Hello, seafood!
If your kitchen table looks anything like ours, it’s safe to say that it’s had its fair share of pizzas served! Deep dish, thin crust, sliced ββor pan-fried: there are so many ways to enjoy such an iconic dish!
But have you ever wondered where this magnificent meal adored by many comes from? Get ready for a little history lesson!
While flatbreads with toppings have been around since ancient times, pizza as we know it today originated in Naples, Italy, in the late 18th and early 19th centuries. It was originally a food for the working class, sold by street vendors or informal restaurants. Fun fact: the classic Margherita pizza, with tomatoes, mozzarella and basil, was created in 1889 to honor Queen Margherita of Italy, in the colors of the Italian flag!
From these humble origins, pizza has evolved into countless variations around the world, including our exceptional breakfast version with smoked salmon!
Trust us, adding seafood to pizza is the best thing since, well, pizza itself. We start with a simple base (thanks to pre-made refrigerated pizza dough!) and fill it with savory toppings, fit for the breakfast of your dreams! We’re talking eggs, not one but two types of cheese, confetti of tomatoes and arugula, all capped off with luxurious smoked salmon and fresh basil.
And here’s a little secret from our kitchen to yours: If time permits, let the eggs rest for about 15 minutes before putting the crust on. You’ll end up with the fluffiest eggs this side of cloud nine!
Each slice is everything you love about breakfast, all in one convenient (and let’s face it, pretty impressive) package. And this cake isn’t just delicious, it’s nutritious too. Smoked salmon is an excellent source of protein and mood-supporting omega-3 fatty acids to start your day.
So grab your bathrobe, preheat the oven and make some breakfast magic happen. Who knows? You might just find a new age-old family tradition. Pizza for breakfast? This is a movement we can get behind!
Press
- 1 Refrigerated Pizza Dough (12 inch).
- 1 tbsp corn flour
- 1 tsp olive oil
- 6 large eggs
- ΒΌ cup low-fat milk
- 1 tsp dried oregano
- Β½ tsp sea ββsalt
- Β½ tsp freshly ground black pepper
- 2 cups baby rocket, cut into strips
- Β½ cup feta cheese, crumbled, divided
- 1 cup cherry tomatoes or cherry tomatoes, cut into thin slices
- Β½ cup mozzarella, grated
- 6 oz smoked salmon, cut into thick strips
- ΒΌ cup fresh basil, cut into thin slices
- Non-stick cooking spray
- Preheat oven to 400 F. Sprinkle baking sheet or pizza pan with cornmeal, then cover with dough and shape, pressing dough to perimeter of pan and creating a rim. Brush the dough with olive oil.
- Spray the pan lightly with cooking spray and heat over medium heat. Beat eggs, milk, oregano, salt and pepper; then pour into the pan. Cook the eggs until they are almost set (they should still jiggle slightly). Pour onto pizza base and top with arugula, ΒΌ cup feta, tomato slices and mozzarella.
- Cook for 10 to 12 minutes or until eggs are cooked; let cool for about 2 minutes. Top with smoked salmon, basil and remaining feta cheese.
Notes
Recommended tools; Baking tray or pizza pan, frying pan, spatula, whisk, knife, cutting board
- Preparation time: 5
- Cooking time: 15
- Category: Salmon
Keywords: Salmon recipes, fish breakfast, salmon, breakfast pizza with smoked salmon
