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 small handful baby arugula; 1 tablespoon extra virgin olive oil; 1 teaspoon lemon juice; ½ avocado, sliced; 3 ounces (85 g) thinly sliced cold-smoked salmon; 1 garlic clove, minced; 3 tablespoons heavy cream; 4 ounces (115 g) cream cheese; 1 tablespoon nonpareil capers; 1½ tablespoons light olive oil; Bench flour; 1 prepared Roman Cracker Dough (Quick Version); ⅛ teaspoon ground black pepper; ⅛ teaspoon salt; 1 tablespoon minced dill; 1 green onion, minced

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
Breakfast
Pizza

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