Saturday, September 28, 2013

Smoked Salmon and Scrambled Egg Pizza with Red Caviar

This brunch pizza is a study in wretched excess. It is also delicious and will make any late morning meal special. The pizza is loosely based on one that was developed by Wolfgang Puck and served as part of a holiday brunch at Postrio, one of his restaurants. The idea of pizza for breakfast or brunch may be off-putting to some, but if you look at the ingredients used here, I think you'll be pleasantly surprised. While smoked salmon and caviar aren't everyday foods, the components of this dish are really breakfast items that are served in a slightly different way. I've simplified the original recipe and eliminated making the pizza crust. I use pocketless pita bread as the base for the pizza and it works quite well. It makes life much easier, but if you'd like to see the original recipe you can find it here. This wonderful dish is easy to make and I have only one caution to share with you. Do not over cook the eggs. They should be barely set when spread on the pizza base. They will continue to cook in the oven and they'll be rubbery if they are overdone. I know those of you who try this brunch-style pizza will love it. Here's the recipe. We'll not talk of cost.

Smoked Salmon and Scrambled Egg Pizza with Red Caviar...from the kitchen of One Perfect Bite inspired by Wolfgang Puck


1 8-inch pocketless pita bread

4 large eggs

1/4 cup milk

Kosher salt

Freshly ground black pepper

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter

1/4 cup shredded mozzarella cheese

1/4 cup shredded Fontina cheese

2 ounces thinly sliced smoked salmon

1 teaspoon chopped fresh chives

2 tablespoons salmon roe


1) Place a pizza stone on middle rack of oven. Preheat oven to 500 degrees F. Place pita bread on a flat surface.

2) In a bowl, whisk together eggs, milk, and salt and pepper to taste. Heat a nonstick skillet over medium-high heat. Add olive oil and butter. When butter melts, add egg mixture and cook, stirring with a wooden spoon, until slightly set but still very moist, about 4 minutes.

3) Immediately spread eggs on pizza, leaving a 1/2-inch border. Spread cheeses on top. Using a peel or large spatula, carefully transfer pita to hot pizza stone and cook just until cheese melts and starts to bubble, about 5 minutes. Use peel or large spatula to transfer to a cutting board. Arrange smoked salmon on top. With a large, heavy knife, cut into wedges. Garnish with chives. Top with salmon roe. Serve immediately. Yield: 2 servings.

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Foolproof Eggs Benedict - Ginger Rose

French Toast Casserole - Cooking with Michele

Farmer's Market Frittata - Sugar Crafters

Smoked Salmon Waffles - Lisa is Cooking

Easter Ricotta Pie - The Parsley Thief

Asparagus and Leek Frittata - The Chef Annies

Chocolate Dutch Baby - Stylish Cuisine

Crustless Quiche with Ham, Asparagus and Gruyere - Pinch My Salt

Frittata Primavera - Gourmet Mom on the Go

Spring Asparagus Frittata - The Heritage Cook

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