Ingredients
Scale
- 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
Instructions
- 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