September 19, 2013
Pizzas/Pies

Breakfast Pizzas


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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 busy 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.

       Bacon and egg pizza for breakfast. Credit: Susan Sampson

 

1 lb (500 g) prepared pizza dough, at room temperature
Extra virgin olive oil to taste
1/4 cup (60 mL) sauce (e.g. tomato chili sauce, barbecue sauce, curry sauce)
8 oz (250 g) melting cheese (e.g. mozzarella, cheddar), shredded (3 cups/750 mL)
4 oz (125 g) smoked bacon, pancetta, salami or ham (cooked, chopped, sliced or diced)
1/2 cup (125 mL) chopped greens (e.g. green onions, spinach, arugula)
4 large eggs
Kosher salt + freshly ground black pepper to taste

Place pizza stone on middle rack of oven. Preheat oven to 450F (230C).

Divide dough into 4 pieces. Set 2 aside. Cover remainder with plastic. Lightly oil work surface.

Shape 2 pieces of dough into rounds (each 7-inch/18 cm diameter). Turn to coat with oil. Place on 2 separate parchment sheets. Spread each with 1 tbsp (15 mL) sauce, quarter of cheese and quarter of meat.

Transfer to pizza stone. Bake in preheated oven 5 minutes, or 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. Return pizzas to oven. Bake 8 minutes, or until dough is golden-brown and egg whites are set but yolks are still soft. Sprinkle eggs with salt and pepper.

Repeat with remaining 2 dough rounds and other ingredients.

Makes 4 servings.

  • You don’t have to obsess over making the pizza dough perfectly round. You can even pull it into amoeba shapes.
  • While the eggs are cooking atop the first set pizzas, start to prep the second set.

Tool Time: Use a pizza peel (large wooden or metal paddle) to transfer pizzas in and out of the oven. If you don’t have a pizza peel or a pizza stone, substitute inverted baking sheets.

 

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