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The crispy thin crust of this pizza is a wonderful contrast to velvety soft smoked salmon. Similar to fresh, smoked salmon contains loads of omega-3 fatty acids. Studies show that loading up on marine-sourced omega-3s during pregnancy can reduce the incidence of depression symptoms as well as the risk of a preterm or low-birthweight baby. Salmon also provides hard-to-get vitamin D, which helps your baby build strong bones and teeth.
Related: Your Guide to Healthier Pizza (3 More Recipes)
½ pound pizza dough, pricked and oiled
½ cup (about 4 ounces) reduced-fat cream cheese
2 tablespoons fresh dill, chopped
1 teaspoon lemon zest
Juice of ½ lemon
1 garlic clove, minced
4 ounces smoked salmon, sliced
½ cup red onion, thinly sliced
½ cup Peppadew peppers, quartered (look for them in the deli section; if you can’t find them, roasted red peppers make a good substitute)
2 tablespoons capers (optional)
½ cup arugula
1. Bake pizza dough for 10 minutes. Remove from oven and let cool 5 minutes.
2. In a small bowl, stir together cream cheese, dill, lemon zest, lemon juice and garlic. Spread the cream cheese mixture over the dough to within an inch of the edge. Top with smoked salmon, red onion, Peppadew peppers and capers (if using). Bake pizza for an additional 5 minutes, or until crust is golden brown and crisp.
3. To prepare dough, preheat oven to 450º F. Coat a rimless baking sheet with 1 teaspoon oil or top with a sheet of parchment paper. Roll dough into 12-by-9-inch rectangle or 12-inch round no more than ¼ inch thick. Transfer to prepared sheet, prick crust all over with fork and brush dough with another 2 teaspoons of oil, concentrating on the edges.
4. Garnish pizza with arugula and slice into 8 pieces.
Per serving: (2 slices) 360 calories, 13 g fat (5 g saturated fat), 14 g protein, 47 g carbohydrates, 4 g fiber, 1,150 mg sodium, 52 mg calcium, 3.1 mg iron, 130 mcg folate