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Smoked Salmon Flatbread with Arugula

Active Time: 15 minutes
Total Time: 30 minutes
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Why we love it:

I’ve included a recipe for the flatbread dough (which obviously increases the total time here) because, as doughs go, pizza and flatbread dough is easy to make AND if you want to make this gluten free, making your own with “cup4cup” GF flour is the way to go! If this doesn’t sound fun to you - just buy the pizza dough! Or even buy a prepared focaccia or naan bread and top those for this meal.

Ingredients

  • 2 cups Flour (all-purpose, maybe up to an extra ¾ cup too)
  • 1 package Instant Yeast (2 and ¼ teaspoons)
  • 112 teaspoons White Sugar
  • 2 Tablespoons Extra Virgin Olive Oil (divided)
  • 34 cup Water (warm)
  • 34 teaspoon Kosher Salt
  • 1 pound Prepared Pizza Dough (if buying it prepared!)
  • 12 Red Onion
  • 6 ounces Cream Cheese
  • 4 ounces Smoked Salmon
  • 3 Tablespoons Capers
  • 1 teaspoon White Sesame Seeds
  • 4 cups Arugula

Cooking Instructions

  • 1. HOMEMADE DOUGH*

    (OPTIONAL - SKIP THIS STEP IF YOU PURCHASED DOUGH)
    Combine 1 cup of flour, instant yeast, and sugar in a large bowl. Add olive oil and warm water and use a wooden spoon to stir well. Gradually add another 1 cup of flour and the salt. Stir until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl (if it’s looking too wet and not forming a ball, you can add up to ¾ cup more flour but go gradually). The dough will still be slightly sticky but still should be manageable with your hands.

  • 2. FORM DOUGH

    (IF YOU’VE MADE DOUGH OR PURCHASED A RAW BALL START HERE)

    Drizzle a separate, large, clean bowl generously with olive oil; then form your pizza dough into a round ball and transfer to your bowl with the olive oil in it. Roll the pizza dough around until it is coated in olive oil, then cover the bowl with a clean towel and place it in a warm place to rise for 30 minutes or until doubled in size.

    Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and use either your hands or a rolling pin to work the dough into a 12" circle or oval.

    Transfer dough to a pizza pan or baking sheet lightly drizzled with olive oil.

  • 3. PREHEAT OVEN TO 425 DEGREES
  • 4. TOPPING

    (IF YOU HAVE A NAAN CRUST OR OTHER PRE-FORMED, PURCHASED CRUST START HERE!)

  • 5. ONION

    Thinly slice the red onion and place on the pizza dough. Sprinkle with a drizzle of olive oil (about 1 teaspoon) and a ¼ teaspoon of salt and pepper if desired.

  • 6. BAKE

    Bake pizza for about 13 - 15 minutes or until dough is golden brown and cooked through. Remove and let cool slightly.

  • 7. CHEESE

    Meanwhile, stir up the cream cheese to soften. When the dough is out for at least 4 - 5 minutes, spread evenly with cream cheese.

  • 8. ASSEMBLE

    Top with salmon, capers, and sesame seeds. Wash and dry the arugula and pile high on top.

  • 9. SERVING

    Slice and serve!

    Leftovers are great cold for breakfast but they don’t hold up well much longer than one day. If you don't eat the whole thing on day one, you can also leave the dough well wrapped at room temperature overnight and assemble to order.

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Substitutions

  • GLUTEN FREE:
    get a GF crust or “Cup4Cup GF Flour” to make the dough
  • DAIRY FREE:
    omit the cheese or use a dollop of cashew cheese on top after it’s baked
  • COW DAIRY FREE:
    sheep or goat feta, or sub for fresh goat cheese dollops on top
  • BUY DOUGH:
    omit the flour, yeast, sugar, salt, etc. and buy a pre-made raw dough ball
  • FORMED DOUGH:
    mit making the dough and forming it by purchasing a formed pizza crust, cauliflower crust, gluten free crust, or even a sheet of focaccia bread or naan bread. You won’t cook it as long before topping but do warm it up
  • KIDS CORNER:

Kid Friendly Version

How to Tweak This Recipe for Kids:

  • I’ve cooked for plenty of kids who love smoked salmon - mine does not. I serve his with cream cheese and cucumbers or a little bit of hummus. Assemble their corner in a way that they’ll accept with an open mind

Prep Ahead & Use It Up

  1. If making your pizza dough from scratch, it can rest in the fridge overnight
  2. Bake the flatbread with red onion on it only, up to 1 day ahead. But don’t top it with cheese, salmon, or lettuce yet; reheat at 350 for about 6 minutes then proceed with assembly
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