Gourmet Salmon Flatbread Pizza

Here’s my go-to salmon flatbread pizza recipe, with a crispy thin crust, fresh herbs, and a light spread of cream cheese that works perfectly with the smoky salmon and capers.

This flatbread has become our Friday night favorite – it’s quick enough for weeknight cooking but feels fancy enough for when friends come over. I usually make an extra one because my kids always ask for seconds, and honestly, cold salmon pizza makes a pretty great lunch the next day too.

What Kind of Smoked Salmon Should I Use?

For flatbread pizza, cold-smoked salmon (also called lox) is your best bet since it has that silky, smooth texture that works perfectly on top of pizza. You’ll find two main types at the store – farm-raised Atlantic salmon and wild-caught Pacific salmon, with Atlantic typically being more mild and buttery in flavor. The thinner slices work better for this recipe, so look for salmon that’s been sliced for bagels rather than the thicker chunks. If you’re shopping at the deli counter, ask them to slice it paper-thin, which will give you the best texture when layered on your flatbread.

Options for Substitutions

This easy flatbread pizza is pretty adaptable – here’s what you can swap if needed:

• Flatbread: You’ve got options here! Try naan bread, pita bread, or even a regular pizza crust. Just remember that cooking times might need to be adjusted depending on the thickness of your base.
• Cream cheese: While cream cheese gives the best creamy base, you could use mascarpone or even Greek yogurt mixed with a little soft cheese. For a dairy-free version, try dairy-free cream cheese alternatives.
• Smoked salmon: Smoked salmon is pretty key to this recipe’s flavor, but you could use hot-smoked salmon or even canned salmon in a pinch. Just know the texture and taste will be different.
• Capers: If capers aren’t your thing, try chopped olives or pickled red onions for that salty bite.
• Red onion: Shallots make a good swap here, or you could use pickled red onions for extra tang.
• Fresh dill: While fresh dill pairs perfectly with salmon, you could use fresh chives or even dried dill (use about 1/3 the amount) if that’s what you have.

Watch Out for These Mistakes While Cooking

The biggest mistake when making salmon flatbread pizza is overheating the smoked salmon, which can make it tough and dry – instead, add the salmon after the flatbread comes out of the oven and let the residual heat gently warm it. A common error is spreading the cream cheese while it’s still cold, so make sure to let it soften at room temperature for at least 30 minutes for smooth, even spreading. To keep your flatbread from becoming soggy, pre-bake it for 3-4 minutes before adding any toppings, and pat the capers dry with paper towels to remove excess brine. For the freshest flavor, add the chopped dill right before serving, as heat can diminish its bright taste and aroma.

What to Serve With Salmon Flatbread Pizza?

This elegant twist on pizza pairs really well with simple, fresh sides that won’t overpower the delicate smoked salmon and cream cheese combo. A crisp arugula salad dressed with just lemon juice and olive oil makes a perfect match – the peppery greens complement the smoky fish nicely. For a more substantial meal, try serving it with a light cucumber soup or a small bowl of chilled gazpacho on the side. Since the flatbread already has rich toppings, keeping the sides light and refreshing helps balance out the meal.

Storage Instructions

Keep Fresh: Since this pizza has smoked salmon and cream cheese, it’s best enjoyed right after assembly. If you have leftovers, wrap them tightly in plastic wrap or store in an airtight container in the fridge for up to 24 hours. Keep in mind that the flatbread might get a bit softer over time.

Prep Ahead: Want to save time? You can prep all your toppings in advance and store them separately in the fridge. When you’re ready to eat, just assemble your pizza with the pre-prepped ingredients. The chopped ingredients will keep well in separate containers for 2-3 days.

Serve: This pizza is meant to be enjoyed cold or at room temperature, similar to how you’d enjoy a bagel with lox. No reheating needed – in fact, it’s better not to heat it up since that could affect the texture of the smoked salmon and cream cheese.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 20-25 g
• Fat: 30-35 g
• Carbohydrates: 40-45 g

Ingredients

• 2 tbsp fresh dill (finely chopped for best flavor)
• 1 flatbread (store-bought or homemade, about 8-10 inches)
• 2 tbsp capers (drained, adds briny pop)
• 3-4 oz cream cheese (softened to room temperature for easy spreading)
• 4-6 oz smoked salmon (I use Vital Choice for quality and sustainability)
• 1/4 red onion (thinly sliced into rings, about 1/8-inch thick)

Step 1: Prepare the Mise en Place

• 1/4 red onion, thinly sliced
• 2 tbsp fresh dill, finely chopped
• 2 tbsp capers, drained
• 3-4 oz cream cheese, softened

While the flatbread bakes, prepare all your toppings so assembly is quick and seamless.

Thinly slice the red onion into 1/8-inch rings and place in a small bowl.

Finely chop the fresh dill and set aside in a separate small bowl.

Drain the capers thoroughly and pat dry with a paper towel—this removes excess moisture that could make the finished pizza soggy.

Remove the cream cheese from the refrigerator if it’s not already at room temperature; it should be soft enough to spread easily without tearing the flatbread.

Step 2: Toast the Flatbread

• 1 flatbread

Preheat your oven to 375°F and bake the flatbread directly on the oven rack for 5-7 minutes until it’s lightly toasted and crispy on the edges but still pliable in the center.

This step adds texture and prevents the flatbread from becoming soggy when topped with cream cheese and salmon.

Transfer to a cutting board and let cool for 2-3 minutes—it should still be warm to the touch but cool enough to handle comfortably.

Step 3: Spread the Cream Cheese Base

• cream cheese from Step 1

Using an offset spatula or the back of a spoon, spread the softened cream cheese evenly across the toasted flatbread, leaving about 1/2-inch border around the edges.

I like to spread it in a thin, even layer rather than heaping it on—this creates a creamy base that holds everything together without overwhelming the delicate salmon flavor.

Work quickly while the flatbread is still warm, as this helps the cream cheese meld slightly into the bread.

Step 4: Layer the Salmon and Toppings

• 4-6 oz smoked salmon
• capers from Step 1
• red onion from Step 1
• fresh dill from Step 1

Arrange the smoked salmon in loose, overlapping folds across the cream cheese base—don’t pack it too tightly.

Scatter the drained capers evenly over the salmon, then distribute the sliced red onions in a single layer.

I always finish with the fresh dill sprinkled generously over the top, as it provides a bright, fresh flavor that ties everything together beautifully.

Step back and admire your creation before slicing!

Step 5: Slice and Serve

Using a sharp chef’s knife or pizza cutter, cut the flatbread pizza into 4-6 slices, wiping the blade clean between cuts to prevent the salmon and cream cheese from dragging.

Serve immediately on individual plates or a serving platter while the flatbread is still warm and the flavors are at their peak.