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

Everything Bagel Pizza with Smoked Salmon and Cream Cheese

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  • 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


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!



For the "Everything Bagel" seasoning:

  • 1/2 tsp poppy seeds
  • 1/2 tsp white sesame seeds
  • 1/2 tsp black sesame seeds
  • 1/4 tsp dried garlic (can omit if intolerant)
  • 1/4 tsp dried onion (can omit if intolerant)
  • 1 tsp flaked sea salt, as preferred

For the pizza:

  • 1/2 recipe Easy Same Day Pizza Dough
  • 2 tbsp olive oil
  • 8 oz cream cheese, softened
  • 2 tbsp fresh dill, finely chopped
  • 1/4 tsp cracked black pepper
  • 8 oz cold-smoked salmon (may substitute for lox if preferred)
  • 16 g (about 1/4th 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


  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.


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.


  • Serving Size: 1/4th 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