This unique pizza is great for any meal. It’s a fun dish for breakfast or brunch, and it’s certainly welcome at lunch and dinner, too. To help keep portions (and calories, sodium, and sat fat) in check, think of pizza—and any other pizza, for that matter—as your entrée, not your meal. Plate it as you would any other main dish, with a heaping side of salad or vegetables.
Like many, many people, I have jumped on the “everything” bandwagon and won’t let go. I now keep a jar of everything seasoning in a place of pride—right by my salt crock and pepper mill—because I use it that often. You can buy everything seasoning (Trader Joe’s has a great version), or easily make your own. I love it with eggs cooked any way, sprinkled onto salads, loaded onto avocado toast, tossed in breading for fish or chicken, or showered over roasted vegetables.
One of my favorite ways to use it is to jazz up pizza crust. Simply brush a little oil onto the edge of the raw dough (to help it stick), sprinkle the seasoning on top, and gently pat it to make sure it adheres. It’s delicious with any pizza, but I am quite partial to this playful riff on the popular bagel combo.
12 ounces whole-wheat or multigrain pizza dough
1 1/2 tablespoons olive oil
2 teaspoons everything seasoning
1/2 cup part-skim ricotta cheese
4 ounces 1/3-less-fat cream cheese, softened
1/4 cup chopped fresh chives, plus more for garnish
3 ounces thinly sliced cold-smoked salmon
1 tablespoon coarsely chopped fresh dill
1 1/2 teaspoons grated lemon rind
Added sugars 0g
Calcium 12% DV
Potassium 3% DV
How to Make It
Let dough come to room temperature (about 30 minutes).
Meanwhile, place a pizza stone in oven, and heat oven to 500°F. (Leave stone in oven as it heats.)
Roll dough into a 12-inch circle. Brush outside edge of dough with oil. Sprinkle oiled part of dough with everything seasoning, and pat gently to adhere. Pierce rest of dough liberally with a fork. Carefully slide dough onto hot pizza stone. Bake at 500°F for 5 minutes.
Combine ricotta, cream cheese, and 1/4 cup chives, stirring until smooth; spread over parbaked crust. Bake until crust is golden brown, about 4 to 6 minutes. Remove from oven; top with salmon, dill, rind, and additional chives, if desired. Cut into 8 wedges before serving.
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