This lox breakfast pizza is everything you love about a traditional bagel with lox—reinvented on a pizza crust. The creamy base of whipped cream cheese is balanced by tangy red onions, briny capers, and silky smoked salmon. Whether you’re hosting brunch or looking for a gourmet breakfast-for-dinner option, this lox breakfast pizza hits all the right notes. Inspired by the trendy brunch spots in Los Angeles, it’s fresh, elegant, and easy to make at home.
Servings: 4 people
Equipment
Ingredients
Dough:
- 1 ball pizza dough store-bought or homemade, about 12 oz
- 1 tbsp olive oil for brushing crust
Cream Cheese Base:
- ½ cup whipped cream cheese
- 1 tbsp lemon juice
- 1 tbsp chopped fresh dill
- Salt and black pepper to taste
Toppings:
- 4 oz cold-smoked salmon lox, thinly sliced
- ½ small red onion thinly sliced
- ½ cup cherry tomatoes halved
- 1 tbsp capers
- 2 tbsp chopped fresh chives
- ½ avocado thinly sliced (optional)
- Arugula or baby greens for garnish (optional)
Instructions
Preparation:
- Preheat oven to 500°F (260°C) with a pizza stone inside, or prepare a baking sheet.
- On a floured surface, roll out pizza dough to about 12 inches wide.
- Transfer dough to parchment paper. Brush edges lightly with olive oil.
- Bake crust (without toppings) for 8–10 minutes until golden and slightly puffed. Let it cool slightly.
Assembly:
- In a small bowl, mix whipped cream cheese, lemon juice, chopped dill, salt, and pepper.
- Spread cream cheese mixture evenly across the cooled crust.
- Layer with smoked salmon, red onion, cherry tomatoes, and capers.
- Add avocado slices and fresh chives. Top with arugula if using.
- Slice and serve immediately — best enjoyed fresh!
Notes
- Shortcut: Use pre-baked flatbread or naan for quicker prep.
- Variation: Swap out cream cheese for herbed goat cheese or a dairy-free alternative.
- Pro Tip: Chill the pizza crust for a few minutes after baking for easier cream cheese spreading.
Tried this recipe?Let us know how it was!
