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Smoky Brunch Pizza

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  • Prep 30 min
  • Total 30 min
  • Servings 8
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Part frittata, part pizza, this rich dish tops prepared pizza dough with smoked salmon, eggs, peppers and cream cheese.
Created Jul 27, 2010
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  • 1 pkg Pillsbury* refrigerated Italian Pizza Crust
  • 2 tbsp (25 mL) butter or margarine
  • 1/4 cup (50 mL) chopped red bell pepper
  • 4 green onions, sliced (1/4 cup/50 mL)
  • 8 eggs
  • 1/4 cup (50 mL) milk
  • 1/8 tsp (0.5 mL) pepper
  • 1 pkg (4 oz) smoked salmon, flaked
  • 1/2 cup (125 mL) chives-and-onion cream cheese (from 250 g container)


  • 1
    Heat oven to 425°F. Grease 12-inch pizza pan or 13x9-inch pan. Unroll dough; place in pan. Starting at centre, press out dough with hands. Bake 6 to 7 minutes or until crust begins to brown.
  • 2
    Meanwhile, in 10-inch skillet, melt butter over medium heat. Add bell pepper and onions; cook and stir 3 to 4 minutes or until tender.
  • 3
    In medium bowl, beat eggs, milk and pepper. Add egg mixture to skillet. Cook 4 to 5 minutes, stirring occasionally, until thoroughly cooked but still moist. Fold in salmon. Remove from heat.
  • 4
    Spread cream cheese evenly over crust. Spoon cooked egg mixture over cream cheese.
  • 5
    Bake 9 to 12 minutes longer or until toppings are hot and crust is deep golden brown. If desired, garnish with additional green onions.

Expert Tips

  • Tip 1
    Tip: Smoked salmon is similar to, but not the same as lox. Lox is brine-cured and typically more salty than smoked salmon. To get a jump-start on this pizza, cook the bell peppers and onions the day before and refrigerate until you’re ready to complete the recipe.

Nutrition Information

No nutrition information available for this recipe
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