Key Art of "Summer of Rockets" featuring Keeley Hawes and Toby Stephens.

Summer of Rockets

Start watching


Start watching

SoCal Update

Start watching
Death in Paradise Series 10

Death in Paradise

Start watching
millionaire still

KCET Must See Movies

Start watching

Independent Lens

Start watching

Tending Nature

Start watching
Southland Sessions

Southland Sessions

Start watching

Earth Focus

Start watching
City Rising

City Rising

Start watching
Lost LA

Lost LA

Start watching
Your donation supports our high-quality, inspiring and commercial-free programming.
Support Icon
Learn about the many ways to support KCET.
Support Icon
Contact our Leadership, Advancement, Membership and Special Events teams.

Weekend Recipe: Smoked Salmon Breakfast Pizza

Support Provided By
Photo courtesy of Cook's Country
Photo courtesy of Cook's Country

Pizza for breakfast is a guilty treat (and one of life's greatest pleasures). Cook's Country smarts it up with this grown-up version. Serve it the next time you host breakfast or brunch -- it will be a crowd-pleaser for sure!

Smoked Salmon Breakfast Pizza

Serves 6


  • 3 tablespoons extra-virgin olive oil, plus extra for drizzling
  • 8 ounces mozzarella cheese, shredded (2 cups)
  • 1 ounce Parmesan cheese, grated (1/2 cup)
  • 4 ounces (1/2 cup) small-curd cottage cheese
  • 1/4 teaspoon dried oregano
  • Salt and pepper
  • Pinch cayenne pepper
  • 1 pound store-bought pizza dough, room temperature
  • 6 large eggs
  • 3 tablespoons capers, rinsed
  • 1/4 cup sliced red onion
  • 3 ounces sliced smoked salmon, cut into thin strips
  • 1/4 cup sour cream
  • 2 tablespoons minced fresh chives
  • 1 tablespoon chopped fresh dill

To Prepare

Adjust oven rack to lowest position and heat oven to 500 degrees. Grease rimmed baking sheet with 1 tablespoon oil.

Combine mozzarella and Parmesan in bowl; set aside. Combine cottage cheese, oregano, 1/4 teaspoon pepper, cayenne, and 1 tablespoon oil in separate bowl; set aside.

Press and roll dough into 15 by 11-inch rectangle on lightly floured counter, pulling on corners to help make distinct rectangle. Transfer dough to prepared sheet and press to edges of sheet. Brush edges of dough with remaining 1 tablespoon oil. Bake dough until top appears dry and bottom is just beginning to brown, about 5 minutes.

Remove crust from oven and, using spatula, press down on any air bubbles. Spread cottage cheese mixture evenly over top, leaving 1-inch border around edges.

Sprinkle mozzarella mixture evenly over pizza, leaving 1/2-inch border. Create 2 rows of 3 evenly spaced small wells in cheese, each about 3 inches in diameter (6 wells total). Crack 1 egg into each well, then season each with salt and pepper.

Return pizza to oven and bake until crust is light golden around edges and eggs are just set, 9 to 10 minutes for slightly runny yolks or 11 to 12 minutes for soft-cooked yolks, rotating sheet halfway through baking.

Transfer pizza to wire rack and let cool for 5 minutes. Transfer pizza to cutting board. Top pizza with capers, followed by red onion and then salmon. Dollop with sour cream. Sprinkle with chives and dill and drizzle with extra oil. Slice and serve.

Want recipes and food news emailed directly to you? Sign up for the new Food newsletter here!

Support Provided By
Read More
An asymmetrical ceramic dish holds a small, bite-sized piece of white steamed fish sitting in a thin, broth-y sauce. The fish is topped with a fine green powder. Additionally, someone is pouring more of the sauce from a small ceramic container.

Jon Yao of Kato Finds Confidence in the Flavors of His Taiwanese Upbringing

Los Angeles' Kato Restaurant, where the dishes are edible mnemonic devices for Asian Americans, is an homage to Chef Jon Yao's Taiwanese heritage.
A coloring page created by the Los Angeles Public Library's Octavia Lab. An illustration of Manuela C. García sitting next to a phonograph. Behind her is a faint sheet music background.

Manuela C. García, the Voice Behind a Treasure Trove of Old Mexican Songs

Born in Los Angeles in the late 1860s, Manuela C. García is the voice behind over 100 songs in Charles Lummis' recordings of Southwest musical heritage. Known mostly by historians specializing in 19th-century Mexican American music, her voice connects California's present musical history with its past.
A sign for Pine Ave Pier in Long Beach, California.

Where to Explore L.A.'s Most Fascinating Piers, Both Past and Present

As Los Angeles heads into the summer, find some time to see this historical piers and beaches across the county.