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Breakfast Pizza aka Pizza & Lox
Are you tired of your classic bagels and lox? Well, this homemade breakfast pizza and lox is just the thing to switch things up! With the creamiest combination of cream cheese, goat cheese, and whipping cream topped with whatever toppings your heart desires, it's the new ultimate breakfast twist.
YIELDS
4
TO
6
Ingredients
- 1 ball store bought pizza dough
- olive oil
- 1 tablespoon sesame seeds
- ½ cup cream cheese
- ½ cup goat cheese (or cream cheese)
- ¼ cup whipping cream
- 1 lemon
- salt & pepper
- ¼ thinly sliced red onion
- 200g smoked salmon
- 2 tablespoons capers
- 1 avocado, diced
- 2 tablespoons fresh dill
- arugula, optional
Directions
- Heat your oven to 475ºF and set the rack to the lowest position.
- Roll or stretch your pizza dough out into a rough 16- to 18-inch circle and brush the top with olive oil. Flip the dough, oil side down, onto a large sheet pan. Brush a little oil around the outside edge of the pizza dough and scatter with the sesame seeds. Set aside.
- In a large bowl, beat together the cream cheese, goat cheese, and whipping cream and add in the zest of the lemon. If needed, add a splash more cream to reach a spreadable consistency. Season with salt and pepper and spread this mixture out onto the pizza dough.
- Scatter the pizza with the red onion and bake on the bottom rack of your oven for 15 to 18 minutes or until the edges and bottom of the crust are golden brown.
- Remove the pizza to a large cutting board and top with the smoked salmon, capers, avocado, and dill. If desired, toss the arugula with a little lemon juice, salt, pepper, and oil and scatter overtop.
- Slice and serve immediately.
Recipe note: If you’d like, boil a few eggs to halve and serve on top of the pizza. For a jammy centre, bring a pot of water to a boil and add in a few eggs. Cook for exactly 7 minutes then drain and run under cold water for a few seconds until cool enough to handle. Peel, halve, and arrange on top of the pizza.
