• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Appetizers & Bites
    • Mains
    • Sides
    • Salads & Dressings
    • Pizza
    • Soups & Stews
    • Breakfast & Brunch
    • Desserts
    • Drinks & Libations
    • Breads, Butters, and Jams
    • Sourdough
    • Sauces & Savory Condiments
    • tips & tricks
    • Harry Potter
    • Recipe Index
  • Adventures
  • Reads
  • Shop
    • Kitchen Tools
    • Pantry Staples
  • About
    • Contact
    • Privacy Policy
    • Disclosure Policy

Whip & Wander

menu icon
go to homepage
  • Recipes
  • About
  • Newsletter
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • About
    • Newsletter
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Whip & Wander » Recipes » pizza

    Published: Feb 11, 2022 · Modified: Jun 13, 2022 by Jenni · This post may contain affiliate links.

    Everything Bagel Pizza with Smoked Salmon and Cream Cheese

    This page may contain affiliate links. Please see my full disclosure policy for details.
    Jump to Recipe·Print Recipe
    a Everything Bagel Pizza with Smoked Salmon and Cream Cheese resting on a brown parchment line bakers half sheet on top of a green gauzy cloth
    slices of Everything Bagel Pizza with Smoked Salmon and Cream Cheese resting on a parchment lines baking tray
    closeup of pizza slices with smoked salmon, cream cheese, cucumber, and tomato
    sliced of tomato, cucumber, capers, and smokes salmon on a cream cheese topped pizza crust
    sliced tomato topped with dill over a pizza crust with cucumber and cold smoked salmon
    a Everything Bagel Pizza with Smoked Salmon and Cream Cheese that has been partially cut into pieces resting on a baking tray

    a bagel pizza with smoked salmon and cucumber partially cut into slices

    A bagel-inspired brunch pizza

    This Everything Bagel Pizza with Smoked Salmon and Cream Cheese starts with a classic dough base, brushed with olive oil, and sprinkled with an 'Everything Bagel' seasoning mix. After baking, a generous schmear of whipped dill cream cheese is added before topping with cold-smoked salmon, tomato slices, cucumber ribbons, capers, fresh dill, and a sprinkle of flaky sea salt. This tasty bagel-inspired pizza is easy to assemble for a showstopping morning meal, or prepped in advance, chilled, and served for brunch or lunch the following day!

    two large dollops of whipped dill cream cheese on top of a pizza crust

    a hand using a spoon to spread cream cheese over the top of a pizza crust

    swirls of dill cream cheese

    What should I top my Everything Bagel Pizza with?

    You can top your Everything Bagel Pizza with the suggested:

    • Whipped dill cream cheese
    • Cold-smoked salmon (or lox if you prefer)
    • Sliced tomatoes
    • Cucumber ribbons
    • Capers
    • Fresh dill
    • Flaky sea salt

    These also make wonderful toppings for your bagel-inspired pizza:

    • Swap the smoked salmon out for lox, whitefish, herring, trout, sardines, or another oil-packed or salt-brined fish
    • Swap the salmon out for crunchy bacon or prosciutto
    • Add sliced hard-boiled eggs - or - poached eggs - or - fried eggs
    • Sliced avocado
    • Sliced onion: Red, white, or green (scallions)
    • Marinated peppers
    • Fresh chives, basil, or tarragon
    • Microgreens or arugula (rocket)

    a pizza with an everything bagel crust topped with smoked salmon, tomato, cucumber, and dill

    cucumber ribbons, sliced tomato, and dill on top of a smoked salmon pizza

    What is the difference between Smoked Salmon and Lox?

    Though the terms "smoked salmon" and "lox" are often used interchangeably, they are distinctly different. You can use either option on this Everything Bagel Pizza, but my personal preference is to use cold-smoked salmon because it has a soft buttery texture and a lightly smoky and briny flavor. Here's a quick breakdown of the differences:

    Smoked Salmon

    Smoked salmon is salt-cured or brined (often for around 1-5 days) then smoked giving it a distinctly smoky and lightly briny flavor. It is often made from the entire side of a salmon, rather than just the fatty belly. Cold-smoked salmon has a texture similar to lox, with delicately thin slices with a silky and buttery texture, but the flavor is slightly less salty and somewhat smoky. Hot-smoked salmon is distinctly different than both cold-smoked salmon and lox in appearance, with a thick cut and a flaky texture similar to baked salmon. The smoky flavor is often more pronounced in hot smoked salmon as well.

    Lox

    Lox is salt-cured (often for around 3 months) but not smoked. It is often made from the fatty belly of the salmon and cut into thin and delicate slices with a silky and buttery texture similar to cold-smoked salmon. However, lox has a much more pronounced salty flavor and is not smoky.

    cucumber ribbons, dill, capers, smoked salmon, and sliced tomato

    ribbons of cucumber, slices of tomato, capers, and smoked salmon

    Everything Bagel Seasoning

    For 'Everything Bagel' lovers, you can make your own 'Everything Bagel' seasoning with a super simple mix of dried pantry staples.

    • Poppy seeds
    • White sesame seeds
    • Black sesame seeds
    • Dried garlic
    • Dried onion
    • Flaked sea salt

    Though this is the classic "everything" mix, feel free to adjust depending on your preferences and availability. At a minimum, I suggest trying a mix of poppy seeds, white sesame seeds, and flaked salt for a tasty crust.

    a fork docking holes into the top of a pizza crust

    an unbaked pizza crust with olive oil and everything bagel seasoning

    Everything bagel seasoning around the rim of a pizza crust

    WHAT ABOUT THE PIZZA CRUST?

    I prefer to use this Easy Same-Day Pizza Dough recipe to make this Everything Bagel Pizza with Smoked Salmon and Cream Cheese, but if you have a preferred pizza crust recipe of your own or want to grab some pre-made dough from the store, feel free to use those as well.

    Why is docking the dough so important and how do I do it?

    Docking your pizza dough helps tack the top layer of the dough to the bottom layer to help seal them together and prevent the dough from developing large bubbles as it bakes. This is especially important when you pre-bake a pizza crust before adding toppings as you do for this Everything Bagel Pizza.

    You can use a docking roller made specifically for this or you can simply use a fork, as I do. To dock, press the tines of the fork into the rolled dough every half-inch (or so) across the entire surface area. To give the dough a bit more weight on top, I like to brush the top with a bit of olive oil. This has the added benefit of helping the dough brown evenly without drying out and helps give the 'everything bagel' seasoning something to stick to so it doesn't roll off on the way to the oven.

    WHAT TEMPERATURE IS BEST TO BAKE PIZZA AT?

    Your aim is a perfectly golden crust, so the hotter the better. Many professional pizzerias keep their ovens heated to 800 degrees F or higher, but most home ovens only reach temperatures between 500-550 degrees F so this recipe is created with those constraints in mind. I bake my pizzas at 500 degrees F / 260 degrees C and get wonderful results. If your oven tops out at 450 degrees F / 232 degrees C, I have tested that temp many times over as well and it works well, though you’ll want to plan on a few extra minutes in the oven.

    closeup of slices of Everything Bagel Pizza with Smoked Salmon and Cream Cheese

    slices of Everything Bagel Pizza with Smoked Salmon and Cream Cheese on a baking sheet

    Can I make this pizza in advance?

    Yes, absolutely! In fact, I've baked my pizza crust a day in advance (I keep the crust from drying out by storing it in a plastic bread bag in the fridge) then topped the pizza the following day before I was ready to serve it. It was even great the following day after dressing it, so I imagine that you could fully dress the pizza in advance and carefully store it (covered) in the fridge for the following day. Depending on the type of toppings you choose to use to dress your Everything Bagel Pizza with, you may end up with a bit of additional liquid disgorged from the veggies -- cucumbers and tomatoes, in particular, are notorious for weeping -- but I had great success using both on top and serving this pizza the following day.

    WHAT TOOLS DO I NEED TO MAKE THIS RECIPE?

    • A baker’s half sheet
    • Parchment paper
    • A kitchen scale or measuring cups (for less precise measurements)
    • Measuring spoons
    • A cutting board
    • A chef’s knife
    • A vegetable peeler
    • A small prep bowl + a small spoon
    • A medium mixing bowl
    • A hand mixer
    • A spoon or spatula (for spreading cream cheese)
    • A rolling pin (only if you prefer an evenly thick pie) otherwise your hands are your best tool
    • A pizza wheel

    Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

    a Everything Bagel Pizza with Smoked Salmon and Cream Cheese resting on a baking sheet over a gauzy green cloth

    Looking for more brunch inspiration?

    Love this Everything Bagel Pizza with Smoked Salmon and Cream Cheese? Here are some additional favorites for your next brunch meal:

    • Eggs Benedict Pizza
    • Smoked Salmon and Citrus Salad
    • Savory Buttermilk Herb Dutch Baby
    • Strawberry Peach Summer Salad
    • Creamy Cucumber Radish Salad
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    a bagel pizza with smoked salmon and cucumber partially cut into slices

    Everything Bagel Pizza with Smoked Salmon and Cream Cheese

    • Author: Whip & Wander
    • Prep Time: 15 minutes
    • Cook Time: 12 minutes
    • Total Time: 27 minutes
    • Yield: 4 servings 1x
    • Category: Pizza, Mains
    • Method: Oven
    • Cuisine: American
    Print Recipe
    Pin Recipe

    Description

    This Everything Bagel Pizza with Smoked Salmon and Cream Cheese starts with a classic dough base, brushed with olive oil, and sprinkled with an 'Everything Bagel' seasoning mix. After baking, a generous schmear of whipped dill cream cheese is added before topping with cold-smoked salmon, tomato slices, cucumber ribbons, capers, fresh dill, and a sprinkle of flaky sea salt. This tasty bagel-inspired pizza is easy to assemble for a showstopping morning meal, or prepped in advance, chilled, and served for brunch or lunch the following day!


    Ingredients

    Scale

    For the "Everything Bagel" seasoning:

    • ½ tsp poppy seeds
    • ½ tsp white sesame seeds
    • ½ tsp black sesame seeds
    • ¼ tsp dried garlic (can omit if intolerant)
    • ¼ tsp dried onion (can omit if intolerant)
    • 1 tsp flaked sea salt, as preferred

    For the pizza:

    • ½ recipe Easy Same Day Pizza Dough
    • 2 tbsp olive oil
    • 8 oz cream cheese, softened
    • 2 tbsp fresh dill, finely chopped
    • ¼ tsp cracked black pepper
    • 8 oz cold-smoked salmon (may substitute for lox if preferred)
    • 16 g (about ¼th of an) English Cucumber, peeled into ribbons with a vegetable peeler
    • 100 g fresh tomatoes, sliced (I used 2 small Campari)
    • 1 tbsp non-pariel capers
    • Fresh dill, to dress the top as desired
    • Flaked sea salt, to dress the top as desired
    • Cracked black pepper, to dress the top as desired

    Instructions

    1. Combine the "everything bagel" seasoning mix together in a small bowl, then reserve to the side.
    2. Preheat your oven to 500 degrees F / 260 degrees C and set a baker’s half sheet to the side.
    3. Roll or hand-stretch your pizza dough: If you prefer a classic pie-shape with a thicker crust compared to the center of your dough, I suggest hand-stretching your dough. If you prefer your pizza to be an even thickness, I suggest rolling your dough out with a rolling pin.
      • If you are hand-stretching your dough:
        1. I like to rub a small amount of olive oil into my hands first; this allows me to shape the dough easier without it ripping accidentally from friction.
        2. Press the dough down with the palm of your hand into a disk shape, then use your fingertips to gently press down on the dough disk, further flattening it.
        3. To further extend the dough, I prefer to press one palm on top of one side of the dough and with the other hand lift the alternative side of the dough and gently work the dough outward, pulling very gently with the tips of my oiled fingers (like a very discrete “come hither” motion) to slowly stretch the dough out. Rotate slightly and repeat until the dough is shaped and stretched to your liking. If you find that the dough starts to snap back or is beginning to tear, allow the dough to relax for a minute or two before proceeding again. Transfer your stretched dough to a sheet of parchment paper and transfer to the baking sheet, then reserve to the side.
      • If you are using a rolling pin:
        1. I prefer to place my dough between two sheets of parchment paper to avoid the dough sticking to my rolling pin, but if you prefer you can also sprinkle a bit of flour over the dough ball as well as wiping some over your rolling pin by hand to prevent sticking instead. Once the dough has been rolled to your preferred size and shape, peel the top layer of parchment paper off (if using). The bottom layer that the dough is resting on can be utilized for your baking sheet. If you find that the dough starts to snap back or is beginning to tear, allow the dough to relax for a minute or two before proceeding again. Transfer your shaped dough to the reserved baking sheet.
    4. Using a fork (or a docking roller) dock the top of the dough across the entirety of the rolled space. Docking your pizza dough helps tack the top layer of the dough to the bottom layer to help seal them together and prevent the dough from developing large bubbles as it bakes.
    5. Brush the top of the dough with olive oil, then sprinkle the outer edge of the pizza with the reserved "everything bagel" seasoning.
    6. Bake pizza dough for 12-15 minutes or until it is an even light golden brown color. Once baked, reserve the pizza crust to the side to cool.
    7. In a medium mixing bowl, add the cream cheese then using a hand-mixer whip the cream cheese until soft and fluffy. Toward the end of mixing, add the dill and cracked pepper and mix until combined.
    8. Once the pizza dough is cool, spread the whipped dill cream cheese over the top, ensuring that its spread within the borders of the seasoned edge. Top with cold-smoked salmon, sliced tomatoes, cucumber ribbons, and capers. Top with a sprinkle of fresh dill, flaked sea salt, and cracked black pepper as desired. Slice and serve immediately or chill in the fridge until fully cold.

    Notes

    Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.


    Nutrition

    • Serving Size: ¼th of the pizza
    • Calories: 618
    • Sugar: 5 g
    • Sodium: 1567 mg
    • Fat: 36 g
    • Saturated Fat: 14 g
    • Carbohydrates: 51 g
    • Protein: 24 g
    • Cholesterol: 64 mg

    Keywords: Smoked salmon, cucumber, tomato, cream cheese, everything bagel

    Did you make this recipe?

    Tag @whipandwander on Instagram and hashtag it #whipandwander

    Related

    « Kale Salad with Roasted Beets and Maple Balsamic Vinaigrette
    Roasted Acorn Squash with Calabrian Chili and Lemon »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Pleased to meet you, I’m Jenni!

    Welcome to my little slice of the web where I share recipes for food, travel, books, and life!

    More about me →

    Healthy & Delicious Dinners

    • Farro Salad with Butternut Squash, Kale, and Feta
    • Wild Rice Salad with Sweet Potatoes, Kale, and Balsamic Mushrooms
    • Stuffed Poblano Peppers with Cilantro Lime Cauliflower Rice
    • Shaved Fennel, White Bean, and Arugula Salad with Tuna

    Winter Brunch Recipes

    • Smoked Salmon and Citrus Salad with Cucumber and Avocado
    • Kitchen Sink Frittata
    • Shakshuka (Eggs Poached in Tomato Sauce with Sausage, Peppers, and Feta)
    • Roasted Cinnamon Garlic Sweet Potatoes

    Popular Recipes

    • Brown Butter Buttermilk Skillet Cornbread
    • Pressure Cooker Collard Greens with Smoked Ham Hock
    • Pasta with Olive Tapenade
    • Easy Same-Day Pizza Dough

    New on the blog!

    • Jumbo Meatballs with Marinara
    • Gingerbread Granola
    • The Best Cookbooks to Gift for Every Type of Home Cook
    • Roasted Root Vegetables with Cider Vinaigrette

    Footer

    ↑ back to top

    Recipes

    • Appetizers
    • Mains
    • Sides
    • Brunch
    • Desserts
    • Pizza
    • Harry Potter
    • Sourdough

    Whip & Wander

    Copyright © 2022 Whip & Wander. All Rights Reserved.

    Privacy Policy / Disclosures

    As an Amazon Associate I earn from qualifying purchases.

    More to consume

    • About
    • Contact
    • Newsletter
    • Shop Tools
    • Shop Pantry
    102 shares
    102 shares