Feta Scrambled Eggs Breakfast Pizza with Smoked Salmon, Tomatoes and Basil

YIELD: 6 servings


  • 1 12-inch pizza dough or crust, prebaked as directed
  • 6 large eggs
  • 1/4 c. half and half cream
  • 1/2 tsp. sea salt
  • 1/2 tbsp. olive oil
  • 1 c. tomato basil feta cheese, crumbed, divided
  • 2 medium tomatoes, thinly sliced
  • 3/4 c. mozzarella cheese, shredded
  • 1 tbsp. parsley, chopped
  • 2 (about 6-inch) slices of smoked salmon, cut in narrow strips
  • 1/4 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.