INGREDIENTS
1
can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 can (11 oz) Pillsbury® refrigerated thin pizza crust
2
tablespoons butter or margarine
1/4
cup sliced green onions (4 medium)
1/4
cup chopped red bell pepper
1
package (4.5 oz) smoked salmon, flaked
1/2
cup reduced-fat chives-and-onion cream cheese (from 8-oz container)
DIRECTIONS
1
If using classic crust: Heat oven to 425°F. Spray or grease 12-inch pizza pan or 13x9-inch pan. Unroll dough in pan. Starting at center, press out dough to edge of pan. If using thin crust: Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet. Starting at center, press dough into 15x10-inch rectangle.
2
In 10-inch skillet, melt butter over medium heat. Cook and stir onions and bell pepper in butter 2 to 3 minutes or until tender.
3
In medium bowl, beat eggs, milk and pepper. Add egg mixture to onions and bell pepper. Cook 4 to 5 minutes, stirring occasionally, until thoroughly cooked but still moist. Fold in salmon. Remove from heat. Spread cream cheese evenly over dough. Spoon cooked egg mixture over cream cheese.
4
Bake classic crust 12 to 16 minutes, thin crust 9 to 14 minutes, or until toppings are hot and crust is deep golden brown. If desired, garnish with additional green onions. Cut into 8 servings.
High Altitude (3500-6500 ft)
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