Please welcome Kresha from Nourishing Joy who’s sharing a scrumptious spring pizza! It features lox (salt-cured salmon), fresh lemon, fresh dill, capers, sour cream, and spring onions. Beautiful, isn’t it? –Wardee
Easter for me is a sure sign of spring.
After the dreary darkness of winter and the Lenten season, the longer days, the budding trees, and the exultant celebration of Christ’s resurrection are all a welcome greeting into what I consider the “official” start of spring.
And thus, of course, I start craving the flavors of spring.
Eating seasonally certainly has its challenges, but the utter delight of new, fresh flavors as each new season arrives trumps any challenge that comes with the practice. In the case of spring, it’s the fresh herbs, greens, and spring salmon that I crave and delight in most deeply.
Thus, this pizza was born out of that delight of fresh flavors. It’s a little like a grown-up version of lox and bagels and it always disappears quickly in our house.
The crust was inspired by Erin’s sourdough pizza crust and includes caraway seeds and red onions to complement the lox. The caraway seeds really add that certain je ne c’est quois to the pizza and make the flavors sing!
And if you really want to go all out and make this an entirely DIY, made-from-scratch pizza (short of growing your own lemons and culturing your own capers, of course), visit Nourishing Joy for an easy tutorial on how to make lox and check out Wardee’s “Cultured Dairy and Basic Cheese” ebook for homemade sour cream.
This pizza is served at room temperature and is perfect for a summer picnic, Mother’s Day brunch, or a quick evening meal. I enjoy it best with a glass of white wine, but homebrewed ginger ale, fermented lemonade, and bubbly water kefir also accompany it quite nicely.
Lox Pizza Ingredients
This recipe is from Nourishing Joy’s FREE “Whole Food Family Favorites” cookbook. Sign up for our updates to get your copy.
makes 1 pizza
For the crust:
- 1 1/2 cups sourdough starter, recently fed
- 1 1/2 tablespoons olive oil or coconut oil
- 1/2 teaspoon coarse sea salt
- 1 1/2 cups flour (your choice — we usually use spelt)
- 2 teaspoons caraway seeds
- 1/2 red onion, sliced very thin
For the pizza:
- 1/2 cup sour cream
- 2 tablespoons fresh dill, very coarsely chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 2-3 tablespoons capers
- 15 to 20 lox slices
- 1/2 red onion, sliced very thin (optional)
Lox Pizza Directions
6 to 10 hours before you’d like to make your pizza, pour the starter, oil, and salt into the bowl of an electric mixer fitted with the dough hook or in a large bowl, if you prefer to mix by hand.
Add 1 cup of flour and the caraway seeds. Knead, adding more flour 1 tablespoon at a time until the dough is soft but no longer sticky.
Place the dough in a lightly greased bowl, cover with plastic wrap, and leave to sour for 6-10 hours.
To bake, preheat your oven to 400°F. Roll out the dough to whatever shape best fits your pan or baking stone and poke it several times with a fork. Scatter the thinly sliced red onion on top. Bake for about 8 to 9 minutes, just until nicely browned. Cool. (To make several crusts ahead, after cooling, wrap each crust tightly in plastic wrap and freeze for up to 3 months or store at room temperature for up to 2 days.)
To assemble the pizza, stir the dill, lemon juice, and lemon zest into the sour cream. Spread evenly over the cooled crust. Lay pieces of lox all over the pizza, followed by the capers and more red onion slices to taste.
Cut as desired and serve.
What is your favorite spring pizza? Do you enjoy lox? If so, have you ever made your own, and how do you usually serve it?
This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!