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Smoked Salmon Flatbread Pizzas

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A few months ago I got a call from Babs Churnetz, the food editor of REDBOOK. They were featuring summer menus from food bloggers and would Three Many Cooks like to be part of the roundup? Our task was to develop a simple picnic that could easily travel. We three cooks love pizza, but heating the oven to 500 degrees on a 100-degree day is not our idea of fun. Plus cold pizza’s fine for leftovers, but hardly an ideal summer main course. Still, we wanted to do pizza, and so we found a way.

Rather than make dough from scratch or even buy pizza dough, we started with store-bought naan that we heated for five minutes, just enough to take the chill off. We spread the naan with cream cheese chockfull of red onion, capers, dill, and lemon zest, and then topped it with smoked salmon. Now here was a pizza that could travel.

For more of our recipes and other great summer menus from fellow food bloggers, Alice of Savory Sweet Life and Joy The Baker check out this month’s issue of REDBOOK.


Smoked Salmon Flatbread Pizzas
 
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Serves: Makes 4 pizzas serving 8
Ingredients
  • 4 store-bought naan breads
  • 1 package (8 ounces) light Neufchatel cream cheese, softened
  • ¼ cup each: finely diced red onion and drained chopped capers
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon finely grated lemon zest, lemon reserved (see note above)
  • 8 ounces thinly sliced smoked salmon
Instructions
  1. Adjust oven rack to middle position and heat oven to 400 degrees. Lay naan directly on oven rack and bake until well heated, about 5 minutes. Meanwhile, mix cream cheese with onion, capers, dill, and lemon zest; set aside.
  2. Shortly before serving, spread a portion of cream cheese over each naan and top with smoked salmon. Wrap in foil until ready to serve.
Notes
To quickly soften cream cheese, remove it from its packaging and microwave on high power for 30 seconds.
Cut the zested lemon into eighths and pack it for the picnic for squeezing onto the pizza. You may also want to pack up some extra dill for garnish.

About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.

10 Comments

  1. Caroline says

    What perfect, cool hors d’oeuvres to look forward to at the end of this hot day, thank you, Pam!

    Reply

    • Pam Anderson says

      Hey Simon,

      We’ve done a little site work recently, I’m I’m thinking this might be affecting printing. I’ve got our tech pro checking on it, and I’ll keep you posted.

      Reply

  7. Simon says

    I just noticed the heading on my replies………..”Simon says”………….Like I never heard that before!

    Reply

  8. Stephy says

    I do love pizza with more smoked salmon as topping. My favorite food all the time. I might gain weight eating this. I am going to make it soon. Love your recipe.

    Reply

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