EVERYTHING BAGEL AND LOX PIZZA

To make the pickled onions, combine the vinegar, water, sugar, and salt in a small saucepan and bring to a boil. Stir until the sugar is dissolved. Place the onions in a large jar and pour the pickling liquid over them.  Shake to combine. Press the onions so they are covered in liquid.  Let sit 1 hour or overnight.

To make the dough, place olive oil, honey, and water into the bowl of a stand mixer.  Stir to dissolve honey.  Sprinkle the yeast on top of the liquid mixture, stir, and let sit for 5 minutes until yeast is foamy.  Add salt and 2 ½ cups of the flour.  Mix using the dough hook attachment.  Gradually add as much of the remaining flour as needed until a ball forms.  Empty dough onto a floured countertop and knead for 10-15 minutes until dough is smooth and elastic adding flour as needed if sticky.

Place dough in a greased bowl and cover with a clean kitchen towel.  Let rise in a warm spot for 1 hour until doubled in bulk.  Knead dough briefly and divide into 2 equal parts and form balls.  Let rest for 30 minutes under a clean kitchen towel.  If you are not using both balls, refrigerate each ball in a plastic bag sprayed with cooking spray for up to 5 days.

Preheat oven to 425 degrees.  Place the pizza stone in the oven and preheat for at least 30 minutes.

Form the dough into a 14” round and transfer to a pizza peel dusted with the cornmeal   Cover the dough with the Boursin cheese leaving ½” of dough exposed around the edge.  Top with the mozzarella cheese.

Brush the beaten egg generously on the exposed edge of the dough and sprinkle with the Everything bagel seasoning.  Slide onto the preheated stone and bake for 14 minutes.

Remove from oven and top evenly with the salmon, cucumbers, capers, and pickled onions.

Whisk the sour cream and heavy cream together in a small bowl and drizzle over the pizza.

Toss the arugula with the olive oil and lemon juice and place in a mound in the center of the pizza.  Garnish with lemon slices.