Sunday, May 29, 2011
You heard me.
People make all kinds of things for breakfast, and I like pizza. Not just the leftover kind all the time either.
Back when I worked at the bakery, I introduced this pizza, topped with eggs and chorizo, and everyone's nose turned up slightly as they asked "What is that?" And yet, they had to try it. Within a week, it flew off the shelf still warm. The local favorite was a vegetarian Greek variety. It's been three years since I made this pizza, and I'd nearly forgotten about it.
Then I had a plastic container of pizza dough from Whole Foods (they make excellent dough, if you are in a hurry), and my husband craved his favorite pizza buffet the night before. So I was wondering why on earth I should make another regular pizza when I finally remembered my yummy breakfast treat.
Funny thing, I had never made it at home. George turned up his nose at the thought of breakfast pizza, and I laughed with the memory. "It's made of pizza," I flung back at him confidantly, "you'll love it." And he did.
The one trick to breakfast pizza is cooking the crust a bit first so your scrambled eggs don't get overhard. But otherwise, it's just like making breakfast on top of a pizza. I cook the eggs separately, until they're barely set, and then load everything on top of a halfway cooked crust. This one in the photos is the simplest pizza you can make, just a few slices of tomatoes and cheese atop soft scrambled eggs and a salsa-tomato sauce. It's easily improved by olives, capers and feta, cooked hash browns and leftover veggie sausage — anything you can imagine on pizza. Feel free to experiment. Breakfast pizza is delicious and super easy!
Makes 1 large pizza for 3-4 hungry eaters
1 recipe of pizza crust or the small size Whole Foods prepped crust, at room temperature
1/2 cup pizza sauce
3/4 cup salsa
2 red potatoes, very thinly sliced
2 T cream
1 T butter
1-2 ripe tomatoes, thinly sliced
1-1/2 cups pepperjack cheese, or a mix of mozzarella and cheddar, shredded
Heat the oven to 450º with a pizza stone inside. (If you don't have a stone, use the back of a baking sheet instead.) Let the oven come to temperature.
Scramble the eggs into a bowl with the cream and heat a frying pan over low-medium heat with the tablespoon of butter inside.
Cover your potatoes with saran wrap and microwave for 2 minutes, until they are soft. They should be very nearly cooked through.
Once your oven's hot, roll the dough out to the size of your pizza stone, usually about 12-14" in diameter and slide it onto the stone. Bake for 8-10 minutes, until the crust is dry on top and the bottom is starting to brown.
While the crust bakes, cook the scrambled eggs, continuing to scramble them slowly in the pan. It should take about 8-10 minutes for the eggs to grow somewhat solid, still really soft, but not runny. If they seem to be setting too quickly, turn the burner down. When they're getting close to set, turn the burner off and remove the pan from the stove.
When the crust is out of the oven, slather the sauce and salsa onto the crust. Spread potato slices over the sauce/salsa. Layer the eggs over the sauce, and then the tomato slices. Sprinkle the cheese evenly over everything. I usually sprinkle a little pepper on top, too.
Bake another 8-10 minutes, until the cheese is bubbly and hot. Let it sit about 5-10 minutes to let the cheese stand up and then slice and eat. Serve with more salsa.