Smoked Salmon and Scrambled Egg Pizza with Red Caviar

From the kitchen of One Perfect Bite...This brunch pizza is a study in wretched excess. It is also delicious and will make any late morning meal special. The pizza is loosely based on one that was developed by Wolfgang Puck and served as part of a holiday brunch at Postrio, one of his restaurants. The idea of pizza for breakfast or brunch may be off-putting to some, but if you look at the ingredients used here, I think you'll be pleasantly surprised. While smoked salmon and caviar aren't everyday foods, the components of this dish are really breakfast items that are served in a slightly different way. I've simplified the original recipe and eliminated making the pizza crust. I use pocketless pita bread as the base for the pizza and it works quite well. It makes life much easier, but if you'd like to see the original recipe you can find it here. This wonderful dish is easy to make and I have only one caution to share with you. Do not over cook the eggs. They should be barely set when spread on the pizza base. They will continue to cook in the oven and they'll be rubbery if they are overdone. I know those of you who try this brunch-style pizza will love it. Here's the recipe. We'll not talk of cost.

Smoked Salmon and Scrambled Egg Pizza with Red Caviar...from the kitchen of One Perfect Bite inspired by Wolfgang Puck

Ingredients:
1 8-inch pocketless pita bread
4 large eggs
1/4 cup milk
Kosher salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1/4 cup shredded mozzarella cheese
1/4 cup shredded Fontina cheese
2 ounces thinly sliced smoked salmon
1 teaspoon chopped fresh chives
2 tablespoons salmon roe

Directions:
1) Place a pizza stone on middle rack of oven. Preheat oven to 500 degrees F. Place pita bread on a flat surface.
2) In a bowl, whisk together eggs, milk, and salt and pepper to taste. Heat a nonstick skillet over medium-high heat. Add olive oil and butter. When butter melts, add egg mixture and cook, stirring with a wooden spoon, until slightly set but still very moist, about 4 minutes.
3) Immediately spread eggs on pizza, leaving a 1/2-inch border. Spread cheeses on top. Using a peel or large spatula, carefully transfer pita to hot pizza stone and cook just until cheese melts and starts to bubble, about 5 minutes. Use peel or large spatula to transfer to a cutting board. Arrange smoked salmon on top. With a large, heavy knife, cut into wedges. Garnish with chives. Top with salmon roe. Serve immediately. Yield: 2 servings.






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Tomato, Herb and Blue Cheese Pizza - Blue Monday

From the kitchen of One Perfect Bite...I have one other pizza that counts blue cheese in its ingredients list. This pie is all over the internet, but I have been unable to trace its original source. Folks who love to cook and eat, sometimes bypass a recipe because it's parentage is suspect or it comes from a source that is not properly credentialed. It's the old "whose your daddy" school of cooking. In the case of this pizza, that would be a mistake. This will not set the culinary world on fire, but it makes a fast, easy and delicious meal. It has the colors of a calico quilt and is as pretty to look at as a pizza can be. I bake my pizzas in a rectangular pan because I find this shape easier to serve and store. If you prefer a round pie, the only thing that changes in this recipe is the type of pan you use. Don't be put off by the blue cheese. It blends nicely with the other ingredients and doesn't overpower the pie. While the recipe uses frozen bread dough, you can use your favorite crust or bake it on lavash or another type of flatbread. Here's the recipe.

Tomato, Herb and Blue Cheese Pizza...from the kitchen of One Perfect Bite

Ingredients:
1 (1-lb.) loaf frozen bread dough, thawed
3 tablespoons olive oil
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon garlic powder
1 small red onion, thinly sliced, pulled into rings
2 plum tomatoes, chopped
1 cup shredded mozzarella cheese
3 ounces of crumbled blue cheese
2 tablespoons grated Parmesan cheese

Directions:
1) Cut bread dough in half. Press each portion onto bottom of an 9 x 13-inch baking pan coated with nonstick cooking spray; build up edges slightly. Prick dough several times with a fork. Cover and let rise in a warm place for 30 minutes.
2) Brush dough with oil. Combine basil, oregano and garlic powder and sprinkle dough. Bake at 425 degrees for 10 minutes. Remove from oven. Arrange onion and tomatoes over crust. Sprinkle with mozzarella and blue cheese. Bake until golden brown, about 8 to 10 minutes longer. Yield: 2 pies.

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This post is being linked to:
Smiling Sally - Blue Monday
Meatless Monday at My Sweet and Savory

Caramelized Onion, Blue Cheese and Walnut Pizza

From the kitchen of One Perfect Bite...I used to serve small squares of this pizza as a cocktail appetizer. People loved the combination of caramelized onions with blue cheese and toasted or candied walnuts. We had it so often that I grew tired of it and that usually marks the death knell for my recipes. Once retired, they're rarely used again. This one has been pardoned and given a second life because of Meatless Mondays. As you can see, I've resurrected the recipe and we had the pizza for supper tonight. The recipe makes a nice pie and if you're looking to serve something a bit outside the box, you might enjoy this one. The pizza can be made with a standard dough or served on a flatbread or tortilla. While this is simple to make, it is not speedy and you'll need time to caramelize the onions. The mantra here remains the same. The onions must be watched as they cook. Once they start to caramelize they move from brown to black in the wink of an eye. If they char or burn you'll have to start again. This is a highly flavored pie and to enjoy it, you have to love all three of its major ingredients. If the trio appeals to you, you'll love this pizza. Here's the recipe.

Caramelized Onion, Blue Cheese and Walnut Pizza - Meatless Monday...from the kitchen of One Perfect Bite

Ingredients:
3 tablespoons olive oil, divided use
2 tablespoons butter
2 pounds yellow onions, very thinly sliced
2 teaspoons kosher salt
1 teaspoon sugar
fresh ground black pepper to taste
1 pound pizza dough
1 cup toasted walnuts, chopped
4 ounces blue cheese, crumbled

Directions:
1) Heat 2 tablespoons oil and butter in a large heavy skillet set over medium heat. Add onions and salt, stirring frequently until onions begin to brown, about 20 minutes. Add sugar and cook, stirring frequently until onions are well-browned, about 15 minutes longer. Do not allow onions to burn. Season with pepper to taste.
2) Preheat oven to 425 degrees F. Spray bottom of a round or rectangular pizza pan with nonstick cooking spray. Press dough into pan, building up sides slightly. Brush crust with reserved 1 tablespoon oil. Bake for 10 minutes. Remove from oven. Spread onions on crust. Top with walnuts and blue cheese. Return to oven and bake until cheese starts to soften and brown, about 10 minutes. Serve hot. Yield: 4 -6 servings.

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