Salmon and Cream Cheese Pizza
"Here is another nummy sounding recipe from 24 hour fitness. Hope you enjoy it!"
photo by FLKeysJen
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
-
Thin Crust
- 1 packet active dry yeast
- 1⁄4 teaspoon sugar
- 3⁄4 cup warm water
- 1 3⁄4 cups all-purpose flour
- 1⁄2 teaspoon salt
-
Topping
- 8 ounces smoked salmon (can use canned)
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 3 ounces fat free cream cheese, cut into small chunks
- 1⁄3 cup thinly sliced red onion
- 2 cups shredded fat free mozzarella cheese
- 2 tablespoons fresh dill, chopped
- 1 tablespoon capers, drained
directions
-
Crust:
- Stir yeast and sugar into water and set aside for 8 minutes.
- Mix flour and salt in a large bowl and add the yeast mixture.
- Mix until dough begins pulling away from sides of bowl and forms a ball.
- Turn dough onto a lightly floured surface and knead for 2 minutes.
- You can add small amounts of flour to the dough and/or surface if dough is too sticky.
- Roll dough into a 12" circle using a floured rolling pin.
- Spray a nonstick pizza pan or baking sheet with nonstick spray.
- Place dough on pan and pinch the edges to form a shallow lip.
-
Toppings:
- Combine olive oil and garlic and brush evenly over edges of the pizza dough.
- Place salmon and cream cheese over pizza and top with red onion, mozzarella cheese, dill and capers.
- Bake for 12-15 minutes or until edges are browned and slightly crisp.
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Reviews
-
Very easy and good. Also cooked for 10 minutes, @ temp.450. -
Terrific! I only needed about 3 ounces salmon to generously cover the pizza but used extra capers. There was no temperature listed so I baked mine for 10 minutes at 450 degrees, and added the salmon and a squeeze of lemon juice on at the end, after baking. Made for the Think Pink Tag Game In Honor of Breast Cancer Awareness
RECIPE SUBMITTED BY
GinaS
Portland, Oregon
After many many years of having a houseful of kids, I'm now cooking for one (sometimes 2 when my teen finds his way home). It's actually quite a challenge and it's a good thing I like leftovers!
