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Salmon Breakfast Pizza

30

15

Apple

Remix your breakfast routine with Dennis The Prescott’s wood-fired twist on bagels and lox. Smoked salmon, red onion and capers get elevated by whipped goat cheese, avocado and poached eggs.

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Pizza Dough

  • 4 1/2 Cup bread flour, plus more for rolling out dough

  • 4 1/2 Teaspoon Sugar

  • 1 Teaspoon Kosher salt

  • 2 Teaspoon instant yeast

  • 3 Tablespoon extra-virgin olive oil, plus more for brushing the dough

  • 15 Ounce lukewarm water

Salmon Breakfast Pizza

  • 1 Tablespoon toasted sesame seeds

  • 1 Tablespoon black sesame seeds

  • 1/2 red onion, sliced

  • 5 Ounce cherry tomatoes, halved

  • 1 Cup goat cheese

  • 1/4 Cup heavy whipping cream

  • 1 Tablespoon grated lemon zest

  • 4-6 eggs

  • 7 Ounce Smoked Salmon

  • 2 Tablespoon capers

  • 2 Tablespoon fresh dill, chopped

  • 2 Tablespoon finely sliced chives

  • 1 avocado, sliced

  • 1/2 Cup Micro Greens

  • 1

    Make the pizza dough. In a food processor, combine the flour, sugar, salt, and yeast. Pulse 3 to 4 times until incorporated evenly.

    • 4 1/2 Cup bread flour, plus more for rolling out dough

    • 4 1/2 Teaspoon Sugar

    • 1 Teaspoon Kosher salt

    • 2 Teaspoon instant yeast

  • 2

    Add 3 tablespoons of olive oil, and the water. Run the food processor until the mixture forms a ball that rides around the bowl above the blade for 15-30 seconds.

    • 3 Tablespoon extra-virgin olive oil, plus more for brushing the dough

    • 15 Ounce lukewarm water

  • 3

    Transfer the dough ball to a lightly floured surface and knead once or twice by hand until a smooth ball is formed. Divide dough into three even parts and place each into a 1 gallon resealable bag. Place in refrigerator and allow to rise at least one day, and up to 5 days.
  • 4

    At least two hours before baking, remove the dough from the refrigerator and shape into balls by gathering dough towards the bottom and pinching shut.
  • 5

    Sprinkle the dough with flour and place each one in a separate medium bowl. Cover the bowls tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.
  • 6

    When ready to cook, set the Traeger temperature to 500°F and preheat with the lid closed for 15 minutes.

    500 ˚F

  • 7

    On a large rimmed baking sheet. Dust the sheet with flour, then roll out the dough to fill the entire pan. Brush the dough with olive oil, leaving a 1-inch crust area bare around the edge of the pizza.
  • 8

    Sprinkle the toasted and black sesame seeds all over the outside/bare crust. Top the pizza with sliced red onions and cherry tomatoes.

    • 1 Tablespoon toasted sesame seeds

    • 1 Tablespoon black sesame seeds

    • 1/2 red onion, sliced

    • 5 Ounce cherry tomatoes, halved

  • 9

    Place the baking sheet on the grill grates. Close the lid and cook for 12–15 minutes, or until the crust is cooked through, crispy, and beautifully golden brown.

    500 ˚F

  • 10

    In a medium bowl, combine the goat cheese, whipping cream, lemon zest, and a pinch of salt and pepper in a bowl, and whip with a hand mixer until silky smooth.

    • 1 Cup goat cheese

    • 1/4 Cup heavy whipping cream

    • 1 Tablespoon grated lemon zest

  • 11

    Bring a large stock pot of salted water to a simmer and poach the eggs (over-easy, of course).

    • 4-6 eggs

  • 12

    Top the cooked pizza with smoked salmon, capers, fresh dill, and fresh chives. Dollop on the whipped goat cheese, then add the poached eggs, sliced avocado, and micro greens. Enjoy!

    • 7 Ounce Smoked Salmon

    • 2 Tablespoon capers

    • 2 Tablespoon fresh dill, chopped

    • 2 Tablespoon finely sliced chives

    • 1 avocado, sliced

    • 1/2 Cup Micro Greens

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