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Recipe Summary

prep:
35 mins
cool:
5 mins
bake:
20 mins
total:
1 hr
Servings:
12
Yield:
Three 13-inch pizzas
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine cream cheese and the water, whisking until mixture is smooth and spreadable. Set aside.

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  • 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).

Nutrition Facts

233 calories; fat 9g; cholesterol 25mg; saturated fat 4g; carbohydrates 29g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 1g; protein 9g; vitamin a 243IU; vitamin c 1.2mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 3.6mg; vitamin b6 0.1mg; folate 76.6mcg; vitamin b12 0.7mcg; sodium 942mg; potassium 122mg; calcium 30.3mg; iron 2mg.
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