Who doesn’t love pizza? My family could eat it every night of the week. Unfortunately, traditional American pizza, smothered in cheese and high-fat, processed meats, is something that should only be enjoyed occasionally.
Here’s a healthier take, using salmon and other flavorful toppings, that can be put together quickly and enjoyed any day of the week. For a lower calorie version, low-fat or nonfat cheeses and sour cream can be substituted and crust can be thinned to 1/4-inch.
1 cup cottage cheese
2 tablespoons sour cream
1 teaspoon oregano
3 cloves garlic
4-8 ounces gravlax or smoked or thinly sliced raw salmon
1/2 cup sliced zucchini
1/2 cup wilted spinach or basil leaves
1/3 cup sliced red onion
2 tablespoons mozzarella cheese
1 tablespoon parmesan cheese
Herbed Pizza Crust:
2/3 cup water
1 tablespoon olive oil
1 3/4 cup bread machine flour or whole wheat pastry flour
1 teaspoon sugar
2 tablespoons parmesan cheese
1 teaspoon onion flakes
1 teaspoon Italian seasoning
1 teaspoon active dry yeast
Place ingredients in bread machine in the order they are listed. Follow bread machine instructions with the dial set to “dough.”
If mixing by hand, dissolve yeast in warm water and let stand 10 minutes. Add all ingredients, stirring/kneading 3-5 minutes.. Let dough rise until doubled.
Prepare homemade or store-bought pizza crust or Boboli. Sprinkle pizza stone or pizza pan with corn meal. On a floured surface, roll dough to 1/2-inch, place on pan or stone and set aside.
In a food processor mix sauce ingredients until smooth. Spread evenly on pizza dough, leaving about a 1/2″ along the edges.
Place toppings evenly on pizza in one layer. Sprinkle with mozzarella and parmesan cheeses.
Bake in a preheated oven at 425º for 18-22 minutes (cut time in half if using Boboli) or until top of pizza is golden brown and crust is browned on the bottom. Time will vary with oven and pan type.