Smoked Salmon Pizza
The roster of toppings goes upscale with this variation. Light mayonnaise, cream cheese and sour cream keep the fat count down.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per slice: about | - |
| cal | 146 |
| pro | 6 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 20 g |
| fibre | 1 g |
| chol | 11 mg |
| sodium | 312 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 8% |
| vit A | 3% |
| folate | 10% |
-
1 12-inch (30 cm) unbaked pizza base
1 tbsp (15 mL) light mayonnaise
Half small red onion, thinly sliced
1/3 cup (75 mL) light_cream_cheese
1 tbsp (15 mL) light sour cream
1 tbsp (15 mL) chopped fresh dill
8 slices smoked salmon (4 oz/125 g)
8 fresh dill sprigs
Preparation:
Place pizza base on 12-inch (30 cm) round pizza pan; spread with mayonnaise. Sprinkle with onion. Bake in bottom third of 500°F (260°C) oven for about 8 minutes or until crust is golden and slightly puffed.
Meanwhile, mash cream cheese with sour cream; mix in dill. Drop by tablespoonfuls (15 mL) onto pizza; let stand for 30 seconds before spreading evenly over base. Cut into 8 slices. Fold salmon slice over each wedge; garnish with dill sprig.
Source
© CanadianLiving.com
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