One of the best “amuse-bouche” or snacks top pen your stomach for nice meal, often offered at pizzeria restaurants in Italy, it is a plain baked pizza crust topped with thin slices of cold cuts.
Opening my freezer, I found a package of super tasty Nova Scotia smoked salmon, so I decided to turn it into a twist of the classic “focaccia” snack I am fond of.
1 pizza dough
1 tbsp extra virgin olive oil
1/2 cup cream cheese
1 small package smoked salmon (250 gr)
1 tbsp capers
dried herbs (thyme and oregano work great!)
Prepare the pizza dough by stretching to 12″ size, apply few cuts lengthwise through the dough, season with olive oil and herbs and bake in pre-heated oven at 500F for 8 minutes, making sure not to burn the crust.
Once baked, let the crust cool down and spread the cream cheese, then the capers and finally layer the salmon.
Sprinkle with more dried herbs if wished and drizzled more extra virgin olive oil.