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. Slice tomatoes and dra
Prepare crust according to directions on pizza dough package.
Layer tomato slices evenly over top of dough. Sprinkle with parmesan cheese, arrange peppe
roncini 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