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Smoked Salmon Flatbread




Give your usual bagel and lox the Traeger twist with our wood-fired flatbread topped with crème fraiche and smoked salmon.


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  • 1 pizza dough

  • 1/4 Cup Creme Fraiche

  • 1/4 Cup ricotta cheese

  • Salt

  • Black pepper

  • chives, chopped

  • Smoked Salmon

  • capers, drained

  • extra-virgin olive oil

  • 1

    When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.

    450 ˚F

  • 2

    Meanwhile, roll out your pizza dough.

    • 1 pizza dough

  • 3

    Put dough directly on the grill grate. You only need to cook it for about 3 minutes per side.

    450 ˚F

  • 4

    Spread the creme fraiche over the crust. Then follow with the ricotta cheese. Season with salt and pepper and some chopped chives.

    • 1/4 Cup Creme Fraiche

    • 1/4 Cup ricotta cheese

    • To Taste Salt

    • To Taste Black pepper

    • As Needed chives, chopped

  • 5

    Flake leftover smoked salmon over the crust. Top with chives and capers. Add a drizzle of olive oil on top if desired.

    • As Needed Smoked Salmon

    • As Needed capers, drained

    • As Needed extra-virgin olive oil

  • 6

    Serve. Enjoy!

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