Creamy cheeses combine with peppery arugula, salty smoked salmon and other deliciousness on these gluten-free breakfast pizzas that are perfect for your next spring brunch. This recipe is brought to you by Pamela’s, makers of gluten-free baking products. All opinions are my own.
Back in March, I headed to Boston on a business trip where I sampled great food and attractions all over the city. It was a great time. On my last day there, I had brunch at Abby Lane, a restaurant in the theater district where I was wowed by their inventive breakfast pizza. You could say that I have been a little obsessed with breakfast pizza ever since.
When Pamela’s asked me if I might use their Pamela’s Artisan Flour Blend, a gluten-free, one-for-one, all-purpose flour, in a fresh recipe on SCB, I knew just what I wanted to make. I mean, hello, breakfast pizza — and the fact that it’s gluten-free just makes it all the better since all my gluten-free friends can enjoy it too.
Chances are you know someone who’s living gluten-free these days. I remember the first time I heard about Celiac disease. I was in my early 20s, and a co-worker of Shawn’s had it. I learned early on how life-threatening gluten can be to those with Celiac.
But let’s talk breakfast pizza, shall we?
What I really, truly love about breakfast pizza is that it can bring together so many delicious elements of breakfast in one hand-held dish. In this case, it turns the concept of lox on its head. Instead of cream cheese, you have garlic-herb spreadable cheese, which adds a nice flavor to the dish. There’s also creamy fontina cheese, peppery arugula, smoked salmon, salty capers and sharp red onions. It’s like a party in very bite.
For this recipe, you start by making a focaccia-style crust using this gluten-free Artisan Flour Blend from Pamela’s. Start by dissolving the yeast (and a little sugar) in some water. Then sift together the flour and salt. Mix those together and then let the stand mixer knead the dough. This dough should be pretty sticky when it’s all said and done. That will allow it to have the fluffy instead you want. Let it rise twice. But let me be clear, this dough won’t rise a lot — that’s okay. It still needs that time to rest before baking. Finally, bake it into rounds.
There’s a reason this is ideal for brunch: you need some time to make it.
Once the dough is cooked, spread it with the cheeses and broil them until they are golden. Then top with the remaining ingredients and dig in.
Come on, you know you want to.
- 1 cup lukewarm water
- 1 envelope active dry yeast (be sure it’s gluten-free)
- ¼ tsp granulated sugar
- 2- 2¼ cups Pamela’s Artisan Flour Blend (gluten-free, wheat-free, non-dairy), about 315 grams flour
- 1 tsp kosher salt
- 2 tbsp extra virgin olive oil plus 1 tsp, divided
- ½ cup garlic herb spreadable cheese (like Boursin)
- ¼ cup freshly grated fontina cheese
- ½ cup (or more) baby arugula
- 4 oz smoked salmon, chopped
- 2 tbsp chopped red onions
- 4 tsp capers
- In a small bowl, add the water, yeast and sugar and let sit until foamy (3-5 minutes). Stir.
- In a larger bowl, sift together the Pamela’s Artisan Flour Blend and salt (add the lesser amount of flour first – you can add more later, if necessary). Add the 2 tbsp. of olive oil and the yeast mixture and stir until just barely combined. The dough should be crumbly. Transfer the dough to the bowl of a stand mixer fitted with the dough hook. Process on low for 7 minutes, allowing the stand mixer to knead the dough. The dough should be sticky – it won’t be a pretty ball.
- Transfer the dough to a greased bowl and cover with a kitchen towel. Place in a warm, draft-free place to rise for 1 hour. It won’t rise a lot, but you want to give it this time to develop.
- Punch down the dough and then knead for 1 minute. Divide into four even pieces. Spread each one into a round, and press your fingers in to give it a dimpled appearance. Brush with a little olive oil. Place on a parchment-lined baking sheet and cover with a kitchen towel. Allow to rise for another 30 minutes.
- Meanwhile, preheat the oven to 375 degrees. Remove the towel and slide the baking sheet into the oven. Bake for 30-35 minutes, until lightly golden. It won’t brown a lot, but the exterior will be dry and crusty. Let cool slightly.
- Spread each round with ¼ of the garlic herb spreadable cheese and top with ¼ of the fontina. Slide under the broiler (set to high) and broil for 4-6 minutes, until golden. Remove from the oven and top each one with ¼ of the arugula, smoked salmon, red onions and capers. Enjoy immediately.
Disclosure: I was compensated by Pamela’s for creating this recipe. All opinions are my own.