While it is duly noted that 'the bagel met and married lox in New York City,' this marriage has, like all successful marriages, learned to punt, pivot, traverse, and adapt to modern life. Lox and cream cheese is traditionally a breakfast offering, however, like any stale marriage there comes a time when breathing new life into the relationship is necessary. This recipe preserves everything we know and love about our affair with the lox and cream cheese bagel pairing: the salty, briny, creamy, chewy tastes and textures remain familiar. However, a few exciting (and healthy--dare we say it?) updates make this modern take on a classic melting pot food (Scandinavian preserved fish, Italian capers, Jewish bagels, and English cream cheese) and elevates it into an all-American crowd pleasing grilled gourmet pizza with fried capers, preserved lemons, and a pre made wood-grilled flatbread crust! The result is a satisfying, simple, and beautiful to look at any time of day schmeared meal.