I’ve been experimenting with sauce and dough this past week which means that I eventually had to make some actual pizzas. I decided on two recipes, breakfast pizza being the first. If you’ve never heard of breakfast pizza, you may be thinking to yourself “ewww, egg on pizza?” but don’t knock it ’till you try it, folks.
When I worked in the pizza biz we made breakfast pizza all the time, the most popular being a super greasy bacon, sausage, egg and cheese pie. Because I have an aversion to large amounts of grease, my favorite one to make was egg, spinach, tomato, artichoke hearts and feta. Those ingredients are a little too expensive for me to spring for at home so I made a hybrid of the two. Use whatever ingredients you can find at a good price, keeping in mind that whatever is good in an omelet will also be good on a breakfast pizza.
My breakfast pizza consists of eggs, cheese, ham, tomato and green onion. After a bit of comparison shopping I was able to find some thick sliced ham for a decent price: $2.98 for 16 oz. (compare that to pre-packaged deli sliced ham that is usually $3+ for only 9 oz.). I only needed 3 oz. to totally cover my pizza and I will be using some on another pizza later this week. The remainder (about 10 oz. or so) will be frozen for later use. It pays to shop around.
A classic pizza crust topped with red sauce, cheese, ham, and egg makes for the most deliciously filling breakfast pizza!
- 1 lb ball pizza dough $0.37
- 1/2 cup pizza sauce $0.45
- 1 cup shredded cheese $0.92
- 1 medium roma tomato $0.20
- 3 oz ham $0.56
- 4 large eggs $0.48
- 2 sliced green onions $0.19
- 1 Tbsp cornmeal $0.02
- as needed non-stick spray $0.05
If using frozen pizza dough, allow it to come to room temperature before stretching it into shape (it is much more cooperative at room temp). While the dough is thawing, slice the tomato, green onion and dice the ham.
Preheat the oven to 450 degrees. Spray a perforated pizza pan with non-stick spray and sprinkle with corn meal. Stretch the dough into a 16 inch round and place on the pizza pan (here is a video on how to stretch pizza dough).
Top the pizza with sauce, half of the cheese, the tomatoes, ham, green onions, eggs and the remaining half of the cheese (I used monterrey jack on the bottom and cheddar on the top). The eggs can either be placed on top whole and raw or pre-scrambled and sprinkled over top.
Bake the pizza for about 15 minutes at 450 degrees or until the crust is golden brown and the cheese is melted.
Step By Step Photos
If you are using frozen or refrigerated dough, allow it to come to room temperature first. It is much easier to stretch and work with when it is not cold.
Coat your pizza pan with non-stick spray and a light sprinkling of corn meal.
Turn on your oven to preheat to 450 degrees. It must be fully preheated prior to cooking. Stretch your dough into a 16 inch round. (here is a video on how to stretch pizza dough).
Spread about a 1/2 cup of sauce evenly over the surface, leaving an inch of crust around the edges.
Prep your toppings. I used sliced tomatoes, green onions, ham and egg.
Add half of the cheese first, then the tomato, ham and green onion.
Follow that up with the eggs (either whole/raw or pre-scrambled) and the second half of the cheese.
Don’t be afraid of the egg on your pizza…
Bake the pizza at 450 degrees for about 15 minutes or until the crust is golden brown and the cheese is all melted and bubbly. Slice into 8 pieces and enjoy!
I listed one serving as two slices (1/4th of the pizza) but if you add a piece of fruit and some coffee, one slice is a pretty hearty breakfast!
NOTE: If you top the pizza with scrambled eggs rather than whole, under cook them slightly when scrambling. You wan’t them to be a little wet and goopy when you put them on the pizza so that they do not over cook and become rubbery as they bake at 450 degrees with the pizza. Overcooked eggs = bad.