I don't often call pizzas beautiful, but I think this one should be described with that word! The vibrant colors and flavors are indeed beautiful.
In the summer, I love adding a few slices of fresh tomato to this. (If you come across any delicious tomatoes now, I say go for it!) Either way, this pizza is a delightful choice for breakfast, lunch or dinner. I plan to serve it at our Mother's Day brunch. What a pretty centerpiece it will make!
- 1 recipe Thin Crispy (Gluten-Free) Pizza Crust (or your favorite pizza crust)
- 2 cups creme fraiche
- 2 tablespoon finely chopped capers
- 1 teaspoon lemon juice
- 3/4 pound, thinly sliced, smoked salmon
- 3/4 pound peeled and steamed asparagus, cut into bite-sized pieces
Total Prep and Cooking Time: 30 minutes
Bake your pizza crust before you do anything else. This is a pizza served at room temperature, and the crust should be cooled completely before you begin to add the toppings.
In a small mixing bowl, use a teaspoon to mix the creme fraiche with the capers and lemon juice.
Once your crust has cooled to room temperature, spread an even layer of the creme fraiche mixture to cover the entire top of the crust. Then spread the salmon slices on top, followed by the asparagus.
(For a slightly more interesting presentation, you can roll a slice of salmon around each stalk of asparagus.)