If you're a fan of smoked salmon, you'll love this lox and capers flatbread pizza. It’s like the cool younger cousin of a classic bagels and lox recipe, but a little crispier, a little fancier, and just as satisfying. Perfect for a laid-back salmon lunch or a weekend brunch spread, this dish borrows the best parts of a traditional lox breakfast—silky salmon lox, briny capers, tangy cream cheese—and layers them onto a crispy flatbread base. Whether you’re putting together a lox board for friends or searching for new salmon sandwich ideas, this recipe is a keeper.
Lox and Capers Flatbread Pizza
Prep Time 10 minutes mins
Cook Time 7 minutes mins
Total Time 17 minutes mins
Course Appetizer, Main Course
Cuisine American, Mediterranean
Baking sheet or pizza stone For crisping the flatbread. A cast iron skillet works too for an even, golden base.
Knife and Cutting Board For slicing onions, salmon, and garnishes.
Small bowl To mix lemon juice and zest with cream cheese.
Oven or toaster oven A broiler will work in a pinch if you're just crisping up one small flatbread.
- Flatbread 1 large or 2 small – Use store-bought naan, lavash, or pita for convenience, or make your own if you're feeling ambitious.
- Cream cheese 4 oz, softened – Plain or whipped works great. For a twist, try a dill or chive cream cheese.
- Smoked salmon lox 4 oz – Go for high-quality thin-sliced lox; gravlax also works if you prefer a cured salmon flavor.
- Capers 2 tbsp, drained – Adds that essential salty punch.
- Red onion ¼ small, very thinly sliced – Soak in cold water for 10 minutes to mellow the bite if desired.
- Fresh dill 1 tbsp, chopped – Bright and herbal, perfect with salmon.
- Lemon zest ½ tsp + lemon juice (1 tsp) – For a fresh, citrusy finish.
- Olive oil 1 tbsp – To lightly crisp the flatbread before assembling.
- Black pepper to taste – Freshly cracked is best.
Preheat the oven
to 400°F (200°C). Lightly brush the flatbread with olive oil on both sides and place it on a baking sheet or pizza stone.
Bake for 5–7 minutes
or until the flatbread is golden and crisp on the edges.
Mix the cream cheese
with lemon zest and juice until smooth and spreadable.
Remove the flatbread from the oven
and let it cool for 1–2 minutes so the cream cheese won’t melt on contact.
Spread the lemony cream cheese
evenly over the flatbread.
Layer the smoked salmon lox
on top, followed by red onions, capers, and chopped dill.
Crack some black pepper
over the top and serve immediately.
Pairings
This flatbread pairs beautifully with a crisp glass of white wine like Sauvignon Blanc or a dry rosé. If you’re keeping it casual, a cold-brew coffee or cucumber-lemon sparkling water would also complement the freshness. For a brunch-style spread, serve alongside soft-boiled eggs, a cucumber salad, or even some salmon rolls for variety.
FAQs
1. Can I use gravlax instead of lox?
Yes! Gravlax is a Scandinavian cured salmon recipe often flavored with dill and sugar. It adds a slightly sweeter, herbal note that works well here.
2. What’s the best kind of salmon for this recipe?
Stick to cold-smoked salmon lox for that silky, melt-in-your-mouth texture. You can also use homemade cured salmon if you have a favorite lox recipe or are experimenting with a cured salmon recipe of your own.
3. Can I make this ahead?
You can crisp the flatbread and prep your toppings in advance, but assemble just before serving so it stays crisp.
4. Is this similar to a salmon wrap or sandwich?
Yes, it shares flavors with many easy salmon recipes like a smoked salmon bagel recipe or salmon sandwich recipes, but offers a different texture with the flatbread base. If you’re into salmon wrap recipes or looking for unique salmon dishes, this is a fun alternative.
5. Any tips for a gluten-free version?
Use a gluten-free flatbread or large rice crackers as the base—it still tastes amazing!
