Well, it is summer break again and we are all taking a vacation from what we call “work life!” I love teaching and find joy in my work and sticking to my daily routines, but summer always brings with it time. Time to think and reflect, time to read and create, time to try new activities and travel, and of course, time to wander food markets and create in the kitchen! Time is not something we busy teachers often have during the school year. In April, my good friend Lor visited from Portland. After a sunny, Saturday bicycle ride out to Karlstejn Castle, we were hungry and craving protein but wanted something light and tasty. I suggested using my favorite pizza crust recipe to make a flat bread. We used a lemon olive olive oil and pesto base, topped it with asparagus, salmon pieces, and parmesan cheese. It hit the spot! I have enjoyed this recipe since it’s original creation in April. However, I find that I now have the time to share it with you all… and just in time for summer!
Salmon and Asparagus Flat Bread
topping ingredients: 1-2 pieces of salmon (baked and slightly cooled), 5-8 stalks of asparagus (cut, steamed or roasted and slightly cooled), 1/2 cup grated parmesan cheese, 1-2 tablespoons pesto mixed with 1-2 teaspoons olive oil
pizza dough: 1 & 1/4 cup spelt flour (or whole wheat) + 1/4 cup white flour, 1/2 teaspoon salt, 1 tablespoon dry-active yeast, 3/4 cup hot water
prepare salmon and asparagus – I usually wrap the salmon in tin foil and bake in the oven for 20 minutes. On/in the same roasting pan, I place the chopped asparagus and roast for the same amount of time as the salmon. Take out of the oven and cool for about 5-8 minutes.
prepare flat bread base: While the salmon and asparagus are baking I make the pizza crust. Roll it out to you desired shape and thickness. Spread the pesto base on the crust and let sit for 10 minutes to rise slightly.
build your flat bread: When the salmon and asparagus have cooled enough to touch, sprinkle half of the parmesan over the pesto base, fill with the salmon and asparagus and sprinkle the remainder of the cheese.
Bake for 10-12 minutes. Remove from oven and let cool for five minutes. Cut into squares or pizza slices and enjoy warm!
Note: For the months of July and August, the writers at The Prague Basket will be posting once a week on Sundays… enjoy your sweet, sunny summer and no matter where in the world you are look for us on Sundays! – TPB