Smoked Salmon Pizza With Baby Kale Salad

Lox and cream cheese get a tasty makeover in the form of a pizza that uses convenient store-bought dough. Most pizza package directions mention that the dough should stand at room temperature for 30 minutes before rolling out – this helps prevent it from puffing up in the oven. Baby kale is sweeter and more tender than its mature counterpart and makes a fresh finishing touch.

By The Test Kitchen

Source: Canadian Living Magazine: September 2013

Prep time 15 minutes
Total time 25 minutes
Portion size 4 to 6 servings

Ingredients
350 g pizza dough
1 tbsp (15 mL) olive oil
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) cream cheese, softened
4 tsp (18 mL) lemon juice
1 tbsp (15 mL) milk
150 g sliced smoked salmon
1/4 cup (60 mL) thinly sliced red onions
2 tsp (10 mL) capers, drained, rinsed and chopped
2 tsp (10 mL) chopped fresh chives
1/2 tsp (2 mL) pink peppercorns, crushed

Baby Kale Salad:1 tsp (5 mL) olive oil
1 tsp (5 mL) lemon juice
Pinch each salt and pepper
2-1/2 cup (625 mL) lightly packed baby kale

Preparation
On lightly floured surface, roll out or press dough into 11-inch (28 cm) circle. Transfer to greased pizza pan; prick all over with fork. Spread oil over dough; sprinkle with pepper.

Bake on bottom rack of 500 F (260 C) oven until golden and crisp, about 12 minutes. Let cool.

Meanwhile, combine cream cheese,2 tsp of the lemon juice and the milk; spread over pizza. Top with salmon, onion, capers, chives, peppercorns and remaining lemon juice.

Baby Kale Salad: In bowl, whisk together oil, lemon juice, salt and pepper; add kale and toss. Serve on pizza.

Nutritional Information per each of 6 servings: about
cal 297 pro 11g total fat 15g sat. fat 5g
carb 31g dietary fibre 2g sugar 5g chol 28mg
sodium 579mg potassium 284mg 
%RDI:
calcium 12 iron 18 vit A 33 vit C 58
folate 29
http://www.canadianliving.com/food/smoked_salmon_pizza_with_baby_kale_salad.php