SMOKED SALMON AND SCRAMBLED EGG PIZZA WITH SPICY CHIVE CREAM CHEESE

Ingredients Weight Measure
Cream cheese 12 oz.
Jalapeño, minced 3 Tbsp.
Chives, chopped 1/4 cup
TABASCO® brand Green Jalapeño Pepper Sauce 2 Tbsp.
Lemon juice 2 Tbsp.
Salt, divided 2 pinches
Black pepper, divided 2 pinches
Prepared pizza dough 12 oz.
Cornmeal 2 Tbsp.
Eggs, whole, lightly whisked 8 ea.
Red onion, sliced 1/2 cup
Smoked salmon, 1/2" strips 8 oz.
Chives, chopped 2 Tbsp.

Method

  1. Preheat oven to 400°F.
  2. Combine cream cheese, jalapeño, chives, TABASCO® Green Jalapeño Pepper Sauce, lemon juice, salt and pepper in a food processor and process until mixed well.
  3. On a flat work surface, flatten pizza dough into a 14" circle, leaving 1/2" raised rim around the edge. Place on a wooden pizza peel sprinkled with cornmeal. Poke holes in dough with a fork. Bake dough in oven for 8-10 minutes until crust is light brown. Remove from oven and let cool slightly.
  4. In a large nonstick sauté pan, add eggs. Season with a pinch of salt and pepper. Use a rubber spatula and scramble eggs until not quite cooked through and still runny.
  5. Spread spicy cream cheese over pizza dough and top with scrambled eggs. Top eggs with red onions and smoked salmon. Return to oven for 3-4 minutes. Remove and top with chives.

Yield: 1 14" pizza, or 2-3 servings