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Sourdough Breakfast Pizza
Background info: Before being brought together in this breakfast pizza, sourdough and salmon may have once met when eager fortune-seekers carried sourdough into the Klondike region of Yukon, Canada, during the Gold Rush. Prior to this influx of foreigners and the modernized foods they introduced, the Indigenous Peoples of the area, such as the semi-nomadic Hän (or ‘People of the River’), mainly subsisted on fish and game. To this day, Native Alaskans continue their fight to preserve their traditional foods, such as salmon, which faces a continual threat from modern gold mines due to pollution.
– Price-Pottenger
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Topped with Smoked Salmon, Brie, Arugula, and Caramelized Onion Spread
Serves 2-4
Active time: 20 minutes
Total time: 16 hours
Ingredients
- 1½ cups sourdough starter
- 1½ cups sprouted spelt flour
- 1½ tablespoons extra virgin olive oil
- ½ teaspoon sea salt
- 1 teaspoon garlic powder
- Caramelized onion spread (see recipe below)
- 3 ounces wild-caught smoked salmon
- ½ pound brie
- ½ cup fresh arugula
- Several cherry tomatoes, halved
- 3 pasture-raised eggs
- ½ ounce wild-caught salmon roe (optional)
Directions
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- Combine the olive oil with the sourdough starter in a large bowl. Add the salt and garlic powder.
- Slowly sift in the flour while stirring the dough until all of the flour is incorporated.
- Knead the dough until a ball forms. Place back into bowl and cover with a kitchen towel. Let the dough ferment overnight for about 15 hours.
- The next day, preheat the oven to 375° F.
- Flour your workspace so the dough doesn’t stick to the surface. Roll the dough out so that it is a quarter-inch thick.
- Tuck the edges of the dough in toward the center to create a crust.
- Bake the crust for about 15 minutes in a sheet pan or on a pizza stone until it is a light golden brown.
- Spread the caramelized onion paste over the crust, crack eggs directly onto the crust, then top with brie cheese.
- Return to the oven and bake until cheese is melted thoroughly and eggs are cooked, about 5-10 minutes.
- Remove crust from sheet tray. Arrange arugula, cherry tomatoes, smoked salmon, and roe (if desired) on pizza. Serve immediately.
Caramelized Onion SpreadActive time: 5 minutes Total time: 45 minutes
Directions
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Chef Taylor Allen attended San Diego Culinary Institute where she acquired knowledge of traditional French cooking techniques. Taylor offers personal, in-home ancestral food preparation and real-food kitchen retrofits. She specializes in GAPS protocol as well as paleo and gluten- and casein-free meals.
Check out these other recipes from Taylor Allen:
Zucchini Noodles with Roasted Tomatoes and Cream
Published in the Price-Pottenger Journal of Health & Healing
Fall 2021 | Volume 45, Number 3
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