Smoked Salmon Flatbread Pizzas

Thinly sliced whole lemons make a beautiful garnish, and they taste great, too. If the pith is superthick on your lemons, use a vegetable peeler to remove some of it before thinly slicing the lemon. Or, if you prefer, simply drizzle the flatbreads with lemon juice before serving.

1 cup all-purpose flour, plus extra for dusting
1/2 teaspoon salt
1/3 cup warm water
3/4 cup whipped cream cheese
2 small lemons: 1 1/2 teaspoons finely grated zest removed, lemon sliced very thinly
3 tablespoons chopped fresh dill, divided
1/4 cup drained capers
1/2 small red onion, sliced paper thin
12 ounces thin-sliced smoked salmon

Adjust oven racks to lowest and highest positions, and heat oven to 500 degrees. Mix flour and salt in a food processor. Pour 1/3 cup warm water over flour mixture; process to form a soft dough ball, adding a teaspoon or so more water if dough does not come together, about 15 seconds. With floured hands, turn dough onto a lightly floured surface and cut into six pieces. Working one at a time, roll dough to an approximate 7-inch round, coating with flour and turning as necessary to keep it from sticking. Transfer to 1 of 2 large parchment- or silpat-lined rimless cookie sheets. Prick dough rounds with a fork and bake, switching cookie sheets to opposite racks after 7 minutes, until spotty brown and crisp, about 10 minutes.

Meanwhile, mix cream cheese, lemon zest and half the dill. Spread flatbreads with cream cheese mixture and top in the following order: capers, onions, smoked salmon, lemon slices and remaining dill. Serve.