Brunch Pizza with Scrambled Eggs and Smoked
6 ounces Pizza Dough, recipe follows
Chili Garlic Oil, recipe follows
4 large eggs
1/4 cup milk
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
1/4 cup grated mozzarella
1/4 cup grated Fontina
2 ounces smoked salmon, cut into very thin slices
Chopped chives, for garnish
2 tablespoons salmon roe, optional
Place a pizza stone on the middle rack of the oven and preheat oven
to 500 degrees F.
On a lightly floured surface, stretch or roll out the dough to an
8-inch round. Place the dough on a pizza peel that has been dusted
with flour or semolina (you can also place on a cookie sheet).
Lightly brush the surface of the dough with the chili oil. Place on
the pizza stone and bake until the bottom begins to turn golden
brown, but the pizza is not cooked through, about 6 to 8 minutes.
Remove from the oven and set aside.
In a medium bowl, whisk together the eggs, milk, salt, and pepper.
Place a nonstick 10-inch skillet over medium-high heat. When the pan
is hot add the olive oil and butter and cook until the butter is
melted. Add the egg mixture and cook, stirring constantly, until the
eggs are scrambled but still fairly wet, about 4 minutes. The eggs
will cook further in the oven so it is important not to overcook
them. Remove from the heat and remove from the pan to stop the
Spread the eggs on the pizza dough, leaving a 1/2-inch border around
the edges. Scatter the mozzarella cheese and Fontina cheese evenly
over the eggs. Return to the oven and cook just until the cheese
melts and is bubbly, about 5 minutes.
Remove the pizza from the oven and transfer to a firm surface.
Arrange the smoked salmon slices over the surface of the pizza,
covering the whole thing. Garnish with the chopped chives and salmon
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees F
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus additional for brushing
In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
In a food processor, combine the flour and the salt. Add the oil,
the yeast mixture, and the remaining 3/4 cup of water and process
until the mixture forms a ball. (The pizza dough can also be made in
a mixer fitted with a dough hook. Mix on low speed until the mixture
comes cleanly away from the sides of the bowl and starts to climb up
the dough hook).
Turn the dough out onto a clean work surface and knead by hand 2 or
3 minutes longer. The dough should be smooth and firm. Cover the
dough with a clean, damp towel and let it rise in a cool spot for
about 2 hours. (When ready, the dough will stretch as it is lightly
Divide the dough into 4 balls, about 6 ounces each. Work each ball
by pulling down the sides and tucking under the bottom of the ball.
Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the
ball under the palm of your hand until the top of the dough is
smooth and firm, about 1 minute. Cover the dough with a damp towel
and let rest 1 hour. At this point, the balls can be wrapped in
plastic and refrigerated for up to 2 days.
Yield: dough for 4 small pizzas
Chili and Garlic Oil:
1 whole head garlic (about 2 1/2 ounces, cloves separated and
2 cups extra-virgin olive oil
1 tablespoon red pepper flakes
In a small saucepan, combine the garlic cloves and olive oil and
bring to a simmer. Reduce the heat and simmer until the garlic
begins to turn brown, 10 to 15 minutes. (Do not let the garlic get
too brown or the oil will have a bitter taste.)
Remove from the heat and cool to room temperature. Add the red
pepper flakes and infuse for at least 2 hours to allow the flavors
to blend. Refrigerate in a covered container for up to 2 weeks.
Yield: about 2 cups
Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!"