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Loaded Everything Bagel & Lox Pizza

Ashley Manila
Loaded with smoked salmon, capers, red onions, and dill, this is the ultimate brunch pizza!
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Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 1 - 12" pizza, 8 slices

Ingredients
 

For the Crust:

  • 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

For the toppings:

  • (1) 8 oz package cream, at room temperature
  • Handful fresh dill, chopped
  • 6 ounces lox or smoked salmon
  • 1/4 cup thinly sliced red onions
  • 2 tablespoons capers

Instructions
 

For the Crust:

  • In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, yeast and salt; stir to combine.
  • Turn mixer on low speed and add the water and 2 tablespoons of the oil; beat until the dough forms into a ball around the hook. If the dough is super sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.
  • Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
  • Grease a large bowl with 2 teaspoons of olive oil, add the dough, and cover the bowl with plastic wrap. Place the bowl in a warm area and let it double in size, about 90 minutes.
  • Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Wrap one dough well in saran wrap and place in the freezer for a later use.
  • Place the dough you'll be using on a piece of plastic wrap and let it rest for 10 minutes.

Assembly:

  • Preheat oven to 450 degrees (F). Lightly oil pizza pan and set aside. Roll dough out to desired shape. Brush the dough with the remaining 1 tablespoon of olive oil, then sprinkle with onion flakes, poppy seeds, garlic powder and sesame seeds. Use a fork to piece the crust lightly (this helps prevent bubbling),then bake for 12-14 minutes, or until the crust is golden brown.
  • While the crust is baking, make your scallion cream cheese! In a the body of a blender or stand mixer beat cream cheese until light and fluffy, about 2 minutes. Add dill and beat for another minute or so.
  • Cool cooked pizza dough for at least 5 minutes, then spread the dill cream cheese evenly on top, leaving a one inch boarder as the crust. Layer the smoked salmon evenly around the pizza, then add onions, capers, and a few sprigs of dill. Cut into pieces, and serve at once! Keep pizza chilled if not serving right away.
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