January 15, 2012
Pizza for breakfast is nothing new, but generally it conjures up images of bleary-eyed rifling through the refrigerator for something to eat after a late night. Since we make pizza nearly every Friday night, it is not uncommon for someone in our family to nibble on a slice while waiting for the “real” breakfast to be served. “Real” breakfast at our house is more commonly pancakes, waffles, eggs of some incarnation, or perhaps a muffin or scone. (We eat our fair share of cereal as well).
Friday nights are usually pizza night at our house. However last week, our Friday night plans changed at the last minute and all I could think of was how we could make pizza for breakfast instead! The dough was already in the refrigerator, we have frozen pesto in the from last summers’ garden basil explosion, and a lug of bacon I could not pass up at the store the other day. Pizza for breakfast was inevitable.
Breakfast Pizza earns its sincere place at the breakfast table because it boasts both eggs and bacon, quintessential breakfast foods. On the tossed dough round, pesto creates a base of flavor and color. The cheese is somewhat lightly scattered, to allow the egg to take center stage. Cook the bacon until crispy before chopping it and tossing it on the pie. The eggs are not cooked in advance, simply crack them on top. I used four which seemed to fit nicely on both the pizza and our plates (there are four of us). For those of you who do not equate broccoli with breakfast (like half of my family) feel free to leave it off. I like any chance to toss veggies into every meal and our garden is overflowing with broccoli right now. Like any pizza there are a million variations. Pesto could easily be replaced with roasted garlic sauce, tomato-based pizza sauce, or simply a brush of olive oil. Change out sausage for the bacon or leave them off altogether for a vegetarian meal. Not into broccoli? Try asparagus in the spring or tomatoes in the summer. Nothing even says you have to eat this for breakfast, it would be a great lunch or dinner as well.
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serves 4 generously
1 1-pound pizza dough ball (we used “Our Favorite Pizza Dough“)
1/4 cup basil pesto
1 cup grated mozzarella cheese
6 ounces bacon, cooked until crispy and cut into chunks
1 cup broccoli florets
3 green onions, sliced
Preheat oven with pizza stone to 500 degrees.
Toss or roll out the pizza dough until it 12 inches in diameter. Rest dough on a paddle or large cutting board dusted with semolina or covered in parchment paper. Spread pesto evenly over the dough. Scatter cheese over the top. Crack the eggs over cheese. Arrange the rest of the toppings. Slide the pizza into the oven and cook for 7-9 minutes or until the eggs set and the bottom of the crust does not bend when you lift the edge of the pizza with the pizza peel. Place cooked pizza on cooling rack immediately. Allow to cool 2-3 minutes before cutting. Slice pizza and serve.
Print this recipe : Breakfast Pizza
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