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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.