Smoked Salmon Pizza with Herbed Ricotta & Roasted Tomatoes

• 1 thin pizza crust or rustic flatbread
• ½ cup ricotta cheese
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh chives (plus more for garnish)
• Salt and freshly ground black pepper, to taste
• ½ cup roasted cherry tomatoes (roast at 400°F with olive oil, salt, and pepper for 15–20 minutes)
• 4 oz. smoked wild Alaska salmon, flaked into bite-sized pieces
• 2 tablespoons capers
• ¼ small red onion, thinly sliced or pickled
• ½ cup artichoke hearts (optional), quartered
• Olive oil, for drizzling
• Fresh dill and chives, for garnish

1. Prepare the Herbed Ricotta: In a small bowl, mix the ricotta, dill, chives, salt, and pepper until smooth.
2. Assemble the Pizza: Preheat oven to 400°F. Spread the herbed ricotta over the pizza crust. Top with roasted cherry tomatoes, red onion, and artichoke hearts (if using).
3. Bake: Bake the pizza for 8–10 minutes, or until the crust is golden and crisp and the toppings are warmed through.
4. Add the Smoked Salmon & Finish: Remove from the oven and gently scatter the flaked smoked salmon over the pizza. Sprinkle with capers, fresh dill, and chives. Drizzle with a touch of olive oil.
5. Serve: Slice and serve immediately—best enjoyed warm or at room temperature.

Optional Add-Ins & Toppings:

Customize your smoked salmon pizza with boutique-style extras for added flavor and texture. Try:

• Shaved fennel for a crisp, aromatic bite
• Crumbled goat cheese or feta for tangy contrast
• Toasted pine nuts or crushed pistachios for a nutty crunch
• Arugula or baby spinach added after baking for a fresh pop
• A drizzle of balsamic glaze for a touch of sweetness

Experiment with combinations that inspire you, and make it your own!