Since recently discovering that I really do like smoked salmon, I’ll admit I’ve become a little obsessed with it. I kind of want to put it on everything, like Smoked Salmon Egg and Avocado Toast and now smoked salmon flatbread.
It was while I was on our cruise that I really came to the realization that smoked salmon is a good thing….a really good thing. And it was a smoked salmon pizza that really sealed the deal for me. There was pizza available almost 24/7 on the ship and everyday they would have a different specialty pizza. The day they had smoked salmon pizza, I was curious and figured I should give it a try. I mean, there really was no risk involved, if I didn’t like it, I’d just get a different piece of pizza. But what I discovered was it was really, really good.
Once we got home, I knew I was going to have to make my own version at home. I decided to make smoked salmon flatbread because, 1) I happened to have flatbread on hand, 2) it cooks up really fast and 3) it’s the perfect portion for 1 person, which makes it ideal for lunch or a light dinner. It would also be great to serve as an appetizer. So many possibilities for this yumminess!
Once you bite into this flatbread, you will taste the smoky, saltiness of the smoked salmon, the tangy, brininess of the capers and the creamy tanginess of the goat cheese. It is totally an ingredient match made in heaven.
- 1 flatbread, such as Flatout
- 2-3 tbsp pizza sauce
- 3 tbsp shredded mozzarella
- 1 tbsp goat cheese crumbles
- dried dill
- 1 oz smoked salmon
- 1 tbsp capers
- Preheat oven to 350 degrees.
- For an extra crispy crust, pre-bake flatbread directly on the rack in preheated oven for 3-4 minutes.
- Place pre-baked flatbread on a baking sheet.
- Spread pizza sauce on flatbread.
- Sprinkle cheeses over the sauce and then sprinkle a small amount of dill over the cheese.
- Bake for 5 minutes, until cheese is melted.
- Meanwhile, cut smoked salmon into small pieces.
- Once flatbread comes out of the oven, top with salmon pieces, capers and another sprinkle of dill.