Smoked Salmon and Cream Cheese Pizza
The perfect option for a ‘ladies lunch’ or Saturday treat. Pre-bake the crusts and assemble when cold.
YOU WILL NEED
- olive oil
- 250 g cream cheese or creamed cottage cheese
- ¼ cup (60 ml) Ina Paarman's Blue Cheese Salad Dressing
- 200 g salmon trout ribbons
- 2 T (30 ml) caper berries
- 1 red onion, sliced paper thin
- ½ punnet rocket
- lemon wedges
Adjust the oven rack to the middle position. Preheat the oven to 200°C and preheat a large baking sheet.
Roll out a quarter of the pizza dough thinly into 4 plate size disks. Re-roll it on baking paper. Leave at room temperature until puffy. Prick the bases a few times with a fork. Brush dough with olive oil. Slide baking paper with dough on, onto the pre-heated pan.
Bake without a topping on, for ± 12-15 minutes. Leave to cool.
Mix together cream cheese and Blue Cheese Dressing.
Spread the cream cheese mixture over the cooled bases.
Top with salmon ribbons, caper-berries, red onion and rocket.
Drizzle with olive oil. Add a grating of black pepper and serve with lemon wedges on the side.
View our Basic Pizza Dough recipe.