Zucchini and Smoked Salmon Pita Pizzas
Zucchini and Smoked Salmon Pita Pizzas
Open in full-screen mode

Zucchini and Smoked Salmon Pita Pizzas

20 MIN
20 MIN



  1. With the rack in the middle position, preheat the oven to 425°F (220°C). Line two baking sheets with silicone mats or parchment paper.
  2. In a bowl, combine the zucchini, half of the oil, the garlic and lemon zest. Season with salt and pepper.
  3. Using a pastry brush, coat the pitas with the remaining oil. Place on the baking sheets. Cover the pitas with the cream cheese and top with the zucchini mixture.
  4. Bake one sheet at a time for 10 minutes or until the pitas are slightly crispy and the zucchini is tender and starting to brown around the edges. Let cool for 10 minutes.
  5. Meanwhile, soak the shallot slices in a bowl of cold water. Drain.
  6. Top the pitas with the smoked salmon, shallots, dill and capers. Serve with lemon wedges.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.