Recipes •

Pinsa zucchini, smoked salmon


  • 60 g Greek feta
  • 1 tablespoon sour cream
  • 1 zucchini
  • 60 g smoked salmon
  • 1/2 lemon


Slice zucchini, season with olive oil, and pre-cook on buttered parchment paper in the oven.

Mix feta with a bit of cream to form a liquid cream, season with salt and pepper, and add the juice of half a lemon. Spread 3/4 of the feta cream on the pinsa. Bake at 240°C for 4 minutes. Arrange zucchini slices and salmon as shown in the photo and spread the remaining feta cream in between.

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