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Summer Flatbread Pizza with Kipper Snacks

 This summer flatbread pizza is smothered with ricotta and topped with zucchini, tomatoes, onion, basil, and smoky Kipper Snacks! The perfect light meal or snack for summertime.

Vertical shot of flatbread slices on a baking sheet.

This post is sponsored by King Oscar | Thank you for supporting the brands I trust.

For small plates or just one plate.

This fresh summer flatbread pizza is perfect for all occasions—whether that occasion involve wine and nosh with a friend, or a quiet date night with your couch and Netflix. (Both fantastic options if you ask us!) Though summer is for entertaining, 2020 had a different plan—and schmoozing with a large group of pals wasn’t part of it. But that doesn’t mean we have to snub all of the good food that goes with larger gatherings. Who needs a crowd for an excuse to smash back a bunch of appetizers? Not anyone in this house…

Vertical shot of flatbread slices on a baking sheet.

Smooth, fresh, and smoky.

We decided to snub the red sauce for this one. Our summer-inspired flatbread pizza is smeared with smooth ricotta, then topped with seasonal goodies like zucchini, tomatoes, and basil. Red onions add a nice bite; a spritz of fresh lemon juice brings on a refreshing bang. But the star of this beauty doesn’t come from the garden—it comes from a can. We’re talkin’ Kipper Snacks.

Close up of package of King Oscar Kipper Snacks with summer flatbread in the background.

Here’s the deal with Kipper Snacks.

King Oscar’s Kipper Snacks are high-quality tender boneless fillets of traditionally smoked wild-caught herring. If you’re a fan of smoked fish, or anything smoked for that matter, Kipper Snacks are right up your alley. This authentically wood-smoked fish offers up that warm and cozy aroma and flavor without artificial, chemical flavoring. It’s all legit. And the flavor is SO delectable that they’re easy to eat right out of the can. They’re also a lot of fun to cook with, hence this flavor-packed flatbread pizza.

How to make Summer Flatbread Pizza with Kipper Snacks.

Cutting board with open can of Kipper Snacks, sliced zucchini, chopped tomatoes, and sliced red onions.

Side by side images of flatbread with ricotta, and flatbread with rest of the toppings added.

This recipe is incredibly quick and simple. We kept things lazy by using already-made flatbreads, but you could make your own if you’ve got a favorite recipe you swear by.

Here’s the easy peasy ingredient list:

  • 2 small or one large flatbread
  • Ricotta cheese
  • Garlic cloves
  • Cracked black pepper
  • Zucchini
  • Grape tomatoes
  • Red onions
  • Fresh basil
  • King Oscar Kipper Snacks
  • Fresh mozzarella pearls (or torn pieces from a fresh mozzarella ball)
  • Lemon

Here’s what you’ll do.

  1. Preheat your oven as per the directions on the packaging for your flatbread (or the recipe you’re using).
  2. Place the ricotta cheese into a mixing bowl and grate your garlic cloves over the ricotta; stir until it’s completely mixed.
  3. Smother the ricotta cheese over the flatbreads, leaving a bit of space for a crust. Hit the ricotta with some cracked black pepper.
  4. Drain the oil from the can of Kipper Snacks, then transfer the fillets to a cutting board. Roughly chop the fillets and evenly spread them over the flatbreads.
  5. Then, top the flatbreads with thinly sliced zucchini, sliced grape tomatoes, and thinly sliced red onion. Tuck the mozzarella balls (or torn pieces) around the other ingredients. (Try to keep them away from the edges of the flatbreads. We’re cooking these directly on the rack, so we don’t want a mozzarella spill in the oven.)
  6. Place the flatbreads into the oven, directly on the rack, and bake for about 6-8 minutes, or as per the flatbread instructions.
  7. For the last minute or two of cooking, you can put the broiler on to get that nice browning on your cheese.
  8. When done, the flatbreads should be nice and crispy.
  9. Let the flatbread sit for a minute or two to cool off. Then, spritz with fresh lemon juice, garnish with fresh basil, and cut into triangular or rectangular slices to serve.

Close up of baked flatbread pizza.

Summer flatbreads fresh out of the oven.

Here are some other recipes that put Kipper Snacks to use.

Hope you love it!

If you plan on making this recipe, be sure to snap a pic and tag us on Insta! @killing__thyme.

Summer Flatbread Pizza with Kipper Snacks

This summer flatbread pizza is smothered with ricotta and topped with zucchini, tomatoes, onion, basil, and smoky Kipper Snacks! The perfect light meal or snack for summertime.
Course Appetizer, Breakfast for dinner, Lunch, Snack
Cuisine Pescetarian
Keyword fish, flatbread, pizza, seafood
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Author Dana Sandonato

Ingredients

  • 2 small flatbreads (approx. 7 oz each) or one large flatbread (approx. 14 oz)
  • 1 can of King Oscar Kipper Snacks, drained
  • 2 cups ricotta cheese
  • 2 cloves of garlic, grated
  • Cracked black pepper
  • 1 cup thinly sliced zucchini, preferably sliced with a mandolin
  • 1 cup sliced grape tomatoes
  • 3 oz fresh mozzarella We used mozzarella pearls, but you can get a regular ball of mozzarella and tear it into small pieces.
  • Fresh basil leaves, for garnish
  • Lemon wedges

Instructions

  • Preheat your oven as per the directions on the packaging for your flatbread (or the recipe you're using).
  • Place the ricotta cheese into a mixing bowl. Grate the garlic cloves over the ricotta using a microplane (if you don't have one, mince your garlic). Stir until it's completely mixed.
  • Smother the ricotta cheese over the flatbreads, leaving a bit of space for a crust; hit the ricotta with some cracked black pepper.
  • Drain the oil from the can of Kipper Snacks, then transfer the fillets to a cutting board. Roughly chop the fillets and evenly spread them over the flatbreads. Top the flatbreads with thinly sliced zucchini, sliced grape tomatoes, and thinly sliced red onion. Tuck the mozzarella balls (or torn pieces) around the other ingredients. (Try to keep them away from the edges of the flatbreads. We're cooking these directly on the rack, so we don't want a mozzarella spill in the oven.)
  • Place the flatbreads into the oven, directly on the rack, and bake for about 6-8 minutes, or as per the flatbread instructions. For the last minute or two of baking, you can put the broiler on to get that nice browning on your cheese. Just keep a close eye on it so it doesn't burn.
  • When done, the flatbreads should be nice and crispy. Let the flatbread sit for a minute or two to cool off. Then, spritz with fresh lemon juice, garnish with fresh basil, and cut into triangular or rectangular slices to serve.

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