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Salmon Breakfast Pizza

Salmon Breakfast Pizza

By Dennis The Prescott

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.

Prep Time

30 Min

Cook Time

15 Min




This recipe serves:


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Units of Measurement:
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.

  • 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

    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 / 260 ˚C


  • 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.

  • 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 / 260 ˚C


  • 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.

  • 11

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

  • 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!

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