Lox Pizza

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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.

Today I'm sharing the recipe as a guest post over at GNOWFGLINS. Click here to see the recipe and click here to see how to make lox.

Kresha Faber

Kresha is the mother of four young children, the wife of one handsome organic farmer, an opera singer, a cloth diapering instructor, and an avid researcher. She and her husband share a passion for living life thoughtfully and intentionally in response to God's grace in their lives and she loves to share good meals (and good wine) around a very large table.

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