Ingredients:
- 60 g Greek feta
- 1 tablespoon sour cream
- 1 zucchini
- 60 g smoked salmon
- 1/2 lemon
Instructions:
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.
