Sunday Morning Flatbread

sunday morning flatbread

If you’re like me, you love to cook for your loved ones. And, hopefully, if your loved ones are like mine, they relish being cooked for. My better half and I have this kind of symbiosis. We look forward to the weekend, where I can cook to my heart’s content, and he can, well, eat to his heart’s content. Sounds idyllic, right? He does all the dishes and cleans up, so it really is a nice give and take.

One of his favorite things to eat for breakfast is smoked salmon, in any way, shape, or form. It’s his favorite brunch, ever, so I make sure I have some around when special weekends arrive, especially on New Year’s Day type holiday weekends, when we can lounge around in jammies and feast and drink coffee while it snows outside.

I make this flatbread on just those kinds of lazy Sundays, when I have all the ingredients on hand and my better half is still waking up behind his newspaper. (Even though I wrote newspaper, I really meant phone, because that’s where he gets his news, from his phone. It just sounded better to write “newspaper.” More romantic, somehow. I dunno.)

The flatbread bakes up like a dream, and the cream cheese melts and gets gooey and is the perfect thing to make for any smoked salmon lover, or any lover at all. No eggs, either, but no less delicious for breakfast or brunch. And the pesto you buy at the store in a little glass jar works wonderfully for this, don’t bother digging out your mortar and pestle and grinding up your own. Brew a big pot of coffee while the flatbread bakes. Newspapers and phones will be put down as soon as it comes out of the oven, I promise you this.

Sunday morning just got a little sunnier.

Amy at Flatout

Sunday Morning Flatbread


  • 1 Flatout flatbread
  • 2 tablespoons pesto
  • 2-3 slices smoked salmon or lox
  • 1 tablespoon capers
  • 2 tablespoons plain or chive cream cheese


Preheat oven to 375°F. Place Flatout on a cookie sheet. Bake at 375°F for two minutes. Brush on pesto, then arrange smoked salmon, capers, and top with dollops of the cream cheese. Bake at 375°F for four minutes. Remove from oven.

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