By Todd Barron @ FoodieCuisine.com
Salmon Flatbread
Recently I have been making flatbreads with a few low-fat toppings because they are quite tasty without expanding your waistline. I made a smoked salmon flatbread the other day for a private Super Bowl Party (my wife and I both had colds; therefore, no guests) and ended up making it again for a following party the next weekend. Both times there was little to no flatbread left, a good sign!
Ingredients
- Pilsbury Thin Crust Pizza Dough (refrigerated by the biscuits)
- 1 large purple onion
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- 2 tablespoons red wine vinegar
- 16 ounces baby greens (comes in a plastic box in vegetable section)
- One 4 ounce package smoked salmon (from the fish section)
- 4 ounces goat cheese or feta cheese
- 1 large lemon
- 4 ounces roasted garlic (from the salad bar)
Caramelize the Onions
Slice the onion
Heat a skilled on high
Add the olive oil and butter to the skillet
Add the onions
Salt and pepper to taste
Stir once they start to sizzle
Continue to cook on high until they start to brown on all edges (about 10 minutes)
Add the red wine vinegar (careful, it will splatter)
Reduce heat to simmer and let reduce for about 10 minutes, stir to prevent burning
Flatbread
Roll the pizza dough onto a greased cookie sheet
Place in the oven on 425 degrees Fahrenheit for 6 minutes (make sure the oven is pre-heated)
Remove from the oven
Put it Together
Spread the lettuce onto the flatbread
Sprinkle the onions over the lettuce
Sprinkle the roasted garlic over the lettuce
Tear the salmon and sprinkle across the top
Crumble the cheese and sprinkle across
Salt and pepper to taste
Add 6 thin slices of lemon across the top
Cooking
Place the flatbread back into the oven and bake for 12-15 minutes or until the edges are brown
Remove and serve
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