Brunch happens all too rarely. It really can’t take place on workdays, school days, or “normal” days. Brunch is special — reserved for vacations, holidays, birthdays, Mother’s Day, Father’s Day, graduations, and anniversaries. So naturally, I associate brunch with friends, family, and a relaxed time over wonderful food.
That said, please don’t wait for a special event to make brunch! Invite friends and family over this weekend for a relaxed, casual brunch. Just for fun!
This “breakfast pizza” is a bit reminiscent of bagels, lox, and cream cheese — only a bit fancier and prettier! These toppings are dreamy together — fresh, light, and incredibly flavorful!
I’m always trying to create new gluten-free pizza crusts for my seven-year-old son who has Celiac Disease. Did you know that buckwheat is not wheat at all? It’s a plant related to rhubarb and sorrel. It’s derived from grinding the fruit seed of the plant. It’s a fantastic substitute for wheat, oats, rye and barley in a gluten-free diet. And I happen to love its earthy, deep nutty flavor!
It’s going to be a nice, long weekend, since most of us have a day or two off for Memorial Day. So let’s get planning! How about Sunday, 11 AM? (I don’t like brunch much earlier than 11 AM, because I don’t want anyone to feel rushed. Remember, brunch is special!) Start with the Watermelon-Lime Mimosa Smoothie, followed by this pizza! And not to worry, I’ll be adding a yummy salad and insanely good cookie to your brunch menu before the weekend gets here!
Makes 2 (8-inch) pizzas
Total Prep and Cooking Time: approximately 40 minutes
For the crust:
1 cup buckwheat flour
1 cup cornstarch
1 1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 cup buttermilk
1 1/2 teaspoons finely minced garlic
4 finely chopped scallions
Olive oil to coat baking sheet and hands
Freshly ground black pepper
For the topping:
2 cups Crème Fraîche
2 tablespoon finely chopped capers, plus a few whole for garnish
1 1/2 teaspoons lemon juice
1 tablespoon finely chopped, fresh dill
3/4 pound thinly sliced smoked salmon
3/4 pound peeled and steamed asparagus
1/4 cup thinly sliced red onion
Extra virgin olive oil
Sea salt and freshly ground black pepper
To make the crust, heat the oven to 425 degrees, cover a baking sheet with foil, coat it with olive oil, and set it aside.
Combine the dry ingredients in a large mixing bowl and make a well in the center. Add the buttermilk, eggs, garlic, and scallions in the middle of the well. Gently mix only until combined. The dough will be much wetter than a typical bread or pizza dough.
Coat your hands with olive oil and divide the dough into two even parts. Gently press each portion of dough into a thin (about 1/4-inch) round, covering about half the oiled, foil-covered baking sheet. You will need extra oil on your hands to prevent sticking. Sprinkle each round of dough with freshly ground black pepper. Bake until the dough is golden brown on the edges, about 15 to 20 minutes.
While the crust is cooling, in a small bowl, mix the Crème Fraîche with the chopped capers, lemon juice and dill. Season to taste with salt and pepper.
Once the crusts are room temperature, spread an even layer of the Crème Fraîche mixture over each one. Then place the sliced smoked salmon on top, followed by asparagus strips. (I like to cut my asparagus in half, lengthwise — I think it’s prettier this way.)
In a large sauté pan, with a bit of olive oil, over medium heat, cook the eggs, sunny-side-up! This should take about 3 minutes. Use a flat-bottomed metal spatula to remove them from the pan neatly and place two directly on top of each pizza. Follow this with a sprinkling of the red onion and whole capers. Drizzle each pizza with extra virgin olive oil and season with freshly ground black pepper.
I love the earthy, strong flavor of buckwheat with the cool, Crème Fraîche and smoky salmon, but you can make this pizza with any crust you like. I think the Trader Joe’s pre-made pizza dough is a great time-saving choice!
If you make this when tomatoes happen to be peak season, by all means, slice some up and add them under the salmon!