The Stone Barn's The Alaskan
- Makes: 12 servings
- Yield: Three 13-inch pizzas
- Prep 35 mins
- Cool 5 mins
- Bake 20 mins
cream cheese, softened
The Stone Barn's Pizza Dough (see Recipe Center) or desired pizza crust
snipped fresh dill or 1-1/2 teaspoons dried dillweed
thinly sliced smoked salmon (lox-style), cut into 1/2-inch strips
chopped Vidalia onion or other sweet onion
- In a small bowl, combine cream cheese and the water, whisking until mixture is smooth and spreadable. Set aside.
- For each pizza, spread top of dough evenly with one-third of cream cheese mixture, spreading to the edges of the crust. Sprinkle each with one-third of the dill. Top with one-third of the capers, salmon and onion.
- Bake in a 450 degree F oven for 20 to 25 minutes or until toppings are heated through and crust bottom is crisp and brown. (Or grill as directed in Pizza on the grill in Whole Wheat Pizza Dough recipe.) Remove from oven. Cool in pans on a wire rack for 5 minutes. Cut into wedges to serve. Makes three 13-inch pizzas (twelve 2-wedge servings).
(The Stone Barn's The Alaskan)Servings Per Recipe 12, chol. (mg) 25, Niacin (mg) 4, sat. fat (g) 4, Thiamin (mg) 0, carb. (g) 29, Riboflavin (mg) 0, Fat, total (g) 9, Cobalamin (Vit. B12) (µg) 1, Polyunsaturated fat (g) 1, calcium (mg) 30, fiber (g) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 77, Monounsaturated fat (g) 3, cal. (kcal) 233, vit. A (IU) 243, pro. (g) 9, vit. C (mg) 1, sugar (g) 1, sodium (mg) 942, iron (mg) 2, Potassium (mg) 122, Trans fatty acid (g) 0