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

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

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

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Lox and Cream Cheese Pizza

Ingredients

Method

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