Smoked Salmon Breakfast Flatbread Recipe

Smoked Salmon Breakfast Flatbread Recipe

How To Make Smoked Salmon Breakfast Flatbread

This breakfast flatbread is made with pizza dough topped with red onion, salmon, and “everything bagel” seasoning then baked to a golden brown finish.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • 1cupall-purpose flour,or white whole wheat flour
  • tspbaking powder
  • ½tspkosher salt
  • 1cupGreek yogurt,non-fat, not regular, drained if there’s any liquid
  • olive oil spray
  • Everything Bagel Seasoning
  • ½red onion,peeled and sliced into thin strips
  • 1tbspextra virgin olive oil
  • ½cupless-fat cream cheese
  • 1beefsteak tomato,sliced thin
  • 4ozsmoked salmon,or nova lox
  • 2tbspcapers,drained
  • fresh dill,for garnish
  • 4flour


  1. Preheat the oven to 450 degrees F. Place a silicone liner on a large baking sheet or spray with oil if using parchment.

  2. In a medium bowl, combine the flour, baking powder, and salt and whisk well.

  3. Add the yogurt and mix with a fork or spatula until well combined.

  4. Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky but not sticky for about 20 turns.

  5. Divide into 4 equal balls.

  6. Sprinkle a work surface and rolling pin with a little flour roll the dough out into thin ovals with 7 to 8 inches in diameter and place on the prepared baking sheet.

  7. Spritz the dough with olive oil. Sprinkle everything bagel seasoning in a 1-inch border around the edge.

  8. Combine half of the red onion with olive oil then scatter the onion in the center of each.

  9. Transfer to the oven and bake for 10 to 14 minutes until the crust is golden and crisp.

  10. Remove from oven and dollop cream cheese in the center of each, leaving the edge clear.

  11. Top with tomato, then salmon, and top with capers and dill.

Recipe Notes

Air Fryer Directions:

  • Preheat the air fryer to 400 degrees F.
  • When the air fryer is ready, transfer the dough to the basket and bake until firm and golden for 5 to 6 minutes turning once halfway. 
  • Repeat with the remaining dough.


  • Calories: 1100.17kcal
  • Fat: 92.81g
  • Saturated Fat: 48.56g
  • Monounsaturated Fat: 26.36g
  • Polyunsaturated Fat: 4.63g
  • Carbohydrates: 41.86g
  • Fiber: 1.72g
  • Sugar: 11.41g
  • Protein: 28.36g
  • Cholesterol: 271.30mg
  • Sodium: 1311.05mg
  • Calcium: 419.24mg
  • Potassium: 504.87mg
  • Iron: 3.04mg
  • Vitamin A: 869.71µg
  • Vitamin C: 5.55mg
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