Smoked Salmon and Avocado Pizza

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  4 tbsp Cream Cheese, Fat-Free

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

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  1 tbsp Dill, Fresh
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  1 Garlic(3g)
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(55g)
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  0.5 cup Mozzarella Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  3.5 oz Salmon, Smoked, Hot-Smoked
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  1 Avocado(75g)
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  1 Arugula
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  1 tsp Lemon pepper seasoning blend

Instructions

1. 1Mince the fresh garlic finely. In a small bowl, combine the fat-free cream cheese, minced garlic, and fresh dill, stirring until smooth and well combined.
2. 2Heat a large skillet or cast-iron pizza pan over medium heat. Drizzle the olive oil across the surface and allow it to warm for 1–2 minutes until shimmering.
3. 3Slice the onion into thin rings. Add the onion rings to the skillet and cook for 4–5 minutes over medium heat, stirring occasionally, until they begin to soften and turn translucent.
4. 4Spread the cream cheese mixture evenly across the skillet as your pizza base. Sprinkle the part-skim mozzarella cheese over the cream cheese layer. Cook for 6–8 minutes over medium heat until the cheese melts and the bottom develops light browning, checking occasionally by lifting an edge with a spatula.
5. 5Remove the skillet from heat. Arrange the hot-smoked salmon slices across the top, then layer the sliced avocado evenly over the salmon.
6. 6Top with the fresh arugula and sprinkle the lemon pepper seasoning across the entire pizza.
7. 7Divide the pizza evenly into 6 airtight containers while still warm, ensuring each portion contains salmon, avocado, and arugula.
8. 8Store in the refrigerator for up to 3 days. Reheat individual portions in a 325°F oven for 5–7 minutes until warmed through before serving.