While there is no shame in being part of the I love cold pizza! club (fully disclosing to be a casual member), familiarize yourself with the “morning-after pie” that is anything but the like. Because with the help of store-bought ingredients, a homemade Breakfast Pizza is still simple, pretty quick and comes with rip-roaring results that its leftover delivery counterpart just can’t meet.
The addition of eggs cracked on top makes this pizza a completely appropriate dish to enjoy in the morning hours. And when cooked just right, the whites softly set and the yolks run when poked to make for a few heavenly bites. Think of toast dipped in a warm runny yolk…yum. Now think of tomato sauce, cheese and fresh vegetable and meats added to that same bite. YUM.
I’m always surprised by the food that can be produced from a near empty refrigerator and pantry. Usually a few random ingredients on hand will combine with the pantry staples to produce something delightful. And, such was the case this past Sunday: leftover pre-made multi-grain dough, half opened jar of tomato sauce, mozzarella and parmesan cheese, the remaining 3 eggs in the carton and some veggies near past their prime. With the benefit of hindsight, adding some crumbled breakfast sausage or maple-glazed bacon to this pie would have really taken it over the top. Another time.
The beauty of this pizza is that it can be anything, really anything, that you want it to be. A friend of mine, so taken by the idea, immediately went to his local Italian store, purchased dough and made his own concoction: broccoli rabe, short rib, mashed potatoes, egg and cheese pizza. The idea left me totally speechless, and brainstorming flavor combinations for my next weekend’s treat.
Pizza dough (store-bought or homemade)
Tomato sauce (store-bought or homemade, such as this favorite Fresh Tomato Sauce)
Mozzarella cheese (fresh or shredded)
Toppings – I used porcini mushroom, white onion and baby spinach
Eggs – quantity to your liking
1. Preheat oven to 450 degrees F. Place pizza stone or baking pan in oven for at least 15 minutes until heated through.
2. Roll out dough on a floured work surface to the desired thickness. I like thin crust pizzas so usually roll the dough to about 1/4 inch thickness. Sprinkle cornmeal or a cornmeal mix on the stone to help prevent sticking. Transfer the rolled out dough to the stone.
3. Assemble the pizza: Spoon tomato sauce, sprinkle cheeses and add toppings onto the dough. Create small wells within the toppings to hold each egg (this will help prevent the whites from running off of the pizza.) Crack one egg into each well.
4. Bake pizza in oven for about 12-15 minutes, until whites are set and crust crisp as preferred. Take the pizza out while the egg yolks are still runny for an amazing taste experience!