Smoked Salmon Flatbread

Meet Smoked Salmon Flatbread. She’s light, refreshing, and a little smokey.

Smoked Salmon Flatbread

You can use two 12-inch Boboli pizza crusts or make this easy homemade flatbread. Preheat oven to 425°F.

Flatbread

• 3/4 cup warm water (no hotter than 110°F degrees)
• 2 teaspoons yeast
• 1 teaspoon sugar
• 1/4 cup olive oil
• 1 teaspoon salt
• 2 1/2 cups flour

Place bowl on the mixer stand and using a dough hook attachment, add olive oil and salt. Then slowly add in flour while the mixer is on medium-low speed.

Add until dough begins to “hug” the dough hook.

Remove from the mixer stand and cover and let sit for another 30 minutes or until the dough has about doubled in size. If you’d like to make the dough the day before you need it, you can do that as well & just keep it in the fridge overnight to rise.

Roll flatbread out into the shape of your pan. This crust makes enough to cover a 1/2 sheet pan.

Bake until light golden brown which might take about 15 minutes. When done baking, remove from oven and brush with butter.

Dressing

• 1 cup Sour Cream
• 2 teaspoons fresh lemon juice
• 1 package fresh dill, chopped or processed
• 1/4 teaspoon salt

Mix Sour cream, lemon, dill and salt to taste then refrigerate while the flatbread bakes at the suggested temperature.

Toppings

• 8 ounce smoked salmon
• 1/2 English Cucumber – thinly sliced
• 1/2 red onion – finely chopped or thinly sliced
• 3.5-ounce jar of capers, drained

Gather ingredients for toppings while flatbread bakes.

Slice cucumbers and red onions very thin. A food processor is handy for this.

Let flatbread cool completely. Spread the sour cream mixture on the cooled flatbread. Place cucumber on sour cream.

Place salmon on cucumber.

Spread red onion and capers on top of the salmon. Cut the pizza into wedges. If using for an appetizer, just cut it into smaller pieces. This recipe is lovely for such a thing as it makes so much. Transfer to a platter to serve.