Everything Bagel Breakfast Pizzas
Serves 2 | with Smoked Salmon and Cream Cheese
In this brunch special we took a brunch favourite and turned it into a pizza. Your new favourite pizza that is! Say hello to a thick schmear of cream cheese spread, everything bagel seasoning, smoked salmon, pickled shallots and capers, on all a delicious slice of 'za.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pizza Dough
(Contains Wheat)
1 tbsp
Black Sesame Seeds
(Contains Sesame)
1 tbsp
Sesame Seeds
(Contains Sesame)
100 g
Smoked Salmon
(Contains Salmon)
86 g
Cream Cheese
(Contains Milk)
7 g
Chives
1 unit
Lemon
3 tbsp
Sour Cream
(Contains Milk)
50 g
Shallot
30 g
Capers
1 tsp
Garlic Powder
Not included in your delivery
0.31 tsp
Salt*
¼ tsp
Pepper*
1 tbsp
All-Purpose Flour*
(Contains Gluten)
1 tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, remove pizza dough from the fridge and rest in a warm spot for 20 min. Preheat the oven to 475°F. Wash and dry all produce. Sprinkle both sides of dough with flour. With floured hands, divide dough into 2 equal pieces on a well-floured surface. Using a floured rolling pin, roll each dough piece into a rough 7-inch circle shape. Transfer dough circles to a lightly-greased, unlined baking sheet. Let dough rest in a warm place.
Combine black sesame seeds, white sesame seeds and garlic powder in a small bowl. Brush edges of each dough circle with 2 tbsp water. Sprinkle everything bagel seasoning over top. Prick centre of each dough circle all over with a fork. Bake in the middle of the oven until puffed and lightly golden-brown, 14-16 min.
Meanwhile, peel, then thinly slice shallot. Zest, then juice lemon. Add shallots, lemon juice, 2 tbsp water and 1 tsp sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat. Once simmering, cook, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.
Thinly slice chives. Drain, rinse, then pat capers dry. Add cream cheese, sour cream, lemon zest, 2 tsp pickling liquid and half the chives to another medium bowl. Season with 1/4 tsp salt and 1/4 tsp pepper, then stir to combine. Let pizza crusts cool for 5 min, then spread cream cheese mixture over centre of crusts, avoiding the everything bagel-seasoned edges. Tear smoked salmon over cream cheese mixture. Sprinkle capers, pickled shallots and remaining chives over pizzas, then cut into slices.
