Directions

• Preheat the oven to 450F. Place a silicone liner on a large baking sheet or spray with oil if using parchment.
• In a medium bowl combine the flour, baking powder and salt and whisk well.
• Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
• Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
• Divide into 4 equal balls about 3-3/8 oz each.
• Sprinkle a work surface and rolling pin with a little flour roll the dough out into thin ovals 7 to 8 inches in diameter and place on the prepared baking sheet.
• Spritz the dough with olive oil. Sprinkle everything bagel seasoning in a 1-inch boarder around the edge.
• Combine half of the red onion with olive oil, scatter the onion in the center of each.
• Transfer to the oven and bake 10 to 14 minutes, until the crust is golden and crisp.
• Remove from oven and dallop cream cheese in the center of each, leaving the edge clear.
• Top with tomato, then salmon and top with capers and dill.