Don't miss another issue…      Subscribe

Brunch Pizza with Scrambled Eggs and Smoked Salmon














Trans-fat Free, High Fiber


4 large eggs
¼ cup milk
low fat
1 x kosher salt
to taste
1 x black pepper
freshly ground
1 tablespoon olive oil
1 tablespoon butter
¼ cup mozzarella cheese, non-fat
¼ cup fontina cheese
2 ounces smoked salmon
cut into very thin slices
1 x chives
chopped, for garnish
2 tablespoons salmon
roe, optional
6 ounces pizza dough
For the pizza dough:
1 x yeast, active dry
1 package
1 teaspoon honey
1 cup water
warm, 105 to 115 degrees F
3 cups all-purpose flour
1 teaspoon kosher salt
Chili garlic oil:
1 whole garlic
about 2 1/2 ounces, cloves separated and peeled)
2 cups olive oil, extra-virgin
1 tablespoon red pepper flakes


Place a pizza stone on the middle rack of the oven and preheat oven to 500 degrees F.

On a lightly floured surface, stretch or roll out the dough to an 8-inch round.

Place the dough on a pizza peel that has been dusted with flour or semolina (you can also place on a cookie sheet).

Lightly brush the surface of the dough with the chili oil.

Place on the pizza stone and bake until the bottom begins to turn golden brown, but the pizza is not cooked through, about 6 to 8 minutes.

Remove from the oven and set aside.

In a medium bowl, whisk together the eggs, milk, salt, and pepper.

Place a nonstick 10-inch skillet over medium-high heat.

When the pan is hot add the olive oil and butter and cook until the butter is melted.

Add the egg mixture and cook, stirring constantly, until the eggs are scrambled but still fairly wet, about 4 minutes.

The eggs will cook further in the oven so it is important not to overcook them.

Remove from the heat and remove from the pan to stop the cooking.

Spread the eggs on the pizza dough, leaving a ½-inch border around the edges.

Scatter the mozzarella cheese and Fontina cheese evenly over the eggs.

Return to the oven and cook just until the cheese melts and is bubbly, about 5 minutes.

Remove the pizza from the oven and transfer to a firm surface.

Arrange the smoked salmon slices over the surface of the pizza, covering the whole thing.

Garnish with the chopped chives and salmon eggs.

For the pizza dough:

In a small bowl, dissolve the yeast and honey in ¼ cup warm water.

In a food processor, combine the flour and the salt.

Add the oil, the yeast mixture, and the remaining ¾ cup of water and process until the mixture forms a ball.

(The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer.

The dough should be smooth and firm.

Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours.

(When ready, the dough will stretch as it is lightly pulled).

Divide the dough into 4 balls, about 6 ounces each.

Work each ball by pulling down the sides and tucking under the bottom of the ball.

Repeat 4 or 5 times.

Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute.

Cover the dough with a damp towel and let rest 1 hour.

At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

Yield: dough for 4 small pizzas

Chili and Garlic Oil:

In a small saucepan, combine the garlic cloves and olive oil and bring to a simmer.

Reduce the heat and simmer until the garlic begins to turn brown, 10 to 15 minutes.

(Do not let the garlic get too brown or the oil will have a bitter taste.)

Remove from the heat and cool to room temperature.

Add the red pepper flakes and infuse for at least 2 hours to allow the flavors to blend.

Refrigerate in a covered container for up to 2 weeks.

Yield: about 2 cups


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 704g (24.8 oz)
Amount per Serving
Calories 293975% of calories from fat
 % Daily Value *
Total Fat 245g 377%
Saturated Fat 41g 204%
Trans Fat 0g
Cholesterol 460mg 153%
Sodium 1627mg 68%
Total Carbohydrate 50g 50%
Dietary Fiber 5g 22%
Sugars g
Protein 80g
Vitamin A 30% Vitamin C 2%
Calcium 20% Iron 67%
* based on a 2,000 calorie diet How is this calculated?


The Healthy Recipe

Health and nutrition news that’s easy to digest…
Brown Chicken Egg and Egg Shell

Invasion of the Backyard Chicken

As Americans begin to focus more and more on making sustainable food choices and the impact that they are having on the environment, some are choosing to keep chickens in their own backyards…even in the city!

South Beach Quiche Cups "To Go"

Save time with Baked Breakfast from your Freezer

Many Americans skip breakfast or turn to expensive fast food and convenience items because they are busy. This is a threat to their health and wastes money!

More breaking news


Founded in 1996.

© 2023 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed