Smoky Brunch Pizza
Prep Time:30 Mins | Total Time:30 Mins | Makes:8 servings
Part frittata, part pizza, this rich dish tops prepared pizza dough with smoked salmon, eggs, peppers and cream cheese.
1 pkg Pillsbury* refrigerated Italian Pizza Crust
2 tbsp (25 mL) butter or margarine
¼ cup (50 mL) chopped red bell pepper
4 green onions, sliced (1/4 cup/50 mL)
1 pkg (4 oz) smoked salmon, flaked
½ cup (125 mL) chives-and-onion cream cheese (from 250 g container)
Heat oven to 425°F. Grease 12-inch pizza pan or 13x9-inch pan. Unroll dough; place in pan. Starting at centre, press out dough with hands. Bake 6 to 7 minutes or until crust begins to brown.
Meanwhile, in 10-inch skillet, melt butter over medium heat. Add bell pepper and onions; cook and stir 3 to 4 minutes or until tender.
In medium bowl, beat eggs, milk and pepper. Add egg mixture to skillet. Cook 4 to 5 minutes, stirring occasionally, until thoroughly cooked but still moist. Fold in salmon. Remove from heat.
Spread cream cheese evenly over crust. Spoon cooked egg mixture over cream cheese.
Bake 9 to 12 minutes longer or until toppings are hot and crust is deep golden brown. If desired, garnish with additional green onions.
Tip: Smoked salmon is similar to, but not the same as lox. Lox is brine-cured and typically more salty than smoked salmon. To get a jump-start on this pizza, cook the bell peppers and onions the day before and refrigerate until you’re ready to complete the recipe.