We were recently at a bagel joint, and my oldest daughter ordered the Lox and Loaded. It’s a typical New York style bagel with the fixings – salmon, cream cheese, capers, tomatoes and onions. She loved it, and later we thought… why not on a pizza? The results were a hit. I swapped out cream cheese for sour cream, which is easier to dollop on a pie, and added a little lemon zest for some bright flavor with the fish.
“Lox and Loaded” Pizza (aka Smoked Salmon, Caper and Tomato Pizza)
- 1 10- ounce pizza dough
- 2 ounces smoked salmon
- 1 large roma tomato thinly sliced and seeds removed
- 1 tablespoon capers drained and rinsed
- 2 scallions chopped
- ¼ cup sour cream mixed with zest from 1 small lemon and a pinch of salt
- juice from half of the lemon
- kosher salt about ½ teaspoon
- Preheat the oven to its hottest setting, usually around 500 degrees, and if you have one place your pizza stone in the bottom of the oven.
- Dust a pizza peel with cornmeal or semolina, or flour if you don’t have those. You can also just use your wood board, dusted liberally with flour, so that the dough will slide off easily onto the pizza stone in the oven. If you do not have a stone, oil a baking sheet. Stretch your dough from the center out, using your hands to coax it into a rough circle shape and place on your peel or baking sheet.
- Layer the tomatoes on the bottom of the dough, then sprinkle with about ½ teaspoon of salt. Evenly distribute the salmon, followed by the capers and green onions. Finally, dollop the sour cream around the pizza.
- Carry the peel to the oven, and if you are using a stone, start toward the back, carefully shaking the peel and slide the pizza on. The pizza should take 8-10 minutes to bake. When it is browned, remove to a cutting board and squeeze juice from ½ lemon over top. Serve immediately.