It's been awhile since I've shared a recipe, but this weekend I experiment with pizza and made a delicious high protein white pizza with salmon, so today I am going to share it with you.
I'm now deep into my third trimester, so eating protein and getting lots of omega 3 fats is more important than ever. I know I have not been eating enough salmon recently, so I was happy to discover some great sales this weekend on wild caught Alaskan Sockeye salmon and I stocked up. We should have plenty to get me through the next 6-8 weeks of #2 in utero (curious as to why I think I need protein, omega 3's and salmon during this time? Check out this blog).
Back to the recipe. Here's what you'll need:
Pizza Crust, precooked
4 oz Salmon
2 Tablespoons Olive Oil
1/2 Cup Cottage Cheese
1/8 Cup Sour Cream
1/2 Cup Cherry or Grape Tomatoes
1 Bunch of Spinach
1/2-1 Cup of a Hard or Sharp Cheese (I used a pecorino romano/formaggio blend)

I'm now deep into my third trimester, so eating protein and getting lots of omega 3 fats is more important than ever. I know I have not been eating enough salmon recently, so I was happy to discover some great sales this weekend on wild caught Alaskan Sockeye salmon and I stocked up. We should have plenty to get me through the next 6-8 weeks of #2 in utero (curious as to why I think I need protein, omega 3's and salmon during this time? Check out this blog).
Back to the recipe. Here's what you'll need:
Pizza Crust, precooked
4 oz Salmon
2 Tablespoons Olive Oil
1/2 Cup Cottage Cheese
1/8 Cup Sour Cream
1/2 Cup Cherry or Grape Tomatoes
1 Bunch of Spinach
1/2-1 Cup of a Hard or Sharp Cheese (I used a pecorino romano/formaggio blend)
Dill to taste
Salt and Pepper to taste
1 Lime
Here's what you do:
1.) Cook the Salmon
I used one 4 oz salmon filet. Sprinkle with salt, pepper and dill to taste. Heat one tablespoon of olive oil in a saute pan and cook the salmon for four minutes on each side. Remove from pan, sprinkle with lime juice, and allow it to cool.
2.) Prepare the Sauce
In a food processor, puree the cottage cheese, sour cream, and some more dill. We love dill at our house, so we used alot, but you can use as much or as little as you want. I used cottage cheese to add more protein to the pizza to help me reach my protein quota for the day. I was quite pleased with the results!
3.) Saute the Veggies
Slice tomatoes in half and tear spinach into a manageable eating size, if needed. Our spinach came from a local farm, so it was really large and needed tearing, but if you buy spinach from a grocery store you can probably saute it without needing to tear it, since it will probably be smaller sized leaves. Heat one tablespoon of olive oil in a saute pan and throw in tomatoes for two minutes. After two minutes, add spinach and some lemon juice and cook the mixture until the Spinach wilts.
4.) Take cute pictures of the little cooks
This part is not required to make a yummy pizza, but it's entertaining to do! Lucy was busy trying to slice a lime with her cloth play knife from Ikea. For obvious reasons she was not very successful, but watching her attempt it was great fun.
5.) Create Sauce
Remove veggies from heat and stir in the cottage cheese sauce mixture. I did take a picture of this, but it was very unflattering, so I'm not posting it! It shouldn't be too hard to figure out this step without a picture, though. Pour the whole mixture onto a prebaked pizza crust.
6.) Finish Off Pizza Toppings
Flake the salmon or cut it into bite-sized pieces and sprinkle on top of the sauce/veggie mixture. Top that with plenty of cheese. I recommend something sharp and hard. I used sheep's cheese, which was a mixture of pecorino romano and formaggio.
7.) Bake the pizza
Put the pizza in an over pre-heated to 425, and bake for 20 minutes or until the cheese on top begins to brown.
8.) Eat the Pizza!
After the pizza has ideally cooled for 10 minutes (although I never do this because I'm too impatient!), slice it and plate it. I made this into a deep dish pizza, since my pizza dough was limited because I let Lucy have part of it to make her own mini pizzas, but you can also make this pizza on a round pizza stone with a thinner crust. If you use a deep crust the way I did, you will probably want to use a fork to eat it. I use a fork every time I eat pizza, but Kip doesn't; however, with this pizza he did and found it much more enjoyable and much less messy to use a utensil to eat it.

