One of the absolute most classic bagels ever, maybe the most memorable and definitely worth trying on a pizza. This Lox Bagel Pizza recipe is incredibly simple and incredibly tasty. If the bagel shop is closed and you need to hit that lox bagel craving this is the way to do it!

Topped with red onions and capers, with delicious smoked salmon lox all resting on the original cream cheese with an added touch of melted mozzarella. Daring enough to toss some fish on a pizza and glad we did! Because this risk was worth taking. Here fishy fishy!

TOPPINGS

Lox | Cream Cheese | Red Onions | Capers | Mozzarella Cheese

Print Recipe

5 from 2 votes

Lox Bagel Pizza

"Our pizza is weird and our dough is wild, made from sourdough starter."

Prep Time1 hr

Cook Time10 mins

Total Time1 hr 10 mins

Course: Main Course

Cuisine: European

Keyword: Lox Bagel

Servings: slices

Calories: 346kcal

Cost: $5-10

Equipment

BAKING STEEL
PIZZA CUTTERS
PIZZA PEEL
ROLLING PIN

Ingredients

TOPPINGS

16 slices Lox 300g
2 cups Mozzarella cheese
1 cup Plain cream cheese
½ cup Red onion
2 tbsp Capers

WILD PIZZA DOUGH

2 cups Sourdough starter
1 cup Bread flour
1 tsp Salt

Instructions

WILD PIZZA DOUGH (1 hour)

Make your dough by mixing the sourdough starter, salt, and bread flour (adding a bit of flour at a time until it takes shape but is still a little sticky).
Knead the dough for 30 seconds, flour lightly as needed.
Place the wild dough in a lightly floured bowl and cover with a towel, set aside for 1 hour. (The pizza steel or stone needs to preheat for 1 hour as well, so preheat oven to 550°F after you finish making your pizza dough).

PIZZA

Preheat oven to 550°F with baking steel or pizza stone inside the oven.
Grate mozzarella cheese.
Thinly slice red onions.
Flour surface and roll out the dough. Put a floured pizza peel underneath the dough.
Add cream cheese, then mozzarella cheese. Pat down the toppings before putting into the oven.
Bake pizza at 550°F for 8-10 minutes, by sliding pizza onto baking steel with pizza peel.
Remove pizza from oven with pizza peel. Let cool for 5 minutes. Add 2 slices of Lox to each slice, then add onions and capers.