Breakfast Salmon Pizza
A creamy, and savoury start to your day, this breakfast pizza brings together smoked salmon, egg, and a hint of dill for a brunch worth waking up for.
Move over avo toast, (not that we don't love you too), this Breakfast Salmon Pizza is here to steal the morning spotlight. Combining flaky salmon, silky cream cheese, and perfectly poached eggs on a crisp base, it’s the kind of dish that feels indulgent yet effortless. Ideal for a weekend brunch, a lazy holiday breakfast, or when you want to impress overnight guests without stress. Light, luscious, and loaded with flavour, this is breakfast done beautifully.
Here are some delicious topping ideas that work beautifully for a breakfast pizza; mix and match to suit your morning mood:
Crispy bacon and caramelised onion
Smoked ham, spinach and ricotta
Roasted or confit cherry tomatoes, basil and mozzarella
Sautéed mushrooms, feta and thyme
Chorizo, red capsicum and eggs
Avocado slices, lemon zest and chilli flakes
Hash brown pieces, cheddar and spring onion
Roasted pumpkin, goat’s cheese and dukkah
Creamed leeks, smoked trout and dill
Brie, pear and rocket
Spinach, artichoke and poached egg
Hot smoked salmon, capers and crème fraîche
Need
- 1 Batch Lazy Sourdough Pizza Base or other pizza dough of choice Recipe
- 1-2 cloves garlic
- 1-2 lemons zest and juice
- 60 Grams parmesan cheese cubed
- a few sprigs of fresh dill, plus more for garnish
- 250 Grams cream cheese
- pink salt flakes and black pepper to taste BUY
- 1 small Piece rare salmon per pizza
- 2-3 asparagus spears per pizza
- Quickie Veggie Pickles red onion to garnish each pizza Recipe
- 1 poached egg per pizza or per serving, (optional)
Do
- 1
Premake the pizza dough well in advance and make sure it is bubbly and ready to roll.
- 2
Divide the dough into at least 4 pizzas, or more if you are doing individual pizzas. Roll each piece into a tight ball, rest on floured baking paper and cover with a cloth to rise again.
- 3
Preheat a pizza stone to as high a temperature as your oven will go. I have a 275°C temp in my oven which is what I use. Allowing the pizza stone to preheat for up to an hour or longer is ideal.
- 4
Meanwhile make the cream cheese topping. Place garlic, lemon zest, parmesan and dill into the Thermomix bowl and mill 6 sec/speed 6.
- 5
Add cream cheese and juice, salt and pepper and blend 10 sec/speed 8. Scrape down sides of bowl and repeat until creamy. Set aside.
- 6
If you don't have any quickie onion pickles already, simply juice a lemon, slice an onion and stir together with salt and pepper and leave to marinate while you are prepping everything else.
- 7
Once the dough is looking good, press out each pizza by hand until you have a good centre to add your toppings.
- 8
Spread a good amount of the cream cheese onto the dough base.
- 9
Top with salmon and asparagus spears. Slide into the oven and bake for 8 minutes or until the dough is cooked and everything is puffy and browning.
- 10
Serve with more of the cream cheese mixture on top, a dill sprig and a freshly poached egg.
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
