Lox and Capers Flatbread Pizza
Equipment
- 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.
Ingredients
- 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.
Instructions
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.