Preparation : 20 min
Cooking time : 5 min
INGREDIENTS
- 1 pizza dough
- 30ml (2 tsp) olive oil
- 15ml (1 tsp) Provençal herb mix
- 125ml (1/2 cup) sour cream
- 100g (3 1/2 cups) smoked salmon
- 15ml (1 tsp) drained capers
- 15ml (1 tsp) honey
The zest of a lemon
- 30ml (2 tsp) chopped dill
- salt and pepper to taste
- 30ml (2 tbsp) pickled onions
Pickled onions
- 1L (4 cups) of water
- 30ml (2 tsp) salt
- 125ml (1/2 cup) sugar
- 125ml (1/2 cup) sugar
- 125ml (1/2 cup) vinegar
- 15ml (1 tsp) crushed pink peppercorns
- 2 red onions, sliced
Preparation
- Preparing the pizza
- On the work surface, spread out and brush the pizza dough with olive oil, then spread the herbes de Provence over it.
- In a hot skillet over medium heat, cook the dough on each side until golden brown on both sides. Remove from heat and let cool slightly.
- Spread the sour cream over the dough, then top with the smoked salmon, capers, a touch of honey, lemon zest, and chopped fresh dill. Season with salt and pepper.
- Before serving, sprinkle the pickled onions on top.
Preparing the pickled onions
- Meanwhile, in a saucepan, bring the water, salt, sugar, vinegar and crushed pink pepper to a boil.
- Dip the red onion rings into the boiling liquid for 3 minutes. Then drain and let cool before using on the pizza.
