I’ve figured out yet another way to use my pizza dough recipe, but I think the real important factor here is that I’ve found a way to have pizza in the morning, and actually have an excuse to eat it so early. Hey don’t get me wrong, I love cold leftover pizza in the morning just as much as the next guy…but this is actually a breakfast pizza. Pizza-For-Breakfast, are you understanding the magnitude of this situation? Where have you been all my life? All those mornings that I wanted a simple and yummy breakfast?
I have to thank Smitten Kitchen for once again opening my eyes, taste buds, and nose to yet another wonderfully fantastic recipe, that of which I could never live without now. It’s actually a great concept/idea recipe because you can top it with anything you’d like. As long as you have the basics down, like the cheese and the eggs, then the rest is up to you. Want veggies? Add them. Don’t like bacon? Skip it, although I don’t know who doesn’t like bacon. Well, maybe The Canadian. Sorry, but I held out as long as I could. You have to give it to me……but the bacon was calling out to me. Taunting me!
Eat me for breakfast on top of some pizza, with eggs and cheese, it was saying. Tons of cheese. Eat me because I’m nothing but pure deliciousness. Well, it beckoned and I answered.
Grab your bacon.
Ahhhhhwwwwwwwww…….as the heavens part, and a light shines down onto the bacon.
Cut the bacon down into small bite sized chunks.
Throw it into a hot skillet and cook until its crispy and brown.
Oh sorry I got quiet there for a second. I lost myself to the aroma of crisping bacon.
Once the bacon is crisp, transfer to a napkin lined plate, with a slotted spoon, to allow the excess fat to drain.
Set aside as we prepare the other ingredients.
Okay okay, you can steal a couple pieces. BUT just a couple. Don’t get crazy and eat the whole thing, we have to save some for the pizza.
Grab a tomato.
Cut the tomato in half, length wise.
Now dice the tomato.
This is probably the hardest step you’ll have to do. It’s a pretty easy recipe.
Roll out the pizza dough first, by dusting a work surface with flour.
Place your homemade dough on the board. If you don’t have time or are in a hurry, you can just use store bought pizza dough. That’s okay, I wont tell anyone.
Roll it out, with a rolling pin, into a thin circular crust.
Grab a baking pan and drizzle with olive oil, to make sure the crust doesn’t stick and gets golden brown.
You don’t need a fancy pizza pan or pizza peel, this is a simple morning dish. It’s all about relaxing in the morning and not worrying about anything. So you don’t have a pizza pan or peel? Well then get out of here! You can’t make this dish without it!
No, No, No. In all seriousness who cares?!?! Doesn’t mean you can’t make delicious pizza without those things.
Place the rolled out pizza crust on the pan.
Sprinkle with tons of mozzarella and parmesan cheese.
Make three little wells, or indentations onto the cheese to make room for the whole eggs.
Crack an egg in each well. Try not to break the yolks.
Sprinkle the pizza with the bacon. The best part of the pie if you ask me!
And now because we have to keep it a little healthy, lets add our tomatoes. It’ll make us feel good about scrafing down the whole pizza by ourselves.
Place in a pre-heated oven. I do mean super HOT. Scorching HOT! Burning HOT….you get the point.
Bake until golden brown and crispy all over, and the cheese is bubbly and brown.
Meanwhile. Grab some scallions.
Thinly slice the scallions.
Sprinkle the finished pizza, right when it comes out of the oven, with the scallions.
Also sprinkle with some chopped chives.
So I accidentally deleted my chive pictures….oops.
But yes, chop the chives and sprinkle over the pizza.
Depending on how you like your eggs, leave the pizza in the oven a bit longer or shorter.
For instance I don’t like the yolk running in my eggs, so I leave my pizza in the oven cooking longer until the yolks are set.
But I am pretty sure the yolks are supposed to be runny here in this recipe. So if that floats your boat, well then by all means, let them run.
And there you go, an excuse to have pizza in the morning, for breakfast. Go on and make it this weekend. In fact make two, a whole one for yourself and the other one to share with the hungry crew at home. I’m still drooling over this one.
Slice it up and serve yourself a piece. Go on, you deserve it.
Taken and adapted from Smitten Kitchen. Thank smitten kitchen, for making me obsessed with a breakfast dish.
This recipe makes two pizzas.
- 2 Pizza Doughs (Find Recipe Here)
- 6 strips bacon
- 2 Tomatoes, diced
- 1/2 cup grated Parmesan
- 2 cups grated mozzarella
- 6 large eggs
- Freshly ground black pepper
- 2 tablespoons minced chives
- 2 scallions, thinly sliced
Prepare the dough and toppings: Fry the bacon in a large sauté pan over medium-high heat until crisp. Cool on a paper-towel-lined plate; roughly chop.
Dip your hands and a ball of dough into the flour. On a lightly floured countertop, pat the dough into a disc with your fingertips, then drape the dough over your fists and carefully stretch it from beneath to form a 12-inch circle.
Generously drizzle the surface of a large sheet pan with olive oil and place the stretched dough on it. Sprinkle the dough with half of the Parmesan, mozzarella, bacon, and tomatoes. Crack 3 eggs over the top and season with salt and pepper.
Bake the pizza: Place the pan in the oven. Bake for 8 to 10 minutes, rotating after 5 minutes. When the crust is golden, the cheese is melted and the egg yolks are cooked, use a spatula to transfer the pizza to a cutting board. Sprinkle half of the chives, and scallions on top. Let cool for 2 minutes, slice and serve immediately. Prepare the second pizza in the same way. Enjoy.