Lox and Cream Cheese Pizza

Name: Lox and Cream Cheese Pizza
Yield: Makes one 11 x 14-inch (28 x 36 cm) pizza
Ingredients: 1 tablespoon extra virgin olive oil; Bench flour; 1 tablespoon nonpareil capers; 1½ tablespoons light olive oil; 1 prepared Roman Cracker Dough (Quick Version); 3 ounces (85 g) thinly sliced cold-smoked salmon; 1 small handful baby arugula; ⅛ teaspoon ground black pepper; ⅛ teaspoon salt; 4 ounces (115 g) cream cheese; 3 tablespoons heavy cream; 1 green onion, minced; 1 garlic clove, minced; 1 tablespoon minced dill; 1 teaspoon lemon juice; ½ avocado, sliced

Preparation info

Makes
one 11

Difficulty
Easy

Appears in

No Gluten, No Problem Pizza

By Kelli Bronski and Peter Bronski

Published 2021

About

This pizza is unabashedly inspired by a Long Island bagel topped with a schmear of cream cheese and fresh lox. We’ve upgraded the breakfast-pizza version, adding herbs to the cream cheese spread, plus capers, sliced avocado, and some arugula, dressed in an easy lemon vinaigrette, alongside cold-smoked salmon.

Ingredients

4 ounces (115 g) cream cheese
3 tablespoons heavy cream

Fish course
Pescatarian
Gluten-free
Pizza
Breakfast

Method

Set your oven rack in the middle position and place your baking steel on it. Preheat the oven to 550°F (285°C) for at least 45 minutes.
While the oven is preheating, combine the cream cheese, heavy cream, garli