The only thing better than pizza for breakfast is breakfast pizza. There is a difference: The first is a leftover, the second freshly baked. I got hooked on breakfast pizzas back in the ‘80s in Ottawa. The Ritz resto in the city's Byward Market served all kinds, from hearty bacon and egg to sophisticated pear and brie. This recipe is a template to get you started on your own breakfast pizza adventures.
1 lb (500 g) prepared pizza dough, at room temperature
Extra virgin olive oil to taste
About 1/4 cup (60 mL) sauce (e.g. chili, barbecue or curry sauce)
8 oz (250 g) melting cheese (e.g. mozzarella, cheddar), shredded (about 2 cups/500 mL)
4 oz (125 g) smoked bacon or pancetta (cooked, chopped), salami or ham (sliced or diced)
About 1/2 cup (125 mL) chopped greens (e.g. green onions, spinach, arugula)
4 large eggs
Salt and pepper to taste
Place pizza stone on middle rack of oven. Preheat oven to 450F (230C).
Divide dough into 4 pieces. Set 2 aside and cover remainder with plastic. Very lightly oil work surface.
Shape 2 pieces of dough into about 7-inch (18 cm) diameter rounds or amoebas. Turn to coat with oil and transfer onto 2 sheets of parchment. Spread about 1 tbsp (15 mL) sauce, quarter of cheese and quarter of meat over each round.
Transfer to oven and bake 5 minutes, until cheese is molten and dough starts to puff. Remove from oven, discarding parchment if desired. Sprinkle quarter of greens over each pizza. Crack egg into small bowl and pour carefully into centre of 1 pizza. Repeat with another egg. Return pizzas to oven and bake 8 minutes, or until dough is golden-brown and egg whites are set but yolks are still soft.
Repeat with remaining 2 dough rounds and other ingredients.
Makes 4 servings.
- Use a pizza peel (large wooden or metal paddle) to transfer the pizzas in and out of the oven. If you don’t have a pizza peel or stone, substitute inverted baking sheets.
- While the eggs are cooking atop the first set of pizzas, start to prep the second set.
Smoked Salmon Breakfast Pizzas
Substitute soft, deli cream cheese to taste for the sauce and melting cheese. Use slivered smoked salmon instead of the meat.
Credit: Susan Sampson
Tested in Imperial