Breakfast Pizza. Let’s go there.
I was a little too excited to realize this is technically an “in-stock” recipe. I usually have all of the things needed to make this recipe in my apartment. Yessss….
I used egg as the “sauce” (more like a base), and my toppings for this Breakfast Pizza included italian chicken sausage (I have extra sausage around a lot these days because I’m making this One-Pot Stovetop Lasagna Ragu and these Make-Ahead Breakfast Sandwiches all.the.time), bacon, spinach, crispy potatoes, and a light dusting of shredded mozzarella. You can amp any of that up if you want to, I would just recommend that the toppings be cooked already (except the egg and cheese) when you compile the pizza to bake the dough. It’s only in the oven for 10-12 minutes, and you don’t want raw ingredients to sweat out their water content onto the top of the pizza as it bakes. You can take 15-20 minutes before pizza time to cook the ingredients, or have them cooked in your fridge and ready to use as toppings when you’re ready to go.
The crispy potatoes were a fun addition, and nothing says breakfast like a good potato. I used a vegetable peeler to make thin, wide strips (I included the potato skin, the best part!), tossed those potato strips with olive oil, and roasted at high heat (425) for about 10 minutes. I roasted them until the edges started to brown, but kept the potato a bit more raw than I would have wanted to eat, knowing that the potato strips would get more high heat when the pizza was in the oven. I just wanted to sweat out some of the liquid and get the potato started cooking.
I enjoyed this pizza over some Olympic trials. We all have our talents! Some, breaking world records, others, making delicious breakfast pizza from scratch.
- Half batch of pizza dough (this recipe or from a restaurant or the store)
- 1 egg and 1 egg white
- 2 T skim milk
- Prepared toppings of your choice; I like to use:
- 2 strips of bacon (cooked and crumbled)
- 1 link of sausage, cooked and crumbled
- 1 handful of spinach, sauteed
- .25 potato, peeled into strips, skin included; tossed with olive oil and roasted at 425 just until the edges start to brown, about 10 min.
- shredded mozzarella cheese
- Heat the oven to 450 and prepare the pizza dough by rolling it out and placing it on a cornmeal-dusted baking sheet, or on a baking stone - however you make pizza dough. It will help the egg stay centered if you press fingerprints into the dough and try to make the edge raised a bit.
- Whisk the egg and egg white with the milk. Slowly pour it on the dough, making the crust thicker in places to corral the egg if it tries to slip off.
- Space the cooked ingredients evenly over the pizza, top with the shredded cheese.
- Bake until the dough is done to your liking, about 10-12 minutes.
Egg base adapted from: http://www.food.com/recipe/amazing-breakfast-pizza-134470