I pulled this from the latest PMQ Pizza Magazine, a trade magazine for the pizza restaurant industry.
Breakfast Pizza
- 26-28 oz. dough ball
- 2 oz. olive oil
- Pepper
- Oregano
- Garlic salt
- 2 oz. Romano cheese
- 8-10 extra-large eggs
- 4 oz. Canadian-style bacon
- 3 oz. bacon
- 10 oz. mozzarella cheese
- 3 oz. cheddar cheese
Remove the dough ball from the refrigerator and let it warm to room temperature (at least one hour). Stretch dough ball out to a 16” diameter, leaving a ½” rim at the edge. Spread olive oil on the shell, then sprinkle with pepper, Romano cheese, garlic salt and oregano.
Lightly scramble the eggs (don’t overcook them, as they’ll need to go in the oven).
Add eggs to the pizza shell and top with Canadian-style bacon. Finish with Mozzarella cheese and bacon. Sprinkle shredded cheddar cheese on top.
Bake at 550°F until the crust is golden brown.
Are you a breakfast pizza person? Would you make a breakfast pizza? Would you do any of this differently?
Here’s what I see: An egg omelet with a slightly Italian twist, cooked on a pizza crust instead of a in a pan. I’m more likely to make the omelet in the traditional way, and toast some terrific bread to go with it.
{ 5 comments… read them below or add one }
I have been making a similar pizza on Saturday mornings after Friday pizza nights for years.
Many times my wife will bring one to her Saturday morning nail appointment. The girls at the salon just tear it up. I add pieces of cooked country style sausage and have also used left over hot Italian sausage as well.
I make a breakfast calzone log. I push my dough into a long rectangle. I then put down the middle of the rectangle, olive oil, crushed garlic, then a sprinkle of cheese, I tend to use different cheeses, parrano, gruyere, swiss, or a smokey provolone or gouda…..whatever. Then a layer of spinach…best to use frozen and squeeze the water out….top with chopped red peppers, pre-cooked sausage cut in bits, sun-dried tomatoes and a layer of ricotta, add some fresh basil. Or whatever you like and have on hand.
Then fold the sides over.
Brush the top with olive oil and sprinkle a little parmesan or romano on the top.
Cut slits in the top to allow the steam to escape.
Bake in a hot oven 500 plus degrees till brown.
I take this to our Tuesday morning gourmet Realtor office meetings. Easy to cut and serve and always a hit with my fellow Realtors.
Enjoy.
@Judy, that seems like something that could go for any meal in the day. What about it makes it specific to breakfast? Heck, it’s 4:40 in the afternoon and I could go for a slice of that right now. You made me hungry.
We have been doing this since I built our wood fired brick pizza oven two years ago. Our breakfest pizza looks almost like a kish – top it off with hommade Hungarian sausage and cooked spinach. We do this on week-ends but could enjoy it every day. Try it !!
I loved the idea of a breakfast pizza !! We had out of state relatives visit this past weekend and tried four different combinations .We all participated in the making of them . We had a great time and the pizzas were AWESOME !!! Thanks for the super recipe . We will use it a lot more .