A crowd favorite for Sunday brunch, the smoked salmon breakfast pizza is an easy and delicious breakfast dish. The golden-brown flaky and buttery puffed pastry crust has crisp shallots, capers, a delicious white sauce made from garlic, cream cheese, mozzarella and with crème fraîche, and topped with norwegian salmon slices, runny eggs and fresh dill!
I love a great meal that happens to be perfect for brunch. Fresh recipes with short cook times are what it's all about with this salmon breakfast pizza recipe. This puff pastry breakfast pizza yields thin and crispy pizza crust that comes together effortless. And the total time from prep and baking is short, which means it's practical for any occasion.
Ingredients in smoked salmon breakfast pizza
- Frozen puff pastry sheets
- Cream cheese - feel free to get creative and try chive or onion cream cheese for extra flavor
- Crème fraîche, or sour cream or greek yogurt, if needed
- Shredded mozzarella cheese
- Red onion or shallots
- Sea salt
- Ground black pepper
- Norweigan smoked salmon pieces
- Fresh dill
- Bagel seasoning
How to make the best breakfast pizza:
- Be sure to thaw the puff pastry dough as per the package directions so that it's room temperature when you want to get to baking
- Line your baking sheet with parchment for easy clean up
- Preheat oven to 400 degrees F
- Roll out your puff pastry on a lightly floured surface to fit the size of your baking sheet.
- Roll pastry onto baking sheet, and use a fork to poke small holes in the dough to help prevent it rising too much. Do not pierce the pastry all the way through to the pan.
- Fold the edges around the perimeter adhere them with a bit of water to create the pizza crust, if desired.
- Pre bake it for 7-8 minutes, gently press the dough in the middle down to deflate, being careful not to puncture it fully.
- While you're doing your prebake, make your white cheese sauce. Add your butter and garlic to a small sauce pan and sauté for three minutes on low heat. Add your cream cheese, crème fraîche, mozzarella cheese and stir consistently for two minutes until sauce is smooth and creamy.
- After you've prebaked your pizza crust, add your white sauce onto the pastry dough gently and evenly, to prevent breaking the delicate and flaky dough. I use a small offset spatula to do this.
- Top with your onions and capers and bake for an additional 15 minutes.
- Add your smoked salmon strips
- Crack two runny eggs over the top
- Sprinkle fresh dill all over
I prefer to make my eggs separately and not bake them directly on to the pizza, although that seems easier. Why? I just don't like baked eggs. The texture always feels off to me. I like to make runny eggs on the stove and crack them over top of my pizza. If you prefer to bake them directly on, add them 7 minutes before the pizza should come out of the oven for a nice runny yolk!
Can I make this in advance?
Puff pastry is definitely at it’s very best when consumed right away. You’ll lose that flaky, crispy texture that you want. It's not like a traditional pizza dough that reheats well.
How long does this last in the refrigerator?
These will last up to 3 days in an airtight container in your fridge.
Can you freeze this?
I do not recommend freezing this dish after it's been assembled and baked.
Can I use other pizza toppings?
Feel free to adapt toppings and cheese. I bet things like bell pepper, cherry tomatoes, red onion slices, fresh ricotta, bagel seasoning, and olives would be fantastic!