Video: How to Make Pillsbury® Everything Bagel & Lox Flatbread
An everything bagel with cream cheese and lox is a New York classic. So what do you do when you are far away from the Big Apple? Serious Eats partnered with Pillsbury® and Cooking Channel's Brigitte Nguyen to show you how to re-create this beloved combination at home. This Everything Bagel & Lox Flatbread is quick and easy to make and perfect for a crowd! Check out the video below to see how it's done:
Everything Bagel & Lox Flatbread
1 tsp olive oil
1 can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain
2 tsp poppy seeds
2 tsp sesame seeds
2 tsp garlic flakes
2 tsp onion flakes
¼ tsp kosher salt
6 oz cream cheese, softened
½ English cucumber or 2 mini cucumbers, very thinly sliced
¼ red onion, very thinly sliced
4-6 oz smoked salmon, torn into small pieces
2 tbsp capers
4 tbsp fresh dill leaves
Freshly ground black pepper, to taste
Fresh squeeze of lemon, optional
Heat oven to 425 degrees.
Grease a 13x18 inch (half sheet size) baking sheet with olive oil. Unroll the dough onto the baking sheet and press to the size of the pan. Combine the poppy seeds, sesame seeds, garlic flakes, onion flakes, and salt in a small bowl. Sprinkle evenly over the dough, pressing lightly to adhere. Bake for 10-13 minutes, until browned on the surface and crisp on the edges. Cool.
Spread the surface of the flatbread with cream cheese and layer on the cucumber slices. Scatter the red onions on top, followed by the smoked salmon, capers, and dill. Finish with black pepper and a squeeze of fresh lemon.
This is post is paid for by an advertiser; produced by Serious Eats. Read more about our advertising policy here.