Lox and cream cheese get a tasty makeover in the form of a pizza that uses convenient store-bought dough. Most pizza package directions mention that the dough should stand at room temperature for 30 minutes before rolling out – this helps prevent it from puffing up in the oven. Baby kale is sweeter and more tender than its mature counterpart and makes a fresh finishing touch.
- Portion size 6 servings
- Credits : Canadian Living Magazine: September 2013
- 350 g pizza dough
- 1 tablespoon olive oil
- 1/4 teaspoon pepper
- 1/2 cup cream cheese softened
- 4 teaspoons lemon juice
- 1 tablespoon milk
- 150 g sliced smoked salmon
- 1/4 cup thinly sliced red onion
- 2 teaspoons capers drained, rinsed and chopped
- 2 teaspoons chopped fresh chives
- 1/2 teaspoon pink peppercorns crushed
Baby Kale Salad:
- 1 teaspoon olive oil
- 1 teaspoon lemon juice
- pinch each salt and pepper
- 2 1/2 cups lightly packed baby kale
On lightly floured surface, roll out or press dough into 11-inch (28 cm) circle. Transfer to greased pizza pan; prick all over with fork. Spread oil over dough; sprinkle with pepper.
Bake on bottom rack of 500 F (260 C) oven until golden and crisp, about 12 minutes. Let cool.
Meanwhile, combine cream cheese,2 tsp of the lemon juice and the milk; spread over pizza. Top with salmon, onion, capers, chives, peppercorns and remaining lemon juice.
Baby Kale Salad: In bowl, whisk together oil, lemon juice, salt and pepper; add kale and toss. Serve on pizza.
Nutritional facts per each of 6 servings: about
- Fibre 2 g
- Sodium 579 mg
- Sugars 5 g
- Calories 297.0
- Total fat 15 g
- Potassium 284 mg
- Cholesterol 28 mg
- Saturated fat 5 g
- Total carbohydrate 31 g
- Iron 18.0
- Folate 29.0
- Calcium 12.0
- Vitamin A 33.0
- Vitamin C 58.0