This Bagel and Pizza Mashup Is Everything

What’s better than breakfast for dinner? Figuring out a way to incorporate both meals in one perfect recipe. Our Everything Bagel Pizza combines two of our favorite New York dishes: lox bagels and pizza. Here, pizza dough is topped with Japanese spice blend shichimi togarashi and red onion, then baked to perfection. Finished off with creamy goat cheese, smoked salmon, tomato, and capers, it’s a seriously delicious explosion of flavors. Check out the video and recipe below on how to make it.

When you roll it out, pizza dough tends to shrink back. Keep going even if it does, being sure to apply pressure consistently. Frequently rotating it will help achieve an even shape. If you have trouble, let it temper at room temperature for 5 minutes before continuing.

1 red onion
1 lemon
¼ ounce parsley
¼ ounce dill
1 beefsteak tomato
2 tablespoons flour
1 pound pizza dough
1 tablespoon shichimi togarashi
½ cup crumbled goat cheese
5 tablespoons heavy cream
4 ounces smoked salmon
2 tablespoons capers
1 parchment paper

2 tablespoons + 1 teaspoon olive oil
kosher salt
black pepper
baking sheet
rolling pin (optional)


Prepare Ingredients:

Preheat oven to 450°F. Peel onion and halve. Thinly slice half of onion and place in a small bowl. Toss with 1 tablespoon olive oil and ⅛ teaspoon salt. Halve lemon. Rinse remaining produce. Pick parsley and dill leaves, discarding stems. Thinly slice tomato. Save remaining onion for a morning scramble.

Roll Pizza Dough:

Line a baking sheet with parchment paper and rub 1 teaspoon olive oil onto the paper. Sprinkle flour onto a clean dry surface. Using a rolling pin or the heels of your hands, roll and stretch pizza dough to about ¼-inch thickness (see Recipe Tip).

Bake Pizza:

Carefully add pizza dough onto parchment paper. Drizzle 1 tablespoon olive oil over dough and rub in to coat. Sprinkle shichimi togarashi in a 1-inch border around the edge. Scatter sliced onion around center. Transfer pizza to bottom rack of oven and bake until crust is crisp and light golden, 15–18 minutes.

Make Goat Cheese Spread:

While pizza bakes, in a medium bowl, whisk together goat cheese and heavy cream until smooth. Season with ¼ teaspoon salt and pepper as desired.

Make Herb Salad:

In a small bowl, toss parsley and dill with juice of ½ lemon. Season with ⅛ teaspoon salt. Use remaining lemon to brighten a glass of water.

Plate Pizza:

Remove pizza from oven and dollop goat cheese spread over top, leaving the seasoned edge clear. Top with tomato then smoked salmon. Scatter capers over top. Place herb salad in center of pizza. Slice and enjoy with a fellow pizza-lover. Refrigerate any leftovers in an
airtight container for up to 3 days.

in Refuel

tags lox, pizza


On the List?

Subscribe to Plated's Newsletter

Thanks for signing up!

There was an error signing you up.
Please check that your email is valid. Try again