1. Slice the organic bagel in half. Place the top half on a baking sheet or wire rack, soft side facing up.

2. Spread the tomato puree over the soft side of the bagel, then layer the European mozzarella and pepperoni salami slices evenly on top.

3. Place the prepared top half of the bagel into an oven preheated to 200°C and bake for a few minutes until the cheese is melted and slightly browned, and the edges of the salami are gently caramelized.

4. While the top half is baking, thoroughly mix all the dressing ingredients in a small bowl: sour cream, peanut butter, chopped walnuts, lemon juice, honey, and a pinch of salt and spices.

5. Tear the fresh organic romaine lettuce leaves into smaller pieces and toss them thoroughly with the prepared nut dressing.

6. Place a generous portion of the dressed lettuce onto the unheated bottom half of the bagel.

7. Remove the hot, baked "pizza" top half of the bagel from the oven and immediately place it over the bottom half with the cool lettuce.

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