INGREDIENTS
- 4 8oz pizza dough ready to use
- 1 lb smoked salmon
- 1 cup fresh ricotta preferably sheep milk
- 2 cups goat cheese whipped soft
- 1/2 cup chopped capers
- 1 red onion shaved fine
- 1 1/2 roasted red peppers julienne
- 16 oz baby spinach julienne
- Olive oil to drizzle
- 1 lemon juiced
METHOD
- Mix the ricotta and the goat cheese well, season it with some salt and peeper, add a drizzle of olive oil and chopped capers.
- Dress the spinach with a little olive oil and a few drops of lemon juice, set aside.
- Stretch the pizza dough and place on a medium hot grill, cook for a minute and flip over, spread the ricotta and cheese mix on it and add the spinach. Top that with roasted peppers and onions, close the lid to finish cooking and wilt the spinach. Remove and place the smoked salmon on top and finish with a little olive oil.
