“Lox & Loaded” Pizza

At our local bagel shop, the “lox & loaded” is a bagel with the works; salmon, scallion cream cheese, tomatoes and capers. It’s my daughter’s favorite, and for her birthday one year we decided to recreate it on a pizza, with great success. I swapped out the traditional cream cheese for sour cream to make it easier to dollop on a pizza, and added lemon zest and juice for brightness.

“Lox & Loaded” Pizza

Prep Time 10 minutes
Cook Time 12 minutes
At our local bagel shop, the "lox & loaded" is a bagel with the works; salmon, scallion cream cheese, tomatoes and capers. It's my daughter's favorite, and for her birthday one year we decided to recreate it on a pizza, with great success. I swapped out the traditional cream cheese for sour cream to make it easier to dollop on a pizza, and added lemon zest and juice for brightness.
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Course Main Course
Servings 1 10 – 12″ pizza

Ingredients
 

  • 10- ounce pizza dough, homemade or store bought
  • 2 ounces smoked salmon
  • 1 large roma tomato, thinly sliced with seeds removed
  • 1 tablespoon capers, drained
  • 2 scallions, chopped
  • ¼ cup sour cream
  • 1 lemon
  • ½ teaspoon kosher salt

Instructions
 

  • If you have a pizza stone, place it in your oven and preheat to its hottest setting, usually around 500 F.
  • Using a fine rasp grater, zest ½ of the lemon into the sour cream and stir in with a pinch of salt.
  • Dust a pizza peel with cornmeal or flour. You can also just use your wood board, dusted liberally with flour, so that the dough will slide off easily onto the pizza stone in the oven. If you do not have a stone, oil a baking sheet. Stretch your dough from the center out, using your hands to coax it into a rough circle shape and place on your peel or baking sheet.
  • Layer the tomatoes on the bottom of the dough, then sprinkle with about ½ teaspoon of salt. Evenly distribute the salmon, followed by the capers and green onions. Finally, dollop the sour cream around the pizza.
  • Carry the peel to the oven, and if you are using a stone, start toward the back, carefully shaking the peel and slide the pizza on. The pizza should take 8-10 minutes to bake on a stone, or longer on a sheet pan. When it is browned, remove to a cutting board and squeeze juice from ½ lemon over top. Serve immediately.
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