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Smoky Brunch Pizza

Prep 30 min
Total 30 min
Ingredients 9
Servings 8

Part frittata, part pizza, this rich dish tops prepared pizza dough with smoked salmon, eggs, peppers, and cream cheese. MORE+ LESS-

Ingredients

can (13.8 oz) Pillsbury™ refrigerated classic pizza crust

tablespoons butter or margarine

1/4

cup chopped red bell pepper

green onions, sliced (1/4 cup)

eggs

1/4

cup milk

1/8

teaspoon pepper

package (4 oz) smoked salmon, flaked

1/2

cup chives-and-onion cream cheese (from 8-oz container)

Steps

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1

Heat oven to 425°F. Grease 12-inch pizza pan or 13x9-inch pan. Unroll dough; place in pan. Starting at center, press out dough with hands. Bake 6 to 7 minutes or until crust begins to brown.
2

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.
3

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.
4

Spread cream cheese evenly over crust. Spoon cooked egg mixture over cream cheese.
5

Bake 9 to 12 minutes longer or until toppings are hot and crust is deep golden brown. If desired, garnish with additional green onions.

Expert Tips

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 290
Calories from Fat: 130

% Daily Value

Total Fat: 15g; 23%
Saturated Fat 7g 34% Trans Fat 0g
Cholesterol: 235mg; 79%
Sodium: 650mg; 27%
Potassium: 180mg; 5%
Total Carbohydrate: 25g; 8%
Dietary Fiber 0g 0% Sugars 5g
Protein: 14g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 8%; 8%
Calcium: 4%; 4%
Iron: 15%; 15%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;