Though I can’t give an “all thumbs up” to this smoked salmon pizza, it’s only because my guys prefer more traditional pizzas like pepperoni and pineapple-ham. According to Senior, my offering was “too Olive Garden.” But I, for one, am a fan of those lovely restaurants–and was pleasantly surprised by the smoked salmon (not a big seafood fan). So if you enjoy pizza on the un-traditional (AKA exceptional side), this one could be for you.

Smoked Salmon-Red Onion-Cream Cheese Pizza2

PIZZA DOUGH (or you can buy pre-made):

1 cup warm water

1-1/2 tsp yeast

2-3/4 cups all-purpose flour

1 tsp sea salt

1 tsp oregano

3 tbsp olive oil + 2 tsp olive oil (divided)


1 tbsp olive oil

1/4 large red onion, sliced thin

1-8 oz pkg reduced-fat cream cheese at room temperature

1-1/2 tbsp prepared horseradish

1/4 large red onion, minced

1/2 tsp sea salt

1/4 tsp ground black pepper

1 cup julienned baby spinach

5 oz smoked salmon, broken into small pieces

1/2 cup 6-cheese Italian blend

1) PIZZA DOUGH: Add warm water and yeast to small bowl, stir gently, and let sit 10 minutes

2) To large bowl, add flour, salt, oregano and 3 tbsp olive oil (reserving 2 tsp); stir to combine; pour in water-yeast mixture and stir well to combine; turn dough into lightly oiled bowl, cover, and let rise 1 hour

3) Preheat oven to 450 degrees

4) PIZZA: To large skillet over medium-high heat, add 1 tbsp olive oil and sliced red onion; stirring often, cook 7-8 minutes until onions soften; remove from heat and set aside

5) In medium-sized bowl, mix cream cheese, horseradish, minced red onion, salt, and black pepper; set aside

6) Lightly oil large pizza pan with 1 tsp reserved olive oil (reserving 1 tsp); on floured surface, roll out dough to fit large pizza pan; transfer dough to pan; brush dough with remaining 1 tsp olive oil; bake in oven 8 minutes until lightly golden; remove from oven (do not turn off)

7) Spread cream cheese mixture over pizza crust and scatter with: spinach, red onions, salmon, and 6-cheese Italian blend; bake in oven 4-5 minutes until cheese melts; serve

Servings: 4

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