Smoked Salmon Pepperoncini Pizza
12 to 15 minutes
1 4 ounce package H-E-B smoked salmon, cut into 1-inch squares
4 roma tomatoes, sliced thinly
1 cup shredded parmesan cheese
1/2 to 1 cup whole pickled pepperoncini, drained
1 cup shredded mozzarella cheese
1 10 ounce roll Pillsbury refrigerated pizza crust dough
Heat oven to 500 degrees.
Prepare pizza toppings. Separate salmon slices and cut into pieces. Sl
ice tomatoes and drain pepperoncini.
Prepare crust according to directions on pizza dough package.
Layer tomato slices evenly over top of dough. Sprinkle with parmesan c
heese, arrange pepperoncini and salmon and sprinkle with mozzarella.
Bake 12 to 15 minutes on a rectangular baking sheet in the upper third
of the oven. Check pizza at 12 minutes and remove when edges of crust
are golden, or continue to cook as need since ovens may vary
No Nutritional Information Available