Celebrate National Pizza Day with this Smoked Salmon (Lox) Detroit Pizza, with a creamy ricotta/cream cheese mix, capers, freshly chopped dill, pickled red onion, and high-quality lox topping our favorite Detroit-style crust. This pizza can be enjoyed equally for breakfast or dinner… or both.
I parbaked the dough in the Ooni Koda pizza oven for 3 minutes and then finished the bake (with mozzarella) for another 5 minutes. However, you can easily use a home oven by parbaking at 550F for 5 minutes, followed by another 7 minute bake with cheese.
Smoked Salmon (Lox) Detroit Pizza
- 1 Ooni Koda Pizza Oven
- 1 batch Detroit Sourdough Pizza Dough, prepared and risen
- 3/4 cup ricotta cheese
- 4 oz. cream cheese, softened
- 1 pinch salt
- 2 cups low moisture mozzarella cheese, shredded
- 2 tbsp capers, drained
- 6 oz. lox or smoked salmon, sliced thin
- 1 tbsp freshly chopped dill, for garnish
- 1/4 cup jarred pickled red onion, for garnish
- Begin by preparing the Detroit-style dough 2 days before making this pizza. Remove your dough from the fridge and allow to come to room temperature for 3 hours.
- When ready to bake, carefully add your dough to your oiled Detroit-style pan and press to even out. Allow to sit for 1/2 hour.
- Meanwhile, add the ricotta and cream cheese to the blender with a little salt. Pulse until well-incorporated. Set aside.
- Preheat your pizza oven to 700-800 degrees F for about 20 minutes so it gets nice and hot. If using a home oven, preheat it to 550 degrees F.
- Place the dough in the oven to par-bake for 3-5 minutes, then remove.
- Top the dough with the mozzarella cheese and return to the oven for 4-5 minutes in a pizza oven (lowering the flame or covering the pizza to avoid burning toppings) or 7 minutes in your home oven.
- Once crisp and cooked through, remove the pizza. Top with dollops of the cream cheese/ricotta mix, then capers, then folds of lox, followed by the dill and pickled red onion.
- Serve hot and enjoy!