Smoked Salmon Pizza
Take your bagel with cream cheese, lox and capers; replace the bagel with a crispy, chewy golden pizza crust. Add some lemon zest and olive oil.
- 1 Prepared Flatbread or Pizza Dough
- Olive Oil, plus more for garnish
- 8 oz. Cream Cheese, at room temperature
- 1/4 Red Onion, sliced thinly
- 4 oz. Smoked Salmon or Lox
- Lemon Zest
- Parsley, chopped fine for garnish
Preheat the oven to 450 degrees F with a pizza steel or stone.
Roll or spread out the dough on a lightly floured pizza peel and brush the whole dough with olive oil. Slide the dough onto the preheated steel or stone and bake for about 15 minutes.
Keep a watch on the dough, if any big bubbles develop, you can deflate them with a sharp knife. Pull the dough when it's golden on top and bottom. Then, shut off the oven; we will use the radiant heat to warm the cream cheese and take the raw edge off the onion.
Leave the baked dough on the peel and spread the softened cream cheese over the dough, leaving a border for the crust. Then top the cream cheese with the thin red onion slices.
Slide the cream cheese and onion-topped pizza back into the still-hot oven, on the stone or steel for about 5 minutes.
After its 5 minutes in the still-warm oven, pull the pizza and lay the smoked salmon slices evenly on top of the pizza. If you're using thinner lox, you can crumple the slices a little for added texture and nice presentation.
Garnish the Smoked Salmon Pizza with capers, lemon zest and finely chopped parsley. Finishing it off with a good drizzle of olive oil.