Recipe courtesy of Katie Lee Biegel
Recipe courtesy of Katie Lee Biegel
Show:
The Kitchen
Breakfast Pizza
Getting reviews...
- Level: Easy
- Total: 50 min (includes cooling time)
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 379
- Total Fat
- 28 g
- Saturated Fat
- 14 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 9 g
- Cholesterol
- 63 mg
- Sodium
- 432 mg
- Level: Easy
- Total: 50 min (includes cooling time)
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 379
- Total Fat
- 28 g
- Saturated Fat
- 14 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 9 g
- Cholesterol
- 63 mg
- Sodium
- 432 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Preheat the oven to 450 degrees F. Grease a rimmed baking sheet with nonstick spray.
- Stretch the dough into a rectangle on the greased baking sheet. Mix together the butter and 1 1/2 tablespoons bagel seasoning, then spread along the outside edge of the dough. Bake until the crust is golden brown, 10 to 12 minutes. Let cool completely.
- Using a rubber spatula, spread the cream cheese evenly over the pizza, leaving the crust edge exposed. Top with smoked salmon, avocado and red onion. Sprinkle with chives, dill and the remaining 1/2 tablespoon everything bagel seasoning.
