Salmon Salmon Breakfast Pizza with Poached Eggs, Avocado, & Whipped Goat Cheese

Salmon Salmon Breakfast Pizza with Poached Eggs, Avocado, & Whipped Goat Cheese

Makes 4 – 6 servings

1 pizza dough recipe (like this one here)

2 tablespoons extra virgin olive oil

1 tablespoon toasted sesame seeds

1 tablespoon black sesame seeds

½ medium red onion, cut into half-moons

½ pint halved cherry tomatoes

1 cup goat cheese

¼ cup heavy (whipping) cream

1 tablespoon grated lemon zest

4 – 6 free-range eggs (1 per person)

7 ounces smoked salmon

2 tablespoons capers

2 tablespoons fresh dill

2 tablespoons finely sliced chives

1 avocado, sliced

½ cup micro-greens

1. Prepare the pizza dough according to directions (here). Awesome.
2. When ready to cook, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.
3. Grab a large baking sheet. Dust the sheet with flour, then roll out the dough to fill the entire pan. Brush the dough with olive oil, leaving a 1-inch crust area bare around the edge of the pizza. Sprinkle the toasted and black sesame seeds all over the outside/bare crust.
4. Top the pizza with sliced red onions and cherry tomatoes. Transfer to the Traeger and cook for 12 – 15 minutes, or until the crust is cooked through, crispy, and beautifully golden brown.
5. Meanwhile, combine the goat cheese, whipping cream, lemon zest, and a pinch of salt and pepper in a bowl, and whip with a hand mixer (or a whisk and ambition) until silky smooth.
6. Bring a large stock pot of salted water to a simmer and poach eggs (over-easy, of course). 
7. Top the cooked pizza with smoked salmon, capers, fresh dill, and fresh chives. Dollop over the whipped goat cheese, then add the poached eggs, sliced avocado, and micro greens. Delicious!!