It was morning and I was hungry. Hungry for breakfast but craving pizza. Porridge — my usual go-to — just wouldn’t suffice, and honestly who am I to deny a pizza craving.
The smokey-sweet Whisky Cured Smoked Salmon from my #huonsalmon order was waving at me from the fridge — sitting just under the Salmon Caviar, next to the dill left over from the salmon reuben adventure, and on the shelf above the all-the-green-things pesto.
RJ was at the grocery store already and a quick call (what did we ever do before mobile phones?) secured a packet of pita pockets, a punnet of cherry tomatoes, and some fresh ricotta from the deli counter.
In a matter of minutes the pizzas came together — and were subsequently photographed under the hovering, grumbling-stomach gaze coming at me from an equally hungry husband.
Devoured while still warm, only slightly more slowly than my stomach demanded, each crumb of crust was used to sop up perfectly runny egg yolk and salty pearls of caviar.
Craving sorted on all fronts… Until tomorrow at least.
Smoked Salmon Breakfast Pizza
It’s not new news that I adore both brunch and pizza, this wondrous creation combines the two — with a stunning result.
Serves 2 – 4
- 4 individual flatbreads, pita pockets or pizza bases with a bit of a raised edge
- 3 Tbsp pesto, divided
- 100 g fresh ricotta
- 10 cherry tomatoes
- 4 eggs
- 100 g Smoked Salmon, divided
- generous ½ c finely grated cheese
- cracked black pepper
- 2 Tbsp Salmon Caviar
- fresh dill
Preheat oven to 200°C (400°F). Line a large tray with baking paper and place bases in a single layer.
Spread each base with 1 heaped tsp pesto. Crumble ricotta and halve tomatoes, arrange around edge of each base. Place a small square of salmon into the centres.
Crack an egg into the middle of each pizza, top with finely grated cheese and cracked black pepper.
Bake for 6 – 8 minutes until eggs are just set. If necessary, finish under griller (broiler) for a minute to further cook whites.
Divide remaining smoked salmon and all of the salmon caviar between cooked pizzas. Thin remaining pesto with a bit of water or oil and drizzle over top. Sprinkle with dill and serve hot or at room temperature.
- There is a conscious omission of salt in this recipe as both smoked salmon and salmon caviar add plenty. Taste the pizza before you add more.
- You can also use 2 large bases, dividing the toppings in half and cracking two eggs on each with a bit of space between them.
Thanks to Huon Aquaculture for the gifted products. Editorial policy here.