Ciao, Seafoodies!
If your kitchen table is anything like ours, it should be safe to say it’s served up a fair share of pizza pies! Deep dish, thin crust, by the slice or by the pan—there are so many ways to enjoy such an iconic dish!
But have you ever wondered where this magnificent meal that is adored by many originated? Get ready for a little history lesson!
While flatbreads with toppings have been around since ancient times, the pizza as we know it today originated in Naples, Italy, in the late 18th or early 19th century. 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, featuring the colors of the Italian flag!
From these humble beginnings, pizza has evolved into countless variations across the globe, including our outstanding smoked salmon breakfast version!
Trust us, adding seafood to pizza is the best thing since, well, pizza itself. We start with an easy base (thank you pre-made refrigerated pizza dough!) and load it up with savory toppings—fit for the breakfast of your dreams! We’re talking eggs, not one but two types of cheese, a confetti of tomatoes and arugula—all crowned with luxurious smoked salmon and fresh basil.
And here’s a little secret from our kitchen to yours: if time allows, let those eggs sit out for about 15 minutes before putting on your crust. You’ll end up with the fluffiest eggs on 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 pie isn’t just delicious, it’s nutritious too. Smoked salmon is an excellent source of protein and mood-supporting omega-3 fatty acids, to kickstart your day.
So grab your bathrobe, preheat that oven and make some breakfast magic happen. Who knows? You might just find a new time-honored family tradition. Pizza for breakfast? Now that’s a movement we can get behind!
- 1 (12-inch) refrigerated pizza dough
- 1 tablespoon cornmeal
- 1 teaspoon olive oil
- 6 large eggs
- ¼ cup low-fat milk
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 cups baby arugula, sliced into strips
- ½ cup feta cheese, crumbled, divided
- 1 cup cherry or grape tomatoes, thinly sliced
- ½ cup mozzarella, shredded
- 6 ounces smoked salmon, cut into thick strips
- ¼ cup fresh basil, thinly sliced
- Nonstick cooking spray
- Preheat oven to 400 F. Sprinkle baking or pizza pan with cornmeal, then top with dough and shape, pressing out dough to perimeter of pan and creating an edge. Brush dough with olive oil.
- Lightly spray skillet with cooking spray and heat over medium heat. Whisk eggs, milk, oregano, salt and pepper; then pour into pan. Cook eggs until just about to set (should still wiggle slightly). Pour onto pizza crust, and top with arugula, ¼ cup feta cheese, tomato slices and mozzarella cheese.
- Bake for 10 to 12 minutes, or until eggs are set; let cool about 2 minutes. Top with smoked salmon, basil and remaining feta cheese.
Notes
Recommended Utensils; Baking sheet or pizza pan, skillet, spatula, whisk, knife, cutting board
- Prep Time: 5
- Cook Time: 15
- Category: Salmon
Keywords: Salmon Recipes, Seafood Breakfast, Salmon, Breakfast Pizza with Smoked Salmon
