Cream Cheese Pizza

Oct 2, 2021 | 2 comments

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Cream Cheese Pizza

With a little adjusting, I have made enough calories available to have an 8th day on Meal Plan 2 – which brings the cost down even further! Very pleased with that.

How do I make Cream Cheese Pizza

Mix the flour and yeast, salt and sugar, with enough water to make a loose dough.

Cover with a plate and leave to rise. This can be done overnight or left all day. Or it will take about an hour. The flavour will develop the longer you can leave it, you even leave it, covered, in the fridge for 2 or 3 days.

About an hour before you want to eat, knock the dough back by scooping it out onto the work top. Divide into 2 pieces. Shape each piece into a pizza shape, which will be about the size of a small dinner plate.

Leave to rise again for half an hour, uncovered.

Now top your pizza.

  • What I did was to spread the tomato puree on the base.
  • Sprinkle over the sliced onions and garlic.
  • Sprinkle over the peas.
  • Distribute the olives
  • Dot over the cream cheese
  • Drizzle a little oil over the whole lot

Then bake at Gas 7 / 425F / 220C / 200C fan for 30 minutes, or until the crust edges are golden and serve immediately.

What is a cream cheese pizza like?

Cream cheese is one of my favourite ingredients. I find it so versatile, using it in all kinds of things. And I love the taste of it on this pizza, creamy and smooth.

Cream cheese does not melt when cooked in this way, so dot it where you want it, it won’t spread out

I think the balance of flavours is great, the strength of the tomato puree, the crunch of the roasted onion slices, the creaminess of the cream cheese and the strong saltiness of the olives.

What changes can I make to this pizza?

  • Leave off the tomato puree for a white pizza.
  • Or omit the black olives if making for people who don’t like them.
  • Replace the olives with a few shreds of chicken or beef
  • Replace the peas with sweetcorn
  • Add a few mushrooms, best to cook them through first to get rid of the water.
  • Try mixing the tomato puree and cream cheese together before spreading on the base

 

Want some more pizza ideas?

BBQ Pizza

Rubber Chicken (1) Pizza & Salad 46p

Pizza, 32cm, chorizo and roasted vegetable, 53p. If it serves 2, 26p each

 

 

 

 

 

 

cream cheese pizza on a blue speckled plate

Cream Cheese Pizza

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Prep Time: 10 mins
Cook Time: 25 mins
Rising: 1 hr
Total Time: 1 hr 35 mins
Cuisine:
Italian
Vegetarian by Philipp Petzka from the Noun Project
Vegetarian
Servings: 2 pizzas
Calories: 722kcal
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Ingredients

Pizza Base

  • 200 g flour
  • 1 tsp yeast
  • ½ tsp sugar
  • ½ tsp salt
  • water

Toppings

  • 100 g tomato purée
  • 100 g onion peeled and sliced
  • 1 clove garlic crushed
  • 50 g peas
  • 100 g cream cheese
  • 50 g black olives pitted
  • 15 ml oil

Instructions

Pizza Base

  • Mix the flour and yeast, salt and sugar, with enough water to make a loose dough.
  • Cover with a plate and leave to rise. This can be done overnight or left all day. Or it will take about an hour. The flavour will develop the longer you can leave it, you even leave it, covered, in the fridge for 2 or 3 days.
  • About an hour before you want to eat, knock the dough back by scooping it out onto the work top. Divide into 2 pieces. Shape each piece into a pizza shape, which will be about the size of a small dinner plate.
  • Leave to rise again for half an hour, uncovered.

Topping

  • Spread the tomato puree on the base.
  • Sprinkle over the sliced onions and garlic.
  • Sprinkle over the peas.
  • Distribute the olives
  • Dot over the cream cheese
  • Drizzle a little oil over the whole lot
  • Bake at Gas 7 / 425F / 220C / 200C fan for 30 minutes, or until the crust edges are golden and serve immediately.

Notes

  • Leave off the tomato puree for a white pizza.
  • Or omit the black olives if making for people who don't like them.
  • Replace the olives with a few shreds of chicken or beef
  • Replace the peas with sweetcorn
  • Add a few mushrooms, best to cook them through first to get rid of the water.
  • Try mixing the tomato puree and cream cheese together before spreading on the base
 

Nutrition

Nutrition Facts
Cream Cheese Pizza
Amount per Serving
Calories
722
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
12
g
Cholesterol
 
55
mg
18
%
Sodium
 
1153
mg
50
%
Potassium
 
603
mg
17
%
Carbohydrates
 
96
g
32
%
Fiber
 
8
g
33
%
Sugar
 
9
g
10
%
Protein
 
19
g
38
%
Vitamin A
 
1217
IU
24
%
Vitamin C
 
19
mg
23
%
Calcium
 
109
mg
11
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThriftyLesley or tag #ThriftyLesley !

2 Comments

2 Comments

  1. Thrifty Lesley

    Yes, you can freeze uncooked pizza dough. I would shape it, then wrap and freeze before the second rise
    When you want use it, allow to return to room temperature and continue the prove

  2. Sue Gardner

    Looks amazing, Lesley. Just a quick question, is it possible to freeze the uncooked left-over dough?

    Thanks, Sue

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