Cream Cheese and Lox Pizza

 

Serves 4 as appetizer, 2 as meal

Yield 1  11-12” (30cm) pizza crust or 12-14 small slices

 

Pizza Dough

1 ½ cups all-purpose flour

1 ½ teaspoon yeast

½ teaspoon salt

½ cup warm water

1 tablespoon olive oil

1 teaspoon cornmeal for dusting the pizza pan

1 teaspoon everything bagel seasoning, optional

Topping

Cream Cheese of choice, softened

Lox sliced, 4 ounces

Red Onion, several very thin slices

Dill Weed

Capers 

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1. Combine 1 cups flour, yeast and salt.  Add warm water and oil. (Water should feel warm to your wrist.)

2. Beat by hand or on low speed of electric mixer for about 3 minutes. Scrape bowl to get all flour combined. Add as much flour as you can mix in.

3. Turn the dough onto a clean counter sprinkled with flour. Knead until dough is smooth and elastic, adding the ½ cup additional flour as needed to keep dough from being sticky.

4. Cover dough and let it rest for about 10 minutes. Preheat oven to 400F (205C).

5. Roll dough into an 11-12” (30cm) circle.  Sprinkle cornmeal on pizza pan. Transfer the dough to the pan. With a fork, prick the surface of the dough to keep it flat when baking.

6. Build up the edges slightly. Brush top with 1 teaspoon olive oil to keep it from drying out. Sprinkle the bagel everything seasoning, if desired.

7. Bake dough for 15 minutes or until golden. Remove from oven. Let cool for 4-5 minutes.

8. Schmeer cream cheese along the top of the dough. Take slices of lox and place along the top of the dough. Garnish with thin slices of red onions, dill weed and/or capers, as desired.

9. Slice and serve.

Expandthetable suggestions

Gluten free:  Use a gluten free crust

Dairy free: Use a dairy free cream cheese

Time Saver: Buy a pre-made pizza crust, laffa or flatbread. Warm and follow recipe with cream cheese, lox and toppings.