Feta Scrambled Eggs Breakfast Pizza with Smoked Salmon, Tomatoes and Basil
Main Ingredients: Eggs
Yield: 6 servings
Recipe courtesy of Merry Graham, Finalist in the 2016 Nikos® "Wave of Flavor" recipe contest
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- Prep
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- Total
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- Serving
- 6
Ingredients
- 1 12-inch pizza dough or crust, prebaked as directed
- 6 large eggs
- 1/4 c. half and half cream
- 1/2 tsp. sea salt
- 1/2 tbsp. olive oil
- 1 c. tomato basil feta cheese, crumbed, divided
- 2 medium tomatoes, thinly sliced
- 3/4 c. mozzarella cheese, shredded
- 1 tbsp. parsley, chopped
- 2 (about 6-inch) slices of smoked salmon, cut in narrow strips
- 1/4 c. basil leaves, chiffonade
Directions
- 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.
