Remember when I made that Tuna Tartar Pizza a few weeks ago? Behind the scenes I have been MAJORLY obsessed with it. Can’t get enough. But one day when I wanted to make it, I couldn’t find great tuna- so I swapped it for salmon.
It was delicious, but then I felt like the salmon needed it’s own special pizza. You know, not just mooching off of the tuna tartar pizza. Then I saw this pizza, and those made me get even more obsessed. But my favorite way to enjoy lox is on a bagel- so I just went ahead and turned the pizza into a bagel. Is that weird? Or pretty great? I’m pretty sure that is pretty great.
Crispy pizza crust, light and fluffy whipped cream cheese, fresh herbs, juicy cherry tomatoes and lox topped with finely shaved red onion and capers. Ooooh yeahhh…
I sort of realized that this could also be a good breakfast pizza or brunch recipe if you wanted to do something different that would be easy and feed a bunch of people at once. Enjoy!!
To make this pizza this is what you do:
Preheat the oven to 425 degrees. Roll the dough out into a circle and rub with the olive oil- sprinkle with kosher salt. Bake the crust for 12-15 minutes until golden brown.
Let the crust cool for a few minutes. Then gently spread the cream cheese over the crust.
Sprinkle the herbs over the cream cheese. Add the cherry tomatoes.
Then add the lox and top with the red onion and capers.
Slice into wedges and Enjoy!
Recipe: Bagel n’ Lox Pizza
- -1 pizza crust (I used a Trader Joe’s pizza- make sure you bring it to room temp.)
- -2 tablespoons olive oil
- -Kosher Salt
- -8 ounces whipped cream cheese
- -2 tablespoons fresh chives, minced
- -1 tablespoon fresh dill, minced
- -5 cherry tomatoes thinly sliced
- -8 ounces lox
- -1 round slice of very thinly shaved red onions
- -1 tablespoon capers
- 1. Preheat the oven to 425 degrees. Roll the dough out into a circle and rub with the olive oil- sprinkle with kosher salt. Bake the crust for 12-15 minutes until golden brown.
- 2. Let the crust cool for a few minutes. Then gently spread the cream cheese over the crust.
- 3. Sprinkle the herbs over the cream cheese. Add the cherry tomatoes.
- 4. Then add the lox and top with the red onion and capers.
- 5. Slice into wedges and Enjoy!
Preparation time: 5 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 8
Leave a Comment
I love trying new pizzas. This is a fun one!
Heather I would gladly eat this entire pizza 🙂 It’s Fabulous!!
Thank you so much Jenny! I love to try new flavor combo’s on pizzas!
I’d totally serve this up at brunch. Thanks for the fun idea. =)
Aimee- it did not even occur to me until I was writing the post that this was perfect for brunch- DUH! I think I am going to pull this little trick out of the bag this spring when we have friends over!
This looks absolutely fabulous, a bit like a salad on a pizza 🙂
Thanks Gourmantine! Yes- delicious, and I actually thought about how I would like to add cucumbers and sprouts too!
Stooooop. I love this. And thank you for the linky love!
obviously Bev 🙂 Your gorgeous pizza put me over the edge!!
Heather, this is SUCH a creative recipe. We may be having pizza for Saturday morning breakfast!
pass me a piece-actually a few!
I’m literally getting on a plane and taking a cab straight for your house immediately. omg. obsessed
Smoked salmon is one of my favorites ~ this pizza looks wonderful and fun for brunch parties.
how genius is this?! i love that you made this breakfast treat into a full pizza!! how i would love to devour it 🙂
OMG! And I was going to go home today and make regular old pizza for dinner! My 16 yr. old has supposedly made the fresh dough this afternoon. Now I’m going to have to stop at the grocery store and pick up the ingredients to make this! I can’t stop thinking about how delicious it looks. I think I’m firmly in the “add cucumbers” camp on this, too.
Oh Good!!! Kelley- your son is a rock star for making the dough- and yes- go for the cukes!
So much easier than everyone making their own bagels at brunch! Great idea!
Oh I’m pretty sure this pizza is not only great, but out of this world amazing!
Any thought on boiling the dough to give it a little bit of bagel chewiness?
I have no idea Aaron! But that would be impressive!