Lox Pizza

Lox Pizza

Recipe courtesy of Tiffani Thiessen

  • 1 pound store bought pizza dough
  • all purpose flour, for bench flour
  • 2 tablespoons extra virgin olive oil
  • 1 cup mascarpone, room temperature
  • 2 small or 1 large heirloom tomato, thinly sliced
  • ½ small red onion, thinly sliced
  • 3 tablespoons capers
  • ¼-pound sliced lox
  • 2 tablespoons chives, finely chopped
  • fresh lemon juice, optional

Directions:

Preheat a grill pan or grill over medium-high heat. 

Lightly dust a clean work surface with flour. Roll the pizza dough out into a long oval approximately the shape of your grill pan. Lightly brush the first side with 1 tablespoon olive oil. Place the oiled side down on the grill. Brush the top side with the remaining 1 tablespoon of olive oil. Cook the pizza dough for 2-3 minutes or until the first side of the dough is cooked through and has grill marks. Flip over and cook on the other side for 2-3 minutes more or until the dough is completely cooked through. 

Remove to a cutting board. Spread the mascarpone over the pizza dough and top with sliced lox, tomatoes, red onion, capers, chives and a squeeze of fresh lemon juice. 

Cut and serve. 

Serves 4

Photography by Rebecca Sanabria

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