Smoked Salmon Flatbread Recipe
Italian 00 flour, dill cream cheese, smoked salmon, arugula, pickled red onions, capers.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Mix Dough
In a large mixing bowl, combine Italian 00 flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Flatbread Assembly
- 5
Preheat Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.
- 6
Shape Dough
Once dough has risen, punch it down and divide it into two equal portions. Roll each portion into a flatbread shape, about 1/4 inch thick.
- 7
Bake Flatbread
Transfer the flatbread to a baking sheet or preheated pizza stone. Bake for 8-10 minutes or until golden brown.
- 8
Add Toppings
Spread dill cream cheese over the baked flatbread, then layer with smoked salmon, arugula, pickled red onions, and capers.
- 9
Serve
Slice the flatbread into pieces and serve immediately.
