Brunch Pizza with Scrambled Eggs and Smoked Salmon

Name: Brunch Pizza with Scrambled Eggs and Smoked Salmon
Prep time: 4 h 25 min
Cook time: 4 h 25 min
Total time: 4 h 25 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 1 package active dry or fresh yeast; 2 servings Chopped chives, for garnish; 4 larges eggs; 710 milliliters all-purpose flour; 59 milliliters grated Fontina; 1 teaspoon honey; 1 teaspoon kosher salt; 2 servings Kosher salt and freshly ground black pepper; 59 milliliters milk; 59 milliliters grated mozzarella; 1 Tbsp olive oil; 473 milliliters extra-virgin olive oil; 1 Tbsp red pepper flakes; 2 Tbsps salmon roe, optional; 57 grams smoked salmon, cut into very thin slices; 1 Tbsp unsalted butter; 237 milliliters warm water, 105 to 115 degrees F; 1 head whole head garlic (about 2 1/2 ounces, cloves separated and peeled)

Brunch Pizza with Scrambled Eggs and Smoked Salmon

Brunch Pizza with Scrambled Eggs and Smoked Salmon might be just the main course you are searching for. This recipe makes 2 servings with 1333 calories, 49g of protein, and 57g of fat each. This recipe covers 50% of your daily requirements of vitamins and minerals. Head to the store and pick up mozzarella, fontina, fresh yeast, and a few other things to make it today. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a pescatarian diet.

Instructions

Place a pizza stone on the middle rack of the oven and preheat oven to 500 degrees F.

Equipment you will use

Pizza Stone

Oven

On a lightly floured surface, stretch or roll out the dough to an 8-inch round.

Ingredients you will need

Dough

Roll

Place the dough on a pizza peel that has been dusted with flour or semolina (you can also place on a cookie sheet). Lightly brush the surface of the dough with the chili oil.

Ingredients you will need

Chili Oil

Semolina

Dough

All Purpose Flour

Equipment you will use

Baking Sheet

Place on the pizza stone and bake until the bottom begins to turn golden brown, but the pizza is not cooked through, about 6 to 8 minutes.

Equipment you will use

Pizza Stone

Oven

Remove from the oven and set aside.

Equipment you will use

Oven

In a medium bowl, whisk together the eggs, milk, salt, and pepper.

Ingredients you will need

Pepper

Egg

Milk

Salt

Equipment you will use

Whisk

Bowl

Place a nonstick 10-inch skillet over medium-high heat. When the pan is hot add the olive oil and butter and cook until the butter is melted.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Frying Pan

Add the egg mixture and cook, stirring constantly, until the eggs are scrambled but still fairly wet, about 4 minutes. The eggs will cook further in the oven so it is important not to overcook them.

Ingredients you will need

Egg

Equipment you will use

Oven

Remove from the heat and remove from the pan to stop the cooking.

Equipment you will use

Frying Pan

Spread the eggs on the Pizza Dough, leaving a 1/2-inch border around the edges. Scatter the mozzarella cheese and Fontina cheese evenly over the eggs. Return to the oven and cook just until the cheese melts and is bubbly, about 5 minutes.

Ingredients you will need

Mozzarella

Fontina Cheese

Pizza Dough

Cheese

Spread

Egg

Equipment you will use

Oven

Remove the pizza from the oven and transfer to a firm surface. Arrange the smoked salmon slices over the surface of the pizza, covering the whole thing.

Ingredients you will need

Smoked Salmon

Equipment you will use

Oven

Garnish with the chopped chives and salmon eggs.

Ingredients you will need

Chives

Salmon

Egg

1 tablespoon extra-virgin olive oil, plus additional for brushing

Ingredients you will need

Extra Virgin Olive Oil

In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.

Ingredients you will need

Honey

Water

Yeast

Equipment you will use

Bowl

In a food processor, combine the flour and the salt.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Food Processor

Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook.

Ingredients you will need

Dough

Water

Yeast

Cooking Oil

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Blender

Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).

Ingredients you will need

Dough

Equipment you will use

Bowl

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).

Ingredients you will need

Dough

Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

Ingredients you will need

Dough

Roll

In a small saucepan, combine the garlic cloves and olive oil and bring to a simmer. Reduce the heat and simmer until the garlic begins to turn brown, 10 to 15 minutes. (Do not let the garlic get too brown or the oil will have a bitter taste.)

Ingredients you will need

Garlic

Olive Oil

Cooking Oil

Equipment you will use

Sauce Pan

Remove from the heat and cool to room temperature.

Add the red pepper flakes and infuse for at least 2 hours to allow the flavors to blend. Refrigerate in a covered container for up to 2 weeks.

Ingredients you will need

Red Pepper Flakes

Equipment

Ingredients

Servings:

1package

active dry or fresh yeast 2servings

Chopped chives, for garnish 4larges

eggs 710milliliters

all-purpose flour 59milliliters

grated Fontina 1teaspoon

honey 1teaspoon

kosher salt 2servings

Kosher salt and freshly ground black pepper 59milliliters

milk 59milliliters

grated mozzarella 1Tbsp

olive oil 473milliliters

extra-virgin olive oil 1Tbsp

red pepper flakes 2Tbsps

salmon roe, optional 57grams

smoked salmon, cut into very thin slices 1Tbsp

unsalted butter 237milliliters

warm water, 105 to 115 degrees F 1head

whole head garlic (about 2 1/2 ounces, cloves separated and peeled)

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Felsina Berardenga Chianti Classico ( Half-bottle) with a 4.2 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.