Sunny Side Breakfast Pizza

So a while back, I got a wild hair to make breakfast pizza. I had an extra pizza crust in the refrigerator that I’d picked up at the supermarket and if I didn’t use it soon, it was going to go to waste so I went on an internet recipe quest. There were lots and lots of recipes using scrambled eggs or hash brown crusts but I wanted something really special. I saw a photo online for Breakfast Pizza from Mommyhoods Diary and was hooked. It had to happen and it had to happen soon.

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Roll and stretch your dough as thin as you like. The little holes proved to be a challenge when I cracked eggs on the pie. Avoid them if you can. Not the end of the world if you can’t.

Luckily, I happened to have almost all of the ingredients at home so I was able to knock it out pretty easily. I’ve done it a few times since and tried a bunch of different variations. My boys absolutely love this! This is fancy enough to serve if you have house guests but simple enough to just make for you and your family. This would be great with a big old mimosa for a Sunday brunch.

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Get all your toppings cued up before popping the crust in the oven. I ended up with a bit more mozzarella and tomatoes than my pizza crust could manage.

I would recommend doing this on a pizza stone if you have one. It gets the crust nice and crisp. If you don’t have a pizza stone, a cookie sheet or pizza pan is fine. I did learn an important lesson in this spat of experimentation – using a prebaked crust isn’t a great idea. The crust gets way too crispy in the time it takes the eggs to get done. So definitely use an unbaked crust and get it as thin as you can.

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Sunny Side Breakfast Pizza (adapted just a little from Mommyhoods Diary Breakfast Pizza)

  • 1 ball pizza dough (you can buy dough balls in some supermarket bakeries or from your local pizzeria or you can use a tube of the stuff from the dairy department)
  • coarse corn meal
  • 4-6 slices thick bacon, diced (pancetta would be really fabulous if you have it!)
  • About 1-2 T olive oil
  • 1/2 C thinly sliced onion
  • 3 C fresh chopped spinach
  • 1 roma tomato, sliced (remove seeds if you can)
  • 4-6 large eggs
  • About 4 -6 oz fresh mozzarella, diced or shredded mozzarella
  • 1/2 C fresh grated parmesan cheese
  • salt and pepper
  • fresh chopped parsley, optional

If using, place your pizza stone in the oven. Preheat oven to 500F. 

If not using pizza stone, put rack in bottom third of oven and preheat oven to 500F. 

Heat skillet over medium-high heat. Cook bacon until crisp. Remove with slotted spoon to drain on paper towels. Reserve about 1 T drippings in pan. 

Reduce heat to medium-low and saute onions in reserved fat until translucent and golden brown (caramelize them as much as you have time for), about 10 minutes. Add spinach and cook until just wilted. Remove from heat and season with salt and pepper as desired. Do go easy on the salt though as you are going to have salt from the bacon and the cheese. It was a little much a couple of times I made this.

Dust your pizza peel or baking sheet with corn meal. Stretch (with oiled hands) or roll dough pretty thin and put on prepared pizza peel or baking sheet. It doesn’t need to be perfectly round. Slide crust from pizza peel onto preheated pizza stone in oven (or just place baking sheet in oven). Reduce heat to 400F. Bake for about 5-10 minutes and remove from oven. Pierce any bubbles with a knife as you see them forming.

Brush prepared crust with olive oil and add salt and pepper. Scatter mozzarella cheese evenly over crust. Arrange spinach mixture, bacon and sliced tomatoes over crust. You may find that, depending on how big your crust is, you won’t use all the toppings. I had mozzarella and tomatoes left over this time. Crack eggs on top (you may need to build little dams with your other toppings to keep the eggs from running off the side) and sprinkle entire thing with parmesan cheese. Salt and pepper eggs to taste.

Return to oven and bake for 8-10 minutes or until eggs are almost desired doneness (they will continue to cook a little after you take it out of the oven) . Remove from oven and allow to rest for a few minutes. Garnish with parsley. Slice and serve immediately.  

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* To adapt this to be kosher or vegetarian, simply leave out the meat and saute your veggies in a little olive oil. Also, as a side note, I sometimes cook this with mushrooms. Some chunky chopped creminis would be delicious but The Boy is “off again” with mushrooms again so I left them off this time. But they do really make this great if you want to go full on vegetarian with this dish. Just saute them after the onions and spinach are done in a little olive oil, salt and pepper*

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