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Spring Flat Bread with Smoked Salmon and Asparagus | Zestful Kitchen

Spring Flat Bread with Smoked Salmon and Asparagus

  • Author: Zestful Kitchen
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 1 pizza 1x


  • 1 pound pizza dough, or one prepared crust
  • Corn meal for dusting
  • Olive oil
  • ½ cup boursin cheese, at room temperature
  • ½ cup low fat cream cheese, at room temperature
  • 1 large garlic clove, minced
  • ⅓ cup fresh dill, roughly chopped
  • 3 ounces smoked salmon
  • 4 stalks fresh asparagus
  • ¼ - ½ cup pickled red onions (see recipe below)
  • 3 tablespoons capers
  • Salt and black pepper, to taste
  • 1 lemon


  1. Heat oven to 500°F.
  2. Place a pizza stone or cookie sheet in the bottom of the oven until heated through.
  3. For fresh dough, cover flat surface with a generous amount of corn meal.
  4. Roll out pizza dough to desired thickness and shape. Transfer to cookie sheet or pizza stone.
  5. Drizzle with a little bit of olive oil and bake for 5-8 minutes, until slightly puffy.
  6. If using prepared crust, place in oven for 2-3 minutes before continuing on.
  7. Meanwhile, combine both cheeses, 3 Tablespoons fresh dill, minced garlic and salt and pepper.
  8. Slice smoked salmon in ¼ inch pieces, they will fall apart into chunks which is what you are looking for.
  9. Slice asparagus thinly and at a diagonal.
  10. When crust is done baking for the first time, remove and spread cheese over the surface.
  11. Top with salmon, asparagus, pickled onion, capers and a drizzle of olive oil.
  12. Bake for 10-15 minutes until crust is crispy and golden brown.
  13. Remove from oven and sprinkle remaining dill, cracked pepper and a squeeze of fresh lemon juice.

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