White pizzette with salmon and Philadelphia®

To give your happy hour gatherings a little zip, here are some fun and fresh nibbles to bite into with the gals:

the white pizzette with salmon twisted with a  cream cheese topping, the one and only Philadelphia®.

For 4 persons

Preparation : 5 min

Cooking : 8 to 9 min

Step 1

Preheat the oven to 200 °C.

Spread out  a thin layer of pizza dough. With a bowl of about 10 centimeter in diameter used as a cutter, cut 4 circles of dough.

Step 2

Place them on a non-sticking pastry plaque.

Sprinkle them lightly with olive oil and bake from 8 to 9 minutes.

Step 3

Use the Philadelphia® light with chives as a topping on the pizzettes, sprinkle the shredded salmon and place a nice bunch of arugula salad, slightly seasoned with olive oil, lemon juice, salt and pepper.

Dig in quickly !

Tip from the chef ?

Give some aroma to your plain Philadelphia® with three sprigs of finely chopped chives .

 

Also discover the avocado boats with eggs and smoked salmon and the recipe for a raw mango-salmon.

 

 

Ingredients :

200 g of pizza dough

150 g of light Philadelphia® with chives

4 slices of smoked salmon

1 table spoon of  olive oil

1 tea spoon of lemon juice

50 g of arugula salad

Salt, pepper

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