Cream Cheese Pizza with Salmon
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 cup cream cheese, grainy
- 1 egg (s)
- 4 tablespoon, heaped flour
- 150 g salmon
- 1 can tomato paste
- 4 cherry tomato (s)
- salt and pepper
- Herbs, Italian
- Emmentaler, for sprinkling
Print Recipe
Pin Recipe Instructions
- Put the grainy cream cheese in a bowl, beat in the egg and whisk with a spoon. Add the flour, spoon by spoon, until a slightly firmer and creamy mixture is formed. Season with salt, pepper and Italian herbs.
- Heat the oven to 200 degrees, cover a baking sheet with baking paper.
- Spread the mixture on the baking sheet with a spoon and press down a little. Try to spread it as thinly as possible so that the bottom is nice and crispy. Be careful, however, if applied too thinly, holes will appear and become unstable. Bake for about 10 minutes until the base is a little firm.
- Now the base can be spread thinly with the tomato paste, seasoned again if necessary and covered with the sliced tomatoes and salmon pieces. Pour the cheese on top and then put it in the oven again for 10-15 minutes.
- The pizza is ready when it`s crispy and lightly browned. Depending on your preference, it can be left in there a little longer. Of course, it will always remain a bit softer than a normal pizza dough. That`s why it`s best to eat it with a knife and fork!
- The pizza tastes super delicious and can, in principle, be topped with all possible alternatives. It is low in carbohydrates and is therefore the perfect meal for the sports and nutrition conscious!
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