Ingredients:
1 packet active dry yeast
1/4 teaspoon sugar
3/4 cup warm water
1 3/4 cups all-purpose flour
1/2 teaspoon salt
8 ounces smoked salmon (can use canned)
1 tablespoon olive oil
1 clove garlic, minced
3 ounces fat free cream cheese, cut into small chunks
1/3 cup thinly sliced red onions
2 cups shredded fat free mozzarella cheese
2 tablespoons fresh dill, chopped
1 tablespoon capers, drained
Directions:
Crust:
Stir the yeast and sugar into the warm water and let sit for 8 minutes until foamy.
In a large bowl, combine the flour and salt, then add the yeast mixture.
Mix until the dough pulls away from the sides of the bowl and forms a ball.
Turn the dough onto a lightly floured surface and knead for about 2 minutes; add small amounts of flour if the dough is too sticky.
Roll the dough into a 12″ circle with a floured rolling pin.
Lightly spray a nonstick pizza pan or baking sheet and transfer the dough to the pan, pinching the edges to form a shallow lip.
Toppings:
Mix the olive oil and minced garlic and brush the mixture evenly over the dough, focusing on the edge.
Scatter the smoked salmon and small chunks of cream cheese across the pizza, then add the thinly sliced red onion.
Top with shredded fat-free mozzarella, chopped fresh dill, and drained capers.
Bake in a preheated oven at 425°F (220°C) for 12–15 minutes, or until the crust is golden and slightly crisp at the edges.
Remove from the oven and let rest for a couple of minutes before slicing and serving.
Servings: 6
Preparation time: 15 min.
Total time: 30 min.