The first time I saw salmon pizza on a menu I was in college. I have to admit I cringed when I first saw it but, hey I was in college. I was more sophisticated and worldly it was time to broaden my sense of taste, to be brave and adventurous, try new things…” I’ll have the salmon pizza!?!” I know crazy, right!

Well it was so delicious that when I graduted and left college behind I had to created my own version of the pizza to keep me from driving across the state to order it. My recipe uses smoked salmon, a creamy dill sauce, spinach, all covered in mozzarella and provolone cheese.

Save time on a busy weeknight by purchasing a pizza crust. I like Boboli, because it’s the perfect, not too thick- not too thin, base.

Make a cream sauce using 2 tablespoons melted butter, a tablespoon of flour for thickener, and 1/3 cup each of heavy cream, sour cream, and parmesan cheese. Whisk until thick and smooth.

Spread the sauce over your crust. Sprinkle some fresh chopped dill over the sauce. The amount of dill depends on your preferred taste. I’m more conservative. I like a nice strong hint of dill but, I don’t want the dill to overtake the dish. I use about 2 – 3 tablespoons.

Layer the smoked salmon and spinach leaves over the sauce.

Sprinkle with a combination of mozzarella and provolone cheeses. There are no specific amounts. Some like a little cheese, others like it gooey with extra cheese. No judgments here.

Bake in a preheated 450° oven for 15 to 18 minutes, or until cheese is melted to a light golden brown. Cut and enjoy! – Ella

Salmon Pizza

• Servings: 6 slices
• Difficulty: easy
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Ingredients

• 1 package premade pizza crust
• 2 tbsp. butter
• 1 tbsp. flour
• 1/3 cup heavy cream
• 1/3 cup sour cream
• 1/3 cup grated parmesan cheese
• Fresh Dill
• 4 oz. smoked salmon, sliced
• 3 oz. fresh spinach
• 3 – 6 oz. of Kraft Mozzarella & Provolone cheese, shredded

Directions

1. Preheat oven to 450°.
2. Lay the pizza crust on a baking sheet and set aside.
3. Make the cream sauce: Melt butter over medium heat. Remove from heat before blending in the flour. Return to heat whisking in the heavy cream, sour cream, and parmesan cheese. Heat and stir until thickened and smooth.
4. Spread the cream sauce over the crust.
5. Sprinkle 2 – 3 tablespoons of fresh dill over the sauce, or to your taste.
6. Next, layer the smoked salmon on top of sauce, followed by the spinach leaves.
7. Sprinkle the mozzarella & provolone cheese over the top.
8. Place in preheated oven and bake for 15-18 minutes or until bread is golden brown and cheese is melted.
9. Cut and serve.