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Weekend Recipe: Smoked Salmon Breakfast Pizza

By Cynthia Dea
May 8, 2015
Photo courtesy of Cook's Country
Photo courtesy of Cook's Country

Pizza for breakfast is a guilty treat (and one of life's greatest pleasures). Cook's Country smarts it up with this grown-up version. Serve it the next time you host breakfast or brunch -- it will be a crowd-pleaser for sure!

Smoked Salmon Breakfast Pizza

Serves 6

Ingredients

  • 3 tablespoons extra-virgin olive oil, plus extra for drizzling
  • 8 ounces mozzarella cheese, shredded (2 cups)
  • 1 ounce Parmesan cheese, grated (1/2 cup)
  • 4 ounces (1/2 cup) small-curd cottage cheese
  • 1/4 teaspoon dried oregano
  • Salt and pepper
  • Pinch cayenne pepper
  • 1 pound store-bought pizza dough, room temperature
  • 6 large eggs
  • 3 tablespoons capers, rinsed
  • 1/4 cup sliced red onion
  • 3 ounces sliced smoked salmon, cut into thin strips
  • 1/4 cup sour cream
  • 2 tablespoons minced fresh chives
  • 1 tablespoon chopped fresh dill

To Prepare

Adjust oven rack to lowest position and heat oven to 500 degrees. Grease rimmed baking sheet with 1 tablespoon oil.

Combine mozzarella and Parmesan in bowl; set aside. Combine cottage cheese, oregano, 1/4 teaspoon pepper, cayenne, and 1 tablespoon oil in separate bowl; set aside.

Press and roll dough into 15 by 11-inch rectangle on lightly floured counter, pulling on corners to help make distinct rectangle. Transfer dough to prepared sheet and press to edges of sheet. Brush edges of dough with remaining 1 tablespoon oil. Bake dough until top appears dry and bottom is just beginning to brown, about 5 minutes.

Remove crust from oven and, using spatula, press down on any air bubbles. Spread cottage cheese mixture evenly over top, leaving 1-inch border around edges.

Sprinkle mozzarella mixture evenly over pizza, leaving 1/2-inch border. Create 2 rows of 3 evenly spaced small wells in cheese, each about 3 inches in diameter (6 wells total). Crack 1 egg into each well, then season each with salt and pepper.

Return pizza to oven and bake until crust is light golden around edges and eggs are just set, 9 to 10 minutes for slightly runny yolks or 11 to 12 minutes for soft-cooked yolks, rotating sheet halfway through baking.

Transfer pizza to wire rack and let cool for 5 minutes. Transfer pizza to cutting board. Top pizza with capers, followed by red onion and then salmon. Dollop with sour cream. Sprinkle with chives and dill and drizzle with extra oil. Slice and serve.

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