Craving a gourmet-level cheesy flatbread you can easily whip up at home? This Smoked Salmon Flatbread is not only warm, cheesy, flavorful, and gorgeous, but it comes together in just 15-minutes.
I’m gonna be honest, I had this exact craving recently but when I searched for the recipe, I couldn’t find one that was cheesy enough! So, I thought, let’s just work on a new recipe! And after the success of my Naan Breakfast Pizza, I knew the direction I wanted to take this.
And so here we have it. A crispy naan topped with a generous spread of creamy garlic and dill ricotta, smothered in melty mozzarella and Parmesan, baked and then finished with fresh smoked salmon and a little more dill.
All culminating in an elegant lunch, dinner, or shareable app that is fast and not overcomplicated. Because as a mom-on-the-go who doesn’t want to compromise on flavor, I try to be really intentional with each and every ingredient used!
Cheesy Smoked Salmon Flatbread Ingredients & Substitutions
Here’s everything you need:
- Naan. You can use an alternative like lavash or artisanal flatbread, but naan is my favorite here!
- Garlic. Fresh garlic goes a long way in this recipe, but you can also-used pre-minced. I would use a full tablespoon if you are going with the jarred stuff.
- Dill. Dill and salmon is a classic combo, but if you don’t have any dill, fresh rosemary or oregano work as well. You can always use dried dill, too! In that case, use 2 teaspoons.
- Ricotta. Ful-fat whole milk ricotta works best here.
- Mozzarella cheese. Low-moisture whole milk is my favorite in this flatbread, but you can also use part-skim.
- Parmesan cheese. I grated my own, but you can also use pre-shredded.
- Salt & pepper.
- Smoked Salmon. Nova lox is my favorite!
Additional Optional Topping Ideas
This simple yet flavorful flatbread recipe is delicious as written, but if you want to amp up the flavor and make it your own, here are some of my favorite toppings that I add when I have on hand:
- Diced red onion.
- Capers.
- Fresh cracked black pepper.
- Red pepper flakes.
Tips and Tricks for the best Flatbread with Smoked Salmon
Season Your Ricotta
Peel and mince your garlic and finely chop your fresh dill. Add the ricotta to a bowl with salt, pepper, the minced garlic, and the chopped dill. Stir to combine, seasoning the ricotta and evenly distributing the garlic and herbs.
Then, you can line the naan up on a baking sheet and spread the ricotta mixture in a generous, even layer on the bread. You can leave a little space to act as a “crust” but I usually get pretty close to the edges to make the most of every bite!
Smother Your Naan Flatbread in Cheese
Once your ricotta is spread over the naan, it’s time to add your melting cheese! Start with an even layer of mozzarella, then add the Parmesan.
I usually buy a huge block of Parmesan from Sam’s Club (it’s well priced and lasts a while!!) to always have on hand. I love using my rotary cheese grater to freshly grate the cheese over top.
However, for an even easier flatbread, you can simply use pre-grated Parmesan cheese!
Once your naan is fully covered with cheese, bake it on the top rack of a 425°F oven until the cheese is melted and bubbly.
Add the Smoked Salmon Last
Smoked salmon is super flavorful! However, to keep the integrity of the smoked salmon, it’s best not to heat it. Too much heat will not only change the texture but immensely impact the flavor.
So, we add it last — after the cheesy flatbread comes out of the oven. I usually end up slicing my naan pizza into 4 triangular pieces, so I make sure to arrange the smoked salmon so that each slice will have a satisfactory amount.
How to Properly Store Leftover Smoked Salmon Naan Flatbread
Store leftovers in an airtight container for 4-5 days in the refrigerator.
As discussed, smoked salmon is always best when it’s not heated. So, leftovers are best enjoyed cold!
However, if you really want it nice and warm (I don’t blame you), you can take the extra step to remove the smoked salmon and set it aside, reheat the flatbread, and add it back on top.
Just reheat the cheesy white pizza inspired flatbread at 350°F for 5-7 minutes until the cheese is nice and melty, then add the smoked salmon back on top!
Cheesy 15-Minute Smoked Salmon Flatbread with Ricotta
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Rotary Cheese Grater optional
Ingredients
- 2 pieces naan
- 2 cloves garlic
- 1 teaspoon chopped fresh dill (+ more for garnish)
- ½ cup full-fat ricotta cheese
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ½ cup shredded low-moisture mozzarella cheese
- ½ cup shredded Parmesan cheese
- 4 ounces smoked salmon
Instructions
- Preheat the oven to 425°F and line two naans up on a large baking sheet.2 pieces naan
- Peel and mince the garlic and chop your fresh dill. To a medium bowl, mix together the ricotta, salt, pepper, minced garlic, and chopped dill.2 cloves garlic, 1 teaspoon chopped fresh dill, ½ cup full-fat ricotta cheese, ⅛ teaspoon salt, ⅛ teaspoon black pepper
- Spread the ricotta mixture in a generous, even layer over the two naans.
- Sprinkle the mozzarella and Parmesan cheese in an even layer on top of the ricotta layer.½ cup shredded low-moisture mozzarella cheese, ½ cup shredded Parmesan cheese
- Bake on the top rack for 8-10 minutes until the cheese is melted and bubbly.
- Add the smoked salmon and a little extra dill on top. Slice and enjoy!4 ounces smoked salmon
Pro Tips
- Want to amp up the flavor? Try finishing this Smoked Salmon Flatbread with some capers, diced red onion, extra fresh cracked black pepper, or red pepper flakes.
- Leftovers will last up to 5 days in an airtight container in the refrigerator and can be enjoyed cold.
- Smoked salmon shouldn’t be heated, so make sure to add it after your flatbread comes out of the oven! This also means if you do reheat leftovers, the smoked salmon should be removed, set aside, and placed back on top once hot.
