By Traeger Kitchen
Give your usual bagel and lox the Traeger twist with our wood-fired flatbread topped with crème fraiche and smoked salmon.
|extra-virgin olive oil
When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.
Meanwhile, roll out your pizza dough.
Put dough directly on the grill grate. You only need to cook it for about 3 minutes per side.
500 ˚F / 260 ˚C
Spread the creme fraiche over the crust. Then follow with the ricotta cheese. Season with salt and pepper and some chopped chives.
Flake leftover smoked salmon over the crust. Top with chives and capers. Add a drizzle of olive oil on top if desired.
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