Loaded Everything Bagel Lox Pizza
The ultimate comfort food, this Loaded Everything Bagel Lox Pizza combines crispy pizza crust with the fresh flavors of lox, cream cheese, and bagel toppings. Perfect for brunch or as a light dinner, this easy recipe will leave you craving more!
Equipment
- Frying Pan
- Blender
- Oven
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 3 and 3/4 cups Bread Flour
- 1 and 1/4 teaspoons Sugar
- 1 envelope Active Dry Yeast
- 2 teaspoons Kosher Salt
- 1 and 1/2 cups Water 110 - 115 degrees (F)
- 3 tablespoons plus 2 teaspoons Olive Oil divided
- 1/2 teaspoon Dried Onion Flakes
- 1/2 teaspoon Poppy Seeds
- 1/2 teaspoon Garlic Powder
- 1/2 tablespoon Sesame Seeds
- 1 8 oz package Cream Cheese at room temperature
- 1 handful Fresh Dill chopped
- 6 ounces Lox or Smoked Salmon
- 1/4 cup Thinly Sliced Red Onions
- 2 tablespoons Capers
Instructions
- In the bowl of a stand mixer fitted with the dough hook, combine bread flour, sugar, yeast, and kosher salt; stir to combine.
- Turn the mixer on low speed and add water and 2 tablespoons of the olive oil; beat until the dough forms into a ball around the hook. If the dough is too sticky, add more flour, one tablespoon at a time, until it forms a solid ball.
- On a lightly floured surface, scrape the dough and gently knead it into a smooth, firm ball. This should take about five minutes. You want it to be elastic but not too soft.
- Grease a large bowl with 2 teaspoons of olive oil, add the dough, and cover it with plastic wrap. Place the bowl in a warm area and let it rest until it doubles in size, about 90 minutes.
- Once it’s doubled, turn the dough out onto a lightly floured surface and divide it into two equal pieces. Wrap one piece well in plastic wrap for later use.
- The piece you’ll be using should rest on a piece of plastic wrap for 10 minutes. This allows the gluten to relax, making it easier to roll out.
- Preheat your oven to 450 degrees Fahrenheit. Lightly oil a pizza pan and set aside. Roll your dough out to your desired shape. Brush the dough with the remaining tablespoon of olive oil.
- Now it’s time to sprinkle! Add dried onion flakes, poppy seeds, garlic powder, and sesame seeds on top. Use a fork to poke the crust lightly, which helps to prevent bubbling.
- Bake for 12 to 14 minutes, or until the crust is golden brown. You want that lovely crispy texture!
- While the crust is baking, prepare your scallion cream cheese. In a blender or stand mixer, beat cream cheese until light and fluffy, about two minutes. Add dill and beat for an additional minute.
- Once the crust has cooled for at least five minutes, spread the dill cream cheese evenly on top, leaving a one-inch border for the crust.
- Layer the lox evenly around the pizza, then add red onions, capers, and a few sprigs of dill for garnish.
- Cut into pieces and serve immediately. If you’re not serving it right away, keep it chilled!
Notes
If you have leftovers, store them in an airtight container in the refrigerator. They’ll keep for up to three days. To enjoy your pizza again, reheat it in the oven for a few minutes to restore its crispiness.