Although the term lox is sometimes used to describe smoked salmon, they are different. Lox is a more specific term than smoked salmon, and is salt-cured or brined but never cooked or smoked. It has a silky, rich texture, and translucency. For this recipe, I recommend a larger piece of hot smoked salmon that looks like a cooked fillet rather than lox or thinly sliced smoked salmon, though any smoked salmon will work. The larger chunks make for a nicer bite of pizza.