Rye Flatbread with Slow Roasted Tomatoes, Creamcheese, Salmon, Microgreens & Everything Bagel Seasoning


Okay.. so it’s not quite a pizza, but this close relative is more than able to hold up its own on #pizzafriday.

See this post for my slow roasted tomato recipe- an easy, hands off recipe to make these baby tomatoes and sun golds burst with flavor. Roasting concentrates their flavor, complimenting the creamy cream cheese and herby microgreens.

To make the rye flatbread, I substitute about 1/4 to 1/2 of the total flour with rye flour. I personally love the strong rye flavor, so do 1/2 for myself; others (like my mom) preferred the 1/4 ratio. One tip: Definitely don’t do all rye or it will be tough and too strong in flavor.

Summer Pizza with Basil Pesto, Summer Squash, Tomatoes & Basil Microgreens
Serves 2-4
Time: 30 minutes

  • 1 12-ounce rye flatbread dough ball (half of the recipe below)

  • 1/4 cup or so cream cheese (really depends on your personal preference; I prefer less

  • 1/2 cup- 3/4 cup slow roasted tomatoes (see here)

  • 1 4-ounce package smoked salmon

  • small handful of fresh cilantro microgreens or fresh herbs of your choice (optional)

  • Trader Joe’s everything bagel seasoning, for sprinkling


  1. Preheat oven to 500. Make rye flatbread dough- see recipe below.

  2. Roll out flatbread dough. Bake in oven for 9-12 minutes, until crust is golden brown on the bottom. Let flatbread slightly cool.

  3. Spread cream cheese on top of flatbread. Top with smoked salmon, tomatoes, microgreens, and everything bagel seasoning.

Rye Flatbread Dough-

See recipe directions HERE, but for flour, use…

  • 1 1/2 cups (180g) all purpose flour

  • 1 cup (100g) rye flour (can also do 1/2 cup (50g) of rye for a less strong flavor; just do 2 cups AP flour (240g) if doing this)

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