Honey Smoked Salmon® Summer Harvest and Herb Flatbread

Honey Smoked Salmon® Summer Harvest and Herb Flatbread

Step 1

Preheat the oven to 500 degrees F.

Step 2

In a small size mixing bowl add: mascarpone cheese, parmesan, lemon juice — reserving 1 tablespoon, lemon zest, heavy cream, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Whisk until well combined. Set aside.

Step 3

Whisk the Agrumato, honey, and remaining 1 tablespoon of lemon juice together until emulsified. Season with salt and pepper to taste.

Step 4

Place the radish, cucumber, scallion, frozen peas, snap peas, and corn into a bowl. Drizzle with the Agrumato emulsion and season with salt and pepper.

Step 5

Place the crust on a round pizza tray and brush it with olive oil all the way to the edges.

Step 6

Slide the crust directly onto the bottom rack of the oven and bake for 2 to 3 minutes, or until the crust is golden and crispy. Use kitchen tongs to slide the crust back onto the pizza tray.

Step 7

 Spread the mascarpone mixture over the crust to within 1/4" of the border.

Step 8

Pile the vegetables on top of the crust and drop the pea tendrils, mint, and basil leaves over the top. Top off leafy greens with flaked Original Honey Smoked Salmon . Add Finish with a flourish of sea salt flakes. 

Step 9

Use a pizza cutter to slice the pizza into strips and then turn the pizza 180 degrees to slice the strips into 4" to 5" rectangles. Serve immediately.

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