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