½cupfresh herbssuch as parsley and chives, loosely packed
8ounceslox or smoked salmon
12cherry tomatoessliced
3thin slices of red onionseparated into rings
12Kalamata olivesquartered
1tablespoonminced chives
1tablespooncapers
Instructions
Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper or silicon baking mats.
In a mixing bowl, combine the bread mix with 2 eggs, the olive oil, and water and mix to combine. Dump the mixture onto a clean work surface and knead until smooth, 1 or 2 minutes. Divide the dough into 6 equal portions and roll into balls. Place a piece of parchment or waxed paper on your work surface, top with one of the dough balls, place another piece of paper on top, and roll into a circle about 5 inches in diameter. Place the dough on the prepared baking sheet and roll the edge of the dough up slightly with your finger. Repeat with the remaining dough.
In a small bowl, combine the sesame and poppy seeds, dried garlic and onion, and salt. Beat the remaining egg and brush it over the tops of the dough. Sprinkle the seed mixture over the top of the dough. Bake for 10 minutes or until the crusts are browned and crisp. Let cool.
Beat the cream cheese with a mixer until smooth. Finely grate the zest of the lemon and juice it. Finely mince the arugula and herbs. Add the lemon zest, juice, arugula, and herbs to the cream cheese and mix to fully combine.
To serve, spread the herbed cream cheese on the crusts, top with lox, tomato slices, red onion rings, olive slices, minced chives, and capers. Garnish with lemon slices if desired.