Smoked Salmon Breakfast Pizza is fantastic to serve for a brunch, and it’s also delicious as a “breakfast for dinner” recipe. The combination of the smoked salmon with the fresh asparagus is both beautiful and delicious!Brunch is my favorite meal.
I’ve always loved it.
I especially love a breakfast or brunch dish that doubles as a breakfast for dinner recipe.
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!
Smoked Salmon Breakfast Pizza
My recipe for Smoked Salmon 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.
Gluten-Free Buckwheat Pizza Crust
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.
I happen to love its earthy, deep nutty flavor and made a delicious gluten-free buckwheat pizza crust out of it.
I love the earthy, strong flavor of buckwheat pizza crust with the cool, Crème Fraîche and smoky salmon, but you can make this pizza with any crust you like.
Tips for Smoked Salmon Breakfast Pizza
- If you make this when tomatoes happen to be peak season, by all means, slice some up and add them under the salmon!
- You can add the toppings to any pizza dough/crust you like.
Smoked Salmon Breakfast Pizza is fantastic to serve for a brunch, and it's also delicious as a "breakfast for dinner" recipe.
- 1 cup buckwheat flour
- 1 cup cornstarch
- 1¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup buttermilk
- 2 large eggs
- 1½ teaspoons garlic, minced
- 4 scallions, finely chopped
- olive oil for the baking sheet
- 2 cups Crème Fraîche
- 2 tablespoons pluse a few kept whole for garnish) capers, finely chopped
- 1½ teaspoons lemon juice
- 1 tablespoon fresh dill, finely chopped
- ¾ pound smoked salmon, thinly sliced
- ¾ pound asparagus, peeled, steamed
- 4 large eggs
- ¼ cup red onion, thinly sliced
- extra virgin olive oil
- salt and freshly ground black pepper
Heat the oven to 425°F, 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. Remove from the crusts from the oven and let them cool completely before adding the toppings.
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.