This is the most refreshing pizza ever. Healthy smoked salmon and vegetables with a secret kind of cheese
- 16 ounces fresh pizza dough find in the bakery section of the grocery
- 8 ounces mascarpone cheese
- 8 ounces smoked salmon typically 2 packages
- 1/2 medium red onion sliced
- 1/2 large English cucumber sliced thin
- 2 medium tomatoes sliced
- 1 Tablespoon capers
- 1 handful arugula
- 1 medium lemon juiced
- 1/4 cup extra virgin olive oil
- 1/8 teaspoon black pepper
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Preheat oven to 400 degrees.
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Roll room temperature pizza dough into four individual 6-8” rounds or into two large 12” pizzas. Poke dough with a fork all over and brush with a teaspoon of olive oil. Bake for 12 minutes or until golden brown.
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Remove from oven and let cool slightly (so that the mascarpone cheese doesn’t melt) or cool completely.
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Spread with mascarpone cheese and then top with tomatoes, red onion, smoked salmon, sliced cucumbers and capers. In that order. Slice and serve.
If you are a cheese lover you may want to buy an extra tub of mascarpone cheese
Storage: Don't leave out at room temperature any longer than 3 hours. Keep refrigerated.
Once the smoked salmon is opened it will keep for up to 5 days in the refrigerator.
If you choose not to use the arugula, then top with some fresh dill.
Make Ahead Notes: The dough can be baked several hours before serving.
Serve at room temperature or with warm pizza crust and room temperature toppings.