Thin Crust:

1 packet active dry yeast
1/4 teaspoon sugar
3/4 cup warm water
1 3/4 cups all-purpose flour
1/2 teaspoon salt

8 ounces smoked salmon (can use canned)
1 tablespoon olive oil
1 clove garlic, minced
3 ounces fat-free cream cheese, cut into small chunks
1/3 cup thinly sliced red onion
2 cups fat-free shredded mozzarella cheese
2 tablespoons fresh dill, chopped
1 tablespoon capers, drained

Stir yeast and sugar into water and set aside for 8 minutes. Mix flour and salt in a large bowl and add the yeast mixture. Mix until dough begins pulling away from sides of bowl and forms a ball. Turn dough onto a lightly floured surface and knead for 2 minutes. You can add small amounts of flour to the dough and/or surface if dough is too sticky. Roll dough into a 12" circle using a floured rolling pin. Spray a nonstick pizza pan or baking sheet with nonstick spray. Place dough on pan and pinch the edges to form a shallow lip.

Combine olive oil and garlic and brush evenly over edges of the pizza dough. Place salmon and cream cheese over pizza and top with red onion, mozzarella cheese, dill and capers. Bake for 12-15 minutes or until edges are browned and slightly crisp.

Makes 6 servings
Serving Size: 2 slices

Nutrients per serving: Exchanges per serving:*
Calories: 274 Starch/Bread 2
Total fat: 5 grams (15% of calories) Lean Meat 3
Saturated fat: 1 gram Vegetable 0
Cholesterol: 17 mg Fruit 0
Sodium: 864 mg Non-fat Milk 0
Carbohydrate: 32 grams (47% of calories) Fat 1/2
Protein: 25 grams (38% of calories) Other Carbohydrate 0
Dietary fiber: 2 grams