Gourmet-style pizza served right at home! This pizza is dressed with a homemade creme fraiche that’s topped with dollops of pesto, and spread with pickled red onions, fresh chive and dill and lastly, draped with smoked salmon.
This pizza is completely different and unique from something that’s more traditional. There’s no red sauce or cheese. CRAZY we know! These flavours just work. The taste is light and fresh. Its not at all heavy and greasy which is why we envision this being perfect for brunch. Drawing from bagel and lox flavours and the usual toppings we decided to add pesto because we just love pesto on everything especially homemade pizzas and it gives it a beautiful pop of colour.
Who doesn’t love ‘za? I can’t say for sure if all pizza is good but it certainly is good at all hours of the day. So it’s time to step up your homemade pizza game and serve this at your next brunch.
Creme fraiche: we included instructions in the notes section of the recipe below to make a homemade version. Keep in mind that it does take at least 12 hours to make. This can also be purchased at the grocery store in the refrigerated dairy section.
Pickled red onions: instructions are included below for a quick pickling option. Substitute for non pickled red onions if preferred.
Pizza dough: we opted for store bought from Farm Boy to make things easier. By all means you could make fresh pizza dough if you’ve got a good recipe but use whatever works for you here.
We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast
homemade creme fraiche: in a glass jar combine 1 cup good quality heavy cream or whipping cream, 1/4 cup milk, and 1 TBS lemon juice. Shake and let sit at room temperature for 8-12 hours until thickened. Store in the refrigerator until ready to use or up to 5 days.
Pickled red onions: Bring 1 cup water to a boil, add 1/4 cup apple cider vinegar, 1/4 cup white or champagne vinegar, 1 TBS sugar, pinch of salt, and 1 TBS whole pink peppercorns (optional). In a glass jar add 1/2-1 red onion very thinly sliced and pour liquid overtop. Seal and shake. Let cool before refrigerating.