Let’s be honest: Tzatziki and smoked salmon are a match made in heaven. Great, now that we’ve established that,
Here’s a CAVA spin on a New York favorite you never knew you needed.
Mini Smoked Salmon Flatbreads with Tzatziki
1 ball store-bought pizza dough (we like Trader Joe’s or Whole Foods)
unbleached all-purpose flour
1/4 red onion, thinly sliced
1/4 cup capers
1 package smoked salmon
1 bundle fresh dill
1 container CAVA Tzatziki
Preheat oven to 450 degrees Fahrenheit. Spray a baking sheet with a light layer of olive oil cooking spray. Portion pizza dough into pieces about 2 inches in diameter. Brush your hands with a light dusting of flour, then delicately stretch each ball of dough, pulling on the edges as you work the dough in a circular motion, until you’ve stretched a flatbread about 6 inches in diameter. Place circles of dough on the baking sheet and brush lightly with olive oil. Bake until just-golden, about 10 to 13 minutes.
In the meantime, bring a small nonstick skillet to medium heat. Sauté red onion in a swirl of olive oil until softened and lightly caramelized. Remove flatbreads from the oven and allow to cool for a few minutes. Then, spread 1 to 2 tablespoons of Tzatziki on each. Sprinkle with sautéed onion and a sprinkle of capers, then top with a generous portion of smoked salmon ribbons. Finish with a sprinkle of fresh dill and fresh cracked pepper.
You can purchase our line of small-batch dips and spreads at your area Whole Foods or other area specialty market.
Click here to find the one that’s closest to you.