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Asparagus and Smoked Salmon Flatbread with Spring Greens

Servings 4

Ingredients

pizza dough

  • 2 cups all purpose, whole wheat, or spelt flour
  • 1 pkg active dry yeast (2 1/4 tsp)
  • 1 tsp coconut sugar
  • 1/2 tsp kosher salt
  • 2/3 cup warm water 105 to 115 F
  • 1 tbsp extra-virgin olive oil plus extra
  • cornmeal for dusting

Asparagus and smoked salmon flatbread

  • 2 tbsp extra-virgin olive oil divided, plus extra
  • 1/3 cup grated mozzarella or dairy free substitute
  • 1 small sweet onion peeled and thinly sliced
  • 3 tsp chopped fresh dill divided plus sprigs of fresh dill for garnish
  • 1/4 tsp fine-grain sea salt plus extra
  • 1/8 tsp freshly ground black pepper plus extra
  • 1 cup fresh arugula
  • 1/3 cups full fat or plain greek yogurt about 10% fat, or plain soy yogurt
  • 1 tsp Dijon mustard
  • 1/2 lb thick stemmed asparagus
  • 3 oz thinly sliced cold smoked salmon cut into strips, or vegan shaved carrot lox
  • fresh lemon juice optional

Instructions

  • To make the pizza dough, coat medium bowl with some olive oil.
  • In food processor, combine flour, yeast, sugar, and salt. Pulse a few times to blend. With motor running, add warm water and 1 Tbsp olive oil. Continue processing until dough forms a ball and pulls away from sides of bowl. If too sticky, whirl in a couple more tablespoons of flour. Process for 1 more minute. Transfer to prepared bowl, turning dough in bowl to evenly coat with oil. Cover with clean towel and set aside in warm place to rise for about 45 minutes to 1 hour.
  • To make the asparagus and smoked salmon flatbread, preheat oven to 475 F. Lightly oil baking sheet and set aside.
  • On lightly floured surface, roll dough into a rectangle, about 15 x 6 inches. Lift onto prepared baking sheet. Brush with 1 Tbsp oil and scatter with mozzarella or dairy-free substitute. Set aside.
  • In large frying pan, heat 1 Tbsp oil over medium-high heat. Add onion slices and sauté until soft, about 5 to 7 minutes. Reduce heat and add a splash of water if they begin to stick and darken too quickly. Transfer to medium bowl and fold in 2 tsp chopped fresh dill, salt, and pepper. Set aside to cool.
  • Pick through arugula or watercress leaves, trimming away stalks. Wash and spin dry. Set leaves aside. In small bowl, combine yogurt, Dijon, and remaining 1 tsp chopped fresh dill. Whisk to blend. Set aside.
  • Discard tough ends of asparagus spears. Shave spears lengthwise into long, thin strips. Place in bowl and drizzle with a splash of oil.
  • Scatter sautéed onions over top cheese on pizza dough, leaving 1/2 inch border. Pile asparagus strips evenly over top. Bake pizza in preheated oven for 10 to 15 minutes, or until crust edges are deep golden brown and asparagus is lightly charred.
  • Remove and transfer pizza to wooden serving board. Arrange smoked salmon strips or carrot lox in twists on top and scatter with watercress. Dollop with yogurt mixture and lightly season with additional black pepper if desired. Cut into wedges and splash with a little olive oil and lemon juice if desired. Cut into wedges and serve garnished with sprigs of fresh dill.

Notes

Per serving: 314 calories; 21 g protein; 16 g total fat (7 g sat. fat); 23 g total carbohydrates (6 g sugars, 3 g fiber); 612 mg sodium