We’ve all had pizza for breakfast. Like cold leftover pizza – I’m not the only one, right? It’s not a great breakfast, but it’s a quick solution when you oversleep and have thirty seconds to grab a slice and walk out the door. Don’t be deceived by the title, though, this is not that kind of breakfast. This is on a separate, much more appropriate ‘pizza for breakfast’ level! Sometimes traditional breakfast food gets repetitive, but with a recipe like this (or cinnamon roll pancakes!) to excite your tastebuds, you’ll never get bored!
Breakfast Pizza (serves 2)
- 12-inch size pizza dough (recipe follows)
- 1 tsp pesto
- 2 Tbsp chopped green onions
- 1/4 cup diced tomato
- 1/4 cup shredded mozzerella cheese
- 2 Tbsp shredded parmesan cheese
- 2 eggs (you could do 3, too)
- I made the dough the night before. I divided it into 4 portions, and froze 3 of them. I put the remaining 12-inch portion in the refrigerator overnight. In the morning, take dough from fridge and let it set on the counter for at least 10 minutes. Preheat the oven to 425.
- Shape with your hands or roll out the dough to desired shape and place on a baking sheet. (We like thicker crust, so we rolled it to ~10 inches) Build up the crust and poke the bottom several times with a fork.
- Bake at 425 for 5 minutes.
- Remove dough and spread pesto over the top. Sprinkle the cheeses, then green onions and tomatoes. Crack the eggs over the top. If you don’t like runny egg yolks, you could whisk the eggs first and then pour them over the top.
- Bake for an additional 11-13 minutes, until crust is golden and eggs start to firm.
Basic Pizza Dough (from food.com) (makes 4 12-in crusts)
- 3 cups flour
- 2 1/4 tsp active dry yeast
- 1/2 tsp salt
- 1 cup warm water
- 2 Tbsp oil
- Whisk together 1 3/4 cup flour, salt and yeast. Add warm water and oil and wisk for 3 minutes.
- Add 1 1/4 cup more flour and mix with a wooden spoon.
- Place dough on floured surface and knead an additional 1/4-1/2 cup flour into the dough, until it is lump free.
- At this point, divide the dough and wrap what you won’t be using in saran wrap and freeze (each quarter of the dough is a 12-inch circle). When ready to use, thaw dough in the refrigerator.
- Preheat oven to 425 and let thawed dough set at room temp for 10 minutes before shaping. Then roll dough out to desired size.
- Place on baking sheet, build up the crust a bit and poke the bottom with a fork several times. As long as there is flour over the bottom, it shouldn’t stick to the pan.
- Bake for 8 minutes at 425, add toppings, and bake an additional 8 minutes.