What could be better than this bagel-inspired entrée? It combines storebought pizza dough with that favorite combo of smoked salmon and cream cheese (but here we use Boursin, which brings built-in garlic and herbs). Its perfect for a laid back dinner for four, but it can also be turned into an easy and elegant brunch appetizer by being cut into smaller bite-size squares.
Ingredients
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¼ cup extra-virgin olive oil
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1 pound pizza dough, room temperature
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2 tablespoons sesame seeds
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Kosher salt and freshly ground pepper
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5 ounces fresh mozzarella, thinly sliced
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5 ounces garlic-herb cheese, such as Boursin, crumbled
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1 medium red or Chioggia beet, scrubbed and cut into matchsticks (about 1 cup)
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½ teaspoon grated lemon zest, plus 2 tablespoons fresh juice
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4 ounces sliced smoked salmon
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¼ cup packed tender herbs, such as parsley, dill, and chives
Description
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Preheat oven to 450°F, with a pizza stone or inverted baking sheet on lowest rack. Drizzle 3 tablespoons oil onto a rimmed quarter sheet pan (9 by 13 inches). Stretch dough to edges of pan.
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Drizzle dough evenly with remaining 1 tablespoon oil; sprinkle with sesame seeds and season with salt and pepper. Top with mozzarella and garlic-herb cheese, leaving a 1/2-inch border.
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Bake on stone until cheese is melted and bubbly, and crust is golden brown and set on bottom, 22 to 24 minutes. Meanwhile, in a bowl, combine beet, lemon zest and juice, and 3/4 teaspoon salt. Let stand 10 minutes. Remove pizza from oven; let cool slightly. Top with salmon, beet mixture, and herbs. Slice and serve.
