Smoked-Salmon Flatbread With Pickled Beet

It's a tasty riff on the favorite bagel combination.

Prep Time:

25 mins

Total Time:

1 hr

Servings:

4

Try this breakfast-for-dinner recipe tonight. Our salmon flatbread is an easy, bagel-inspired dish that combines store-bought pizza dough with the favorite combination of smoked salmon and cream cheese. We riffed a little using the garlicky, herby Boursin cheese and creamy mozzarella to amp up the flavors. And, we paired it with quick pickled beets for a crunchy complement. Add a green salad or some vegetable sides, and it’s perfect for a laid-back meal for four. It can also be turned into an easy and elegant brunch appetizer when cut into smaller bite-size squares.

Directions

Preheat oven; prep pan and stretch dough to fit:

Preheat oven to 450°F, with a pizza stone or inverted baking sheet on lowest rack. Drizzle 3 tablespoons oil onto a rimmed quarter sheet pan (9 by 13 inches). Stretch dough to edges of pan.
Drizzle dough with oil; add seeds then cheeses:

Drizzle dough evenly with remaining 1 tablespoon oil; sprinkle with sesame seeds and season with salt and pepper. Top with mozzarella and garlic-herb cheese, leaving a 1/2-inch border.
Bake:

Bake on stone until cheese is melted and bubbly, and crust is golden brown and set on bottom, 22 to 24 minutes.
Combine beet with lemon:

Meanwhile, in a bowl, combine beet, lemon zest and juice, and 3/4 teaspoon salt. Let stand 10 minutes.
Let cool and top with salmon:

Remove pizza from oven; let cool slightly. Top with salmon, beet mixture, and herbs. Slice and serve.