12-inch pizza dough or crust, prebaked as directed
half and half cream
tomato basil feta cheese, crumbed, divided
medium tomatoes, thinly sliced
mozzarella cheese, shredded
(about 6-inch) slices of smoked salmon, cut in narrow strips
basil leaves, chiffonade
Preheat oven to 400°F. Prepare pizza dough according to package instructions. If using fresh dough, roll dough out on pizza pan sprinkled with cornmeal.
Whisk eggs, cream and salt until fluffy. Heat olive oil in a non-stick skillet over medium heat. Add eggs, stirring constantly, and cook until eggs are just about to set. Remove from heat and fold in 3/4 cup of feta crumbles. Salt and pepper to taste.
Spread feta and scrambled egg mixture over pizza dough and top with tomato slices.
Sprinkle with mozzarella cheese and parsley and bake for 15-17 minutes or until crust is golden brown. Remove from oven and let cool 3 minutes. Top with smoked salmon, basil and 1/4 cup feta cheese.