Flatbread with Dill, Smoked Salmon, and Lemon-Yogurt Sauce
Nutrition
Calories: 480 kcalCarbohydrates: 60 gProtein: 34 gFat: 8 gSaturated Fat: 2.5 gCholesterol: 50 mgSodium: 600 mgFiber: 3 g
Ingredients
- 1 20 oz. Hannaford® Multigrain or Wheat Pizza Dough Ball
- 1 bunch fresh dill
- 1 1/2 Tbsp. capers
- 2 tsp. extra virgin olive oil
- 1/4 cup 2 oz. reduced-fat cream cheese, at room temperature
- 1 cup nonfat plain Greek yogurt
- 1 lemon
- 1/4 small red onion
- 1 4 oz. pkg. smoked salmon
Instructions
- 1. Preheat oven to 500 degrees F. Spray a rimmed baking sheet or round pizza pan with vegetable cooking spray. Following the Dough Prep instructions (see below), stretch dough to cover most of the space on the baking sheet.
- 2. Rinse dill and pat dry with a paper towel. Coarsely chop enough to yield 1/2 cup (about 1/2 to 3/4 of the bunch); reserve remainder for another use. Press dill and capers into dough, covering as much dough as possible. Drizzle with olive oil.
- 3. Bake flatbread until just brown on the top, about 10 to 12 minutes.
- 4. While flatbread bakes, in a medium bowl, blend cream cheese and yogurt until smooth. Grate zest from lemon into bowl, then squeeze the juice and add 1 Tbsp. lemon juice (reserve any remaining juice for another use). Stir well to blend. Slice onion very thinly. Cut the smoked salmon into several pieces.
- 5. When flatbread is ready, spread lemon-yogurt sauce over it. Top with onion slices and smoked salmon. Slice and serve warm or at room temperature.
- Source: Hannaford fresh Magazine, September - October 2013