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46
Brunch Pizza with Scrambled
Eggs and Smoked Salmon
Makes 2 servings
INGREDIENTS
6 ounces Pizza Dough (see separate recipe in Dough & Crust section)
Chili Garlic Oil (see separate recipe in Sauces & Dressings section)
4 large eggs
1/4 cup milk
Kosher salt and freshly
ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
METHOD
1 Place a pizza stone on the middle rack of the oven and preheat oven
to 500 degrees F.
2 On a lightly floured surface, stretch or roll out the dough to an 8-inch
round. 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. 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. Remove from the
oven and set aside.
3 In a medium bowl, whisk together the eggs, milk, salt, and pepper.
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.
Add the egg mixture and cook, stirring constantly, until the eggs are
slightly set, but still fairly undercooked, about 4 minutes. The eggs
will cook further in the oven so it is important not to overcook them.
Remove from the heat and remove from the pan to stop the cooking.
4 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.
5 Remove the pizza from the oven and transfer to a firm surface.
Arrange the smoked salmon slices over the surface of the pizza,
covering completely. Garnish with the chopped chives and
salmon eggs.
Recipe courtesy Wolfgang Puck Pizza, Pasta, and More! Random House;
1st edition (November 7, 2000)
45
Pizzas
1/4 cup grated mozzarella cheese
1/4 cup grated Fontina cheese
2 ounces smoked salmon,
sliced very thin
Chopped chives, for garnish
2 tablespoons salmon roe, optional
FG_FoodProc Manual2 7/7/06 3:54 PM Page 47