Cream Cheese Pizza

Oct 2, 2021 | 2 comments

Archives

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

No ratings yet
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
Author: Thrifty Lesley
Click on the check box to cross off Equipment, Ingredients or Recipe Steps completed.
If you click and buy anything, I may get a small commission on the purchase. It won't cost you anything extra. Some are just things that I like and/or use myself rather than necessarily best value 🙂
If you enjoyed this recipe, would you please consider leaving a review? It would really help

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 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 12g
Cholesterol 55mg18%
Sodium 1153mg50%
Potassium 603mg17%
Carbohydrates 96g32%
Fiber 8g33%
Sugar 9g10%
Protein 19g38%
Vitamin A 1217IU24%
Vitamin C 19mg23%
Calcium 109mg11%
Iron 6mg33%
* 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

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Thrifty Lesley has an associated Facebook Group. Do come over and say hello if you haven’t already joined. I’d love to see you!

I’m a perpetual dieter, and to help with that endeavour, there is now also a Thrifty Lesley dieting group, a lovely, growing community.