Looking for something in particular? Use the search bar at the top of your screen!
Looking for something in particular? Use the search bar at the top of your screen!
- 1 ball of Well Seasoned Gourmet to Go Frozen Pizza Dough (thawed and at room temperature)*
- 2–3 tbsp olive oil (for grilling)*
- ½ cup Well Seasoned Pimento Cheese Dip* (or cream cheese)
- 1 package SeaChange Seafoods Smoked Salmon* (flaked into bite-sized pieces)
- 1 cup fresh baby arugula
- 2 tbsp Nojo Yuzu Dressing*
- 1 tbsp capers* (drained)
*Available from Well Seasoned
1. Preheat your BBQ to high (450-500F)
2. Stretch or roll your dough thin into an oblong flatbread shape. Brush one side generously with olive oil.
3. In a small bowl, toss the fresh arugula with the Nojo Yuzu Dressing so it's lightly coated. Set aside.
4. Grill the Flatbread (No Toppings Yet!): Lay the dough directly onto the grill grates, oiled side down. Close the lid and cook for 2 minutes until the dough puffs up and has nice dark grill marks.
5. Brush the top with a little more olive oil, flip it over, and grill for another 1 to 2 minutes until the crust is fully cooked and crispy.
6. Remove the naked, grilled crust from the BBQ and place it on a cutting board.
7. While the crust is still warm, spread the Well Seasoned Pimento Cheese Dip evenly across the flatbread.
8. Scatter the flaked SeaChange Smoked Salmon and capers all over the cheese base.
9. Pile the yuzu-dressed arugula right on top.
