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.

Reserve Selection Smoked Salmon Whisky Cured breakfast pizza
Preparation:
10 Minutes
Cooking:
10 Minutes
Serves:
2-4

  1. 1

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

  2. 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. 3

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

  4. 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. 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. 6

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

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