Lox Bagel Pizza
"Our pizza is weird and our dough is wild, made from sourdough starter."
Servings 8 slices
- 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
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).
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.
Calories: 346kcal | Carbohydrates: 26g | Protein: 19g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 63mg | Sodium: 928mg | Potassium: 162mg | Fiber: 1g | Sugar: 2g | Vitamin A: 608IU | Vitamin C: 1mg | Calcium: 179mg | Iron: 1mg