pepper |
| As Needed | chives, chopped |
| As Needed | Smoked Salmon |
| As Needed | capers, drained |
| As Needed | extra-virgin olive oil |
Steps
1
When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
00:15
2
Meanwhile, roll out your pizza dough.
3
Put dough directly on the grill grate. You only need to cook it for about 3 minutes per side.
450 ˚F / 232 ˚C
00:06
4
Spread the creme fraiche over the crust. Then follow with the ricotta cheese. Season with salt and pepper and some chopped chives.
5
Flake leftover smoked salmon over the crust. Top with chives and capers. Add a drizzle of olive oil on top if desired.
6
Serve. Enjoy!
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