Feta Scrambled Eggs Breakfast Pizza with Smoked Salmon, Tomatoes and Basil

  • Recipe courtesy of Merry Graham, Finalist in the 2016 Nikos® "Wave of Flavor" recipe contest
  • Yield: 6 servings


  • 1 12-inch pizza dough or crust, prebaked as directed
  • 6 large eggs
  • 1/4 c. half and half cream
  • 1/2 tsp. sea salt
  • 1/2 tbsp. olive oil
  • 1 c. tomato basil feta cheese, crumbed, divided
  • 2 medium tomatoes, thinly sliced
  • 3/4 c. mozzarella cheese, shredded
  • 1 tbsp. parsley, chopped
  • 2 (about 6-inch) slices of smoked salmon, cut in narrow strips
  • 1/4 c. basil leaves, chiffonade


  • Preheat oven to 400°F. Prepare pizza dough according to package instructions. If using fresh dough, roll dough out on pizza pan sprinkled with cornmeal.
  • Whisk eggs, cream and salt until fluffy. Heat olive oil in a non-stick skillet over medium heat. Add eggs, stirring constantly, and cook until eggs are just about to set. Remove from heat and fold in 3/4 cup of feta crumbles. Salt and pepper to taste.
  • Spread feta and scrambled egg mixture over pizza dough and top with tomato slices.
  • Sprinkle with mozzarella cheese and parsley and bake for 15-17 minutes or until crust is golden brown. Remove from oven and let cool 3 minutes. Top with smoked salmon, basil and 1/4 cup feta cheese.