Italian · Dinner
Salmon and Cream Cheese Pizza
A thin-crust pizza topped with garlic-herb cream cheese, flaked hot-smoked salmon, red onion, capers and fresh dill, finished with lemon zest. The cream cheese melts into a tangy layer beneath the fish, echoing bagel-and-lox flavours in a baked, crisp-based format.
$6
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
612Calories
30.4gProtein
30.2gFat
58.1gCarbs
4.3gSugar
3.6gFiber
1510mgSodium
85mgChol
12gSat Fat
520mgPotassium
95mgCalcium
3.4mgIron
4.1mcgVitamin B12
5.8mgVitamin C
gluten-free-adaptable
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Preheat the oven to 475°F (245°C) with a pizza stone inside. Stretch the dough into a thin 10-inch round on a floured surface.
2
Build
Mince the garlic and stir into the cream cheese with 1 tsp olive oil. Spread evenly over the dough leaving a 1/2-inch border.
3
Bake
Slide onto the hot stone and bake at 475°F (245°C) for 8 to 9 minutes until the crust is puffed and deep golden at the edges.
4
Plate
Thinly slice the red onion. Scatter salmon, onion, capers and dill over the warm pizza. Grate lemon zest, season with salt and pepper, slice and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g hot-smoked salmon
- 11 oz311g pizza dough, room temperature
- 3.4 oz96g cream cheese
- 2 clove2 clove garlic
- 11 red onion
- 2 tsp2 tsp capers, drained
- 2 tbsp2 tbsp fresh dill
- 1/2 tsp1/2 tsp lemon zest
- 2 tsp2 tsp olive oil
- a pinch of salt
- a pinch of black pepper
