Smoked Salmon Flatbread Pizza
Chive Blossoms, Chives, Fried Capers
Dill, Lemon, Maui Onion, Horseradish Cream Cheese
Smoked salmon pizza was one of a trio of flatbreads we served for lunch aboard Oasis on a recent cruise over to Two Harbors at Catalina Island. Lunch on the aft deck could not have been more delightful – with perfect weather, breathtaking scenery, and wonderful company.
Our three light and crispy flatbread pizzas (smoked salmon, roasted brussels sprouts, and a version of vegetable with arugula) were accompanied by a lively chopped Israeli salad and refreshingly cool sangria. Flatbread pizzas make for a super-satisfying lunch on board. They are fast and easy to cook in the galley, and they’re not as filling as traditional pizza – so after lunch we were buoyant and ready for a fabulous 6 mile hike around the island.
Smoked Salmon Pizza Recipe
Brush both sides of lavash flatbread with olive oil. Bake in a 400°F oven until flatbread becomes a bit crispy, about 5 minutes. Remove from oven and let cool.
Rinse and drain capers. Dry well with paper towels. Heat olive oil in a small sauce pan. Add capers and fry about 3 minutes. Drain on paper towels.
Combine whipped cream cheese with grated horseradish. Spread cream cheese mixture over the flatbread. Top with sliced smoked salmon.
Top salmon with fried capers, thinly sliced maui onion, finely chopped chives and snipped dill.
Rinse the chive blossom in cool water. Separate the tiny florets from the cluster. Sprinkle over the top of the pizza. Serve pizza with lemon.
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