This morning we talked about scrambled eggs for dinner; now we're going to talk about pizza for breakfast. And no, this is not cold pizza from the fridge on a Saturday morning. Hot and crispy homemade pizza, with handfuls of herbs and scoops of soft ricotta cheese, topped with an oozing egg - this is a breakfast in its own right.
Recipe: Breakfast Pizza
Saturday morning we were crunched for time but we needed to put a hot breakfast on the table; it was a long day and fruit and toast wouldn't do. We had made homemade pizza the night before, so we saved a couple balls of dough in the fridge and brought it up to room temp in the morning.
We shook it out thin, slathered it with ricotta cheese and fresh herbs from the garden. The first pizza had basil and a little leftover tomato sauce, plus some green olives and plenty of Parmesan. We cracked three eggs on top and baked. Delicious! The yolk spilled out golden goodness all over the other toppings.
The second pizza was simpler; we rubbed the dough with ricotta and a little good olive oil, then chopped basil, thyme, sage, rosemary and parsley and sprinkled it on. We baked this for several minutes, then added the eggs. Two more eggs, with salt and pepper, baked just until golden runny.
We cut it into big pieces, folded them over like egg sandwiches and ate it hot with coffee.
So good! The advantages to this breakfast are that most of it can be made ahead. Have guests? Just set out the pizza dough and toppings in the morning, then pop into the oven for five minutes. These are so thin that they don't take long to cook at all.
One more idea: Substitute tiny quail eggs for the larger chicken eggs.
Breakfast Pizza
serves as many as you'd like
1 recipe either slow rise pizza dough or thin crust pizza dough
Red or white pizza sauce - recipes here
1 16-ounce tub whole milk ricotta
Several handfuls of fresh herbs
2-3 eggs per pizza
Salt and pepper
Any other toppings you would like
Make the dough and separate into individual balls. Mist with spray oil, cover, and leave overnight. If you're going to cook it the next morning there is no need to refrigerate.
Heat the oven as high as it will go - hopefully at least 550°. Shake out each ball of dough and lay it on a sheet of parchment. Top with everything except the eggs. Put in the oven for 4-5 minutes or until it just begins to brown. Crack the eggs into a cup and slip them onto the pizza. Shake on a little salt and pepper and put back into the oven for another 5 minutes or until the yolk is just set and golden.
Let cool for five minutes then eat!
Related: Over Easy: Egg on Pizza
(Images: Faith Hopler)
Tags
Breakfast, Vegetarian, Quick, Italian, One-dish Meal, Easy, Make Ahead, brunch, pizzaRelated Links
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Comments (13)
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i have been making salads with poached eggs for breakfast lately. i'll have to try this pizza. looks so good and different!
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view cassiopia's profile
I made a b'fast pizza this weekend as well -- grate potatoes and scatter on top (more than you would think necessary because it cooks down) -- the potatoes on the top get crisp while the ones underneath stay soft.. great contrast and so good.
view AndreaLynn's profile
These look terrific, and great for dinner as well as breakfast. Do you think it would work on a grill?
view Susmita's profile
i've seen and eaten pizza in japan and the czech republic where it's not uncommon at all to put a barely cooked egg on top. not only for breakfast! the oozy egg yolk is great!
view pinstripeprincess's profile
it is cruel and unusual punishment to have to look at this at 8:53 am at your office desk. especially having skipped breakfast today.
(to paraphrase one of my friends: zomg! yum!)
view lindsey kathlene's profile
At least 550?
Sigh.. I get excited if my oven even reaches 500.
view Alyce Smythee's profile
This looks fabulous and I can't wait to try it. I've done something with pita bread, scrambled eggs, bacon, fresh herbs and parmesan cheese, but this is a different take altogether. Looks De-Lish.
view Mark Boxshus - Boscoe The Cookie Doctor's profile
my family loves new brinner ideas (breakfast for dinner) and I'm sure they will love this one.
view sarahbellum66's profile
num nums. this dish has a good chance of impressing my mother in law on her next brunch visit. thanks for sharing
view SpanishOlives's profile
aww, i want to eat this NOW>
view red.door.read.'s profile
the bacon and egg pizza recipe from the NYT a few months back is the most fabulous ever
http://www.nytimes.com/2008/08/10/magazine/10food-recipe.html?ref=magazine
view splatgirl's profile
I make a large batch of pizza dough once a week and kept it stored in small balls in the fridge. Can't wait to try these recipes - best looking pizza I've seen since Italy! Thank YOU!
view keukamoon's profile
I like this recipe, really yummy it is. I used to make the similar one but with another recipe of . Let me share with you :
1 lb. bulk sausage
1 (8 oz.) pkg. refrigerator crescent rolls
1 c. frozen loose package hash brown potatoes
1 c. shredded sharp cheddar cheese (4 oz.)
5 eggs
1/4 c. milk
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. Parmesan cheese
Cook sausage until browned; drain. Separate rolls, place on ungreased 12 inch pizza pan. Press over bottom and sides. Spoon on sausage, sprinkle over this the thawed potatoes. Top with cheddar cheese. Beat egg, milk, salt, and pepper. Pour over all. Sprinkle with Parmesan cheese. Bake at 375 degrees for 25-30 minutes. I used to make this for a very special Christmas breakfast.
All these come from free online marketing pizza company which offers domain name registration for all Food related sites with dedicated servers.
view ethan's profile