Pizza – check! Eggs – check! Who says you can’t have pizza for breakfast?
It all starts with ingredients you have in your fridge. Me? I had whole heads of roasted garlic, mushrooms, green peppers, and scallions. You don’t have to use these ingredients – just use what you’ve got! You must have crust and eggs though, those are the stars of the show.
I had a leftover crust from the Bread Bakers Apprentice book, and some leftover sauce from the night before. In a pinch, you can use BBQ sauce! Equally amazing.
To me, a great pizza starts with a hot, 500 degree Fahrenheit oven, a pizza stone, and a pizza peel. Semolina flour sprinkled on the pizza peel helps transfer the pizza to the pizza stone easily after the pizza is built. Less friction the better! Before you start building that pizza, make sure you can move that dough around on your peel easily as you shake it forwards and back.
Sauce goes on first, then the cheese, and other toppings. Refrain from placing the eggs on the pizza until you’ve got that sucker on the pizza stone in the oven. Brush the virgin crust on the edges with olive oil.
Once it’s in the oven, it takes 8-10 minutes for it to be done, so keep an eye on it!
And that’s it! You’ve got a breakfast that the recipients will be raving about.
If you don’t have a peel or pizza stone, that’s just fine! I operated without a peel for some time. Just heat up the oven with your stone inside. When the oven reaches 500, remove your stone, and build your pizza ON the stone. Be sure to do this carefully as the stone will be hot!
No semolina flour? No problem – just use cornmeal or regular flour.
No stone? That’s fine too, just use a cookie sheet. You will not be denied the gloriousness of breakfast pizza!
Have you ever had pizza for breakfast before? What are your favorite toppings? Leave your responses below, I want to know!
- 1 Whole Pizza Crust You can either make your own, or use a pre-made crust.
- 2 Tablespoons Semolina Flour for dusting your peel
- 1 Tablespoon Extra Virgin Olive Oil
- 1/3 Cup Pizza Sauce Can use BBQ Sauce
- 1/2 Cup Shredded Smoked Gouda or your favorite cheese
- 1/4 Cup Roasted Garlic
- 1/2 Cup Sliced Mushrooms
- 1/3 Cup Sliced Green Peppers
- 2 Tablespoons Sliced Scallions (green onions)
- 4 Whole Eggs
- Preaheat your oven to 500 degrees Fahrenheit, with your pizza stone inside.
- Dust your pizza peel with the semolina flour (or use cornmeal or regular flour). Fashion your crust into a disk by using your fingertips to push the dough out in a circular fashion. Make sure the crust moves freely on the peel before adding any sauce or pizza toppings. If it sticks to the peel, add more semolina flour where it's sticking.
- Brush the edge of the crust with olive oil, then add the sauce to the middle, spreading it out evenly. Evenly arrange the cheese, roasted garlic, mushrooms, and green peppers on the crust.
- Carefully shake your newly constructed pizza from the peel to your stone in your oven. Crack 4 eggs on the pizza, season with a sprinkling of salt, and bake for 10 minutes, or until the crust is golden brown and the egg whites are cooked.
- Remove the pizza with your pizza peel, place on your cutting board, and allow to rest for 2 minutes. Sprinkle the sliced scallions on the pizza, cut into 8 slices, and serve!