Nova Salmon | Sourdough Breakfast Pizza with Herbed Cream Cheese & Crispy Capers
“A stretch of dough is but a blank canvas limited only by the imagination.”
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Sourdough Breakfast Pizza featuring Nova & Herbed Cream Cheese on ‘Everything’ SD Crust.
A rather indulgent brunch offering when you wish to impress. Rich Nova salmon sits a top an herbed cream cheese with blossomed capers on a chewy sourdough crust. What’s not to love here. Serve with seasonal fresh fruit.
Chef Notes: This recipe uses a true sourdough made from starter, there is no added commercial yeast, therefor it is vital that your starter be healthy, alive & hungry so that it properly metabolizes the gluten. You will need to begin a day ahead to allow for proper fermentation & rise. Alternately if you are using discard, you may add 1 1/2 tsp. of active dry yeast to the recipe. This would be added to the water & starter, if you choose this method, use warm water (110f) rather than room temp. You can certainly make this recipe with purchased pizza dough to save time but the sourdough is so worth your effort.
Begin a day ahead.
makes 4-Individual breakfast pizza’s
Sourdough crust.
1 cup sourdough starter (healthy, alive & hungry)
3/4 water, room temp.
2 1/2-3 cup bread flour, unbleached
2 tbsp. olive oil (plus more to grease bowl)
2 tsp. salt
semolina, about 1/4 cup
olive oil (1/2 + 2 Tbsp.)
1/4 cup of everything bagel seasoning
1/2 cup of capers
1 cup of cream cheese, softened
4 twists of fresh cracked pepper
1/4 tsp. lemon zest
2 tbsp. of freshly chopped herbs of choice (I used a combination of fresh dill, lemon thyme & Italian Parsley)
4 eggs, grade A large (room temp.) Optional
8 oz. Nova salmon (or lox or smoked salmon, each will take you to a slightly different destination)
Prepare sourdough pizza crust.
1.) In kitchenaid bowl, whisk together starter & listed water. With a wooden spoon stir in 1 1/2 cups bread flour, attach dough hook & run on low for 2 minutes. Stir in another cup of bread flour along with oil & salt, stir to incorporate then knead on low with dough hook for 10 minutes. You want a wet, fairly slack dough only add addition flour if necessary. Turn dough out onto a lightly floured surface, shape into a ball & place in a large non-reactive bowl that has been oiled, turn to coat top then place smooth side up. Cover tightly with plastic wrap & leave on the kitchen counter over night. If it’s early in the day, place the dough in the fridge then place on the counter before you turn in for the night. You should wake up to a ‘full belly’ dough that has doubled in size.
2.) In a small saucepan, heat 1/2 cup olive oil until shimmering. Pat capers dry with a paper towel then fry until crisp & blossomed; drain on paper towels (cool & reserve the olive oil for brushing on crusts). Combine softened cream cheese with pepper, zest & herbs, cover & refrigerate to allow flavors to meld. Do not be tempted to use dried herbs here, you really want that fresh & bright bite of herbage.
Shape & bake your crusts.
2.) Punch down down, turn out onto a lightly floured surface, cover with a kitchen towel & rest 10 minutes. Preheat oven to 500f. If using pizza stone’s, place them in the oven as it preheats. Alternately you may use two sheet pans, sprayed with non-stick spray & sprinkled with semolina. Divide dough into 4 equal pieces, roll or shape by hand each piece into a rimmed 8” circle. Brush with olive oil, sprinkle with everything bagel seasoning. Remove the preheated pizza stone from the oven & sprinkle with semolina. Carefully lift pizza dough onto stone’s (or sheet pans if using). Bake for 10-12 minutes or until then crust is GBD (golden brown & delicious!). Cool to room temperature.
Poach eggs. You do no not have to add poached eggs, if you choose not too, skip step 4. The cream cheese, Nova & capers are quite decadent in of themselves.
4.) Bring a large pot of water to a simmer then add 1 Tbsp. white vinegar. Stir the simmering water to create a vortex & carefully drop eggs into that vortex, 1 egg at a time. Simmer gently for about 5-7 minutes or until they want to float upwards. Carefully remove & place in a bowl, keep warm.
5.) Spread herbed cream cheese on each crust. Mound with salmon & place a poached egg in the center (if using). Garnish with fried capers & an additional drizzle of caper olive oil.
Tips for success.
1.) Use healthy starter that was feed 8-12 hours prior. This means the starter has risen & has begun to fall, making it hungry & ready to feed on the flour in the recipe.
2.) If you are using eggs, use the freshest possible, brought to room temperature. A perfectly poached egg should be set but with a very creamy center that flows gently when opened.
3.) Use quality salmon & fresh herbs.