Reserve Selection Smoked Salmon Whisky Cured breakfast pizza

This breakfast pizza is a winner at any time of the day. This recipe was created by JJ at 84th and 3rd for our Reserve Selection Blogger Challenge.

1

Preheat oven to 200°C (400°F). Line a large tray with baking paper and place bases in a single layer.
2

Spread each base with 1 heaped tsp pesto. Crumble ricotta and halve tomatoes, arrange around edge of each base. Place a small square of salmon into the centres.
3

Crack an egg into the middle of each pizza, top with finely grated cheese and cracked black pepper.
4

Bake for 6 – 8 minutes until eggs are just set. If necessary, finish under griller (broiler) for a minute to further cook whites.
5

Divide remaining smoked salmon and all of the salmon caviar between cooked pizzas. Thin remaining pesto with a bit of water or oil and drizzle over top. Sprinkle with dill and serve hot or at room temperature.
6

For more recipes from 84th and 3rd visit - www.84thand3rd.com

100g Reserve Selection Smoked Salmon Whisky Cured
4 individual flatbreads, pita pockets or pizza bases with a bit of a raised edge
3 tbsp pesto
100g fresh ricotta
10 cherry tomatoes
4 eggs
1/2 cup grated cheese
2 tbsp Reserve Selection Hand-Milked Caviar
Fresh Dill
Salt and pepper to taste