#BrunchWeek Shaved Asparagus, Herb Cream Cheese, and Smoked Salmon Pizza

Are you a fan of smoked salmon? Wait! Before you answer that, think about one thing. Do you like sushi? If you can knock back a Philadelphia Roll, then guess what? You like smoked salmon. And you like this pizza, which is basically a ton of cream cheese and smoked salmon, topped with fresh asparagus for crunch. I didn’t think I liked smoked salmon until I had this little revelation. Then it was like a lightbulb went on and I thought, “Duh!”

Out of the three recipes I made for #BrunchWeek, I think this is the showstopper, feed a crowd recipe. Look at how pretty it is (I mean if I do say so myself)…

Since Mother’s Day is rapidly approaching, that means the end of our major giveaway is also drawing near. I will run through all the prizes and put the giveaway entry down below once more for you guys. If you win something, you should really give it to your mom, because she most likely deserves it more than you ;).  Trust me, I am raising two toddlers right now. The fact that you’re a well-adjusted adult and your mom survived the toddler years basically makes her a saint.

Scroll down to enter!

Shaved Asparagus, Herb Cream Cheese, and Smoked Salmon Pizzas

Crispy pizza dough topped with herb cream cheese, lots of smoked salmon, capers, and shaved asparagus.
Prep Time 2 hours
Cook Time 12 minutes
Total Time 2 hours 12 minutes
Servings 3 Pizzas

Ingredients

  • 1 Batch Homemade Red Star Platinum Yeast Pizza Dough recipe cut into thirds to rise
  • 6 Ounces Cream Cheese room temperature
  • 1 Teaspoon Chopped Fresh Dill
  • 1 Tablespoon Chopped Fresh Chives
  • 1 Tablespoon Chopped Fresh Basil
  • Pinch of Sea Salt
  • Dash of Freshly Ground Black Pepper
  • 8 Ounces Smoked Salmon
  • 8 Pieces of Fresh Michigan Asparagus trimmed and shaved
  • 1/4 Cup Drained Capers
  • 1/2 Lemon sliced
  • Fresh Dill and chives for Garnish

Instructions

  1. Place a large pizza pan/stone or baking sheet in the oven. Preheat to 450 degrees f.
  2. Lightly dust a work surface with flour. Gently stretch and pull out each third of dough into a rough oval shape, about 12 inches long. Once the oven is preheated, carefully remove pan. Transfer the dough to the sheet making sure no pizza touches. Lightly brush each pizza with a bit of olive oil. Bake for 12 minutes until golden and bubbly.
  3. Let the pizza cool for 5 minutes before topping.
  4. Mix the cream cheese, basil, dill, chives in a small mixing bowl until combined. Spread a thick layer of cream cheese over each pizza.
  5. Use a vegetable peeler to shave the asparagus length-wise. Trim off the tops and add those to the pizza as well.
  6. Top each pizza with the smoked salmon, shaved asparagus, and capers. Garnish with more chives, dill, and freshly cracked black pepper. Serve with lemon wedges.
  7. NOTE: Pizza dough can be made and baked a few days in advance. Just bring to room temperature before topping.

Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

 

Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes “I Knead to be Loaved” apron, French rolling pin, Bench/Dough cutter, Oven mitt, Dough scraper, Bamboo spatula, Silicone spatula, Measuring spoons, Kitchen towel, 6 3-strips of Red Star Yeast, Red Star Yeast recipe book, Kansas Wheat Commission recipe book

For more than a century, home bakers have trusted the high quality and consistent performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.

Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, White Marble Pastry Board and Marble Rolling Pin, and Dixie Crystals red ruffle apron.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

Prize #3 Cabot Creamery Coop is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board

Cabot is a co-operative owned by 1,100 dairy farm families throughout New England & New York. In our farmers’ communities, they are often the ones to volunteer first. We honor their community spirit with our Reward Volunteers program. Learn more & start logging your volunteer hours today! www.RewardVolunteers.coop

Prize #4 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.

Prize #5 Michigan Asparagus is giving one winner an Asparagus Steamer Pot with $40 gift card to Williams Sonoma and a box of fresh Michigan Asparagus

Fresh asparagus is the taste of spring and Michigan is one of the largest domestic asparagus growers in the U.S. Michigan Asparagus is available mid-May through June and is the only hand snapped harvested asparagus which means more usable asparagus and less waste.

 

Prize #6 Rainier Fruit is giving one winner a set of 3 stoneware pie plates with $40 Williams-Sonoma gift card and a box of fresh Lady Alice apples.

If you love apples, pears, cherries and blueberries than Rainier Fruit is the fruit brand for year. Nestled in the shadow of Mount Rainier, we focus on growing fruits and living a lifestyle that is Wholesome to the Core and brings you the best of organic and conventional grown fruit including our proprietary Lady Alice apples and all your other favorites like Honeycrisp and more.

RAFFLECOPTER CODE:

a Rafflecopter giveaway

While you’re surfing the net, check out these amazing brunch recipes:

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Blackberry Mint Bellinis from Sweet Beginnings
Cardamom Rose Cocktail from Culinary Adventures with Camilla
Lemon & Blueberry Mocktail from Girl Abroad
Mango Pina Colada from The Spiffy Cookie
Sparkling Mojito Lime Rickies from A Kitchen Hoor’s Adventures

BrunchWeek Egg Dishes:
Cheesy Asparagus Bacon Quiche from The Nifty Foodie
Creamed Asparagus Omelet from Wholistic Woman
Eggs in Hell from kimchi MOM
Asparagus and Cheddar Frittata from My Catholic Kitchen
Spring Veggie Quiche from A Day in the Life on the Farm

BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Cream Cheese Danish from Amy’s Cooking Adventures
Apple Cinnamon Bread from It Bakes Me Happy
Gluten Free Apple Waffles from Gluten Free Crumbley
Banana Bread Buttermilk Pancakes from Love and Confections
Blackberry Cream Cheese Sweet Rolls from Pink Cake Plate
Brown Sugar Poptarts from Big Bear’s Wife
Creme Brulee French Toast from The Barbee Housewife
Cherry Almond Coffee Cake from The Chef Next Door
Cheddar Dinner Rolls from Family Around the Table
Cinnamon Apple Danish from Nik Snacks
Garlic and Herb Pull Apart Bread from Jane’s Adventures in Dinner
Lemon Poppy Seed Loaf Cake from Books n’ Cooks

Mocha Eclairs from The Redhead Baker

BrunchWeek Main Dishes:
Country Ham Biscuits with Peach Mustard from Palatable Pastime
Ham, Apple and Cheddar Melts from Cookaholic Wife
Ham, Egg, and Asparagus Breakfast Pizza Rants From My Crazy Kitchen
Shaved Asparagus, Herb Cream Cheese, and Smoked Salmon Pizza from Sarcastic Cooking
Yumbo Sliders from Cindy’s Recipes and Writings

BrunchWeek Fruits, Vegetables and Sides:
Rhubarb Crunch from Cooking with Carlee

Biscuit Bar with Flavored Sugars from Sew You Think You Can Cook
Low-Fat Apple Coffee Cake from Hardly A Goddess

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

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