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

• 1 flatbread for pizza
• Softened cream cheese
• Drained capers
• Thin slices of red onion
• Smoked salmon
• Chopped dill

Step 1: Bake and Cool the Flatbread

Begin by baking the flatbread according to the package directions, or until it is crispy and golden brown.

Once baked, allow the flatbread to cool slightly to ensure that the toppings do not become runny when applied.

Step 2: Apply Cream Cheese

Once the flatbread has cooled slightly, spread a generous layer of cream cheese over the entire surface.

Use as much cream cheese as desired to create a creamy base for your toppings.

Step 3: Add Smoked Salmon and Toppings

Top the cream cheese layer with thin slices of smoked salmon, ensuring even coverage across the flatbread.

Add a handful of capers, thinly sliced red onions, and sprinkle fresh dill over the top for added flavor and visual appeal.

Step 4: Slice and Serve

Finally, cut the flatbread into slices, making it easy to serve and enjoy.

This luxurious smoked salmon flatbread is perfect for a light meal or appetizer.