Food Friday: Salmon Pizza

I have a very special recipe to share today. Zach and I had an idea to make a salmon pizza last week and it turned out to be one of the best meals I’ve eaten all year – no joke. This pizza tastes so gourmet, rich, and delicate at the same time. If you like salmon and lox bagels, you’ll love this.

There are two ingredients that really make this pizza, great quality salmon cooked to perfection and an amazing cashew cream cheese I found on this site. I made half this cream cheese recipe, then added 1 large clove of roasted garlic plus ~½ cup of steamed cauliflower to the food processor with the "cheese." After that I just assembled the pizza with the following ingredients.

Salmon Cream Cheese Pizza

dairy free, oil free, makes 1 pizza

1 pkg whole wheat pizza dough from Trader Joe’s

1-2 Tablespoons fresh dill, chopped

¼ - ½ red onion, diced

½ tomato, cut into thin slices

½ lemon, cut into thin slices

1-2 Tablespoons capers

½ recipe cashew cream cheese + 1 clove roasted garlic + ½ cup steamed cauliflower

6 oz salmon, half-way cooked, then shredded with two forks

1 cup spinach, roughly chopped

1. Roll out dough and put in a lightly greased pizza pan. Spread cream cheese sauce onto dough.

2. Broil salmon about 4 minutes on each side, then shred with two forks.

3. Top pizza with dill, onions, tomato slices, salmon, lemon slices, capers, and spinach.

4. Cook at 425 degrees for 15 minutes. Remove lemon slices before eating.

 This is the dough I use from Trader Joe's for every pizza we make. So yummy and ready to go!

Here's the pizza after I loaded it with toppings.

Fresh out of the oven!

Even though this meal is incredibly delicious, the pizza is really rich and a bit too calorie dense to be in our normal meal rotation. If you’re interested in cutting down the calories I would suggest the follow changes:

1. Use half of the TJs dough and make a thin crust pizza. You can stretch this into two nights of pizza as long as you double the amount of the rest of the toppings. You may need to eat it with a fork and knife this way, but it will still taste great.

2. Use half the amount of the cashew cream cheese (1/4 of the recipe) and add in more steamed cauliflower to increase the amount of sauce.

That’s all I have for now, have a great weekend and I hope you enjoy this pizza as much as we did.