Archive | February, 2010

Breakfast Pizza Recipe

21 Feb

Some friends of mine were in town, so yesterday we went to brunch at Mad Donna’s. They had revamped their brunch menu since we’d last been there, adding some new items such as Crab Cake Benedict (yum, but filling – cheddar grits not necessary), quiche of the day and Breakfast Pizza, which Ty ordered. They used sausage gravy as the sauce of the pizza, which is pretty ingenious (if you like sausage).

We still had breakfast pizza on the brain, and today over coffee, my friend said next time we visited them they would make it for us. Then I realized we had an extra pizza crust on-hand, along with eggs, bacon and feta … so we decided to make it today. We improvised – I had no spinach but did have mushrooms and parsley, and we only had four eggs. I also had a ton of cheese, and we ended up have a theme where we used only white cheese that I had on hand – feta, mozzarella, Monterey jack and Parmesan. (Speaking of cheeses, we’ve started buying a block and grating it ourselves – so much better! Too many chemicals and not enough flavor in the pre-shredded kind, despite its convenience.) I had watched our food stylist/recipe creator make breakfast pizza a few months ago, and I remembered that she baked the crust partially before, since the eggs make it hard to cook all the way through. But anyway, it turned out amazing, though my food photography skills are seriously lacking. The idea to blog about it later came late, and then I didn’t want to spend time setting up food photos… it’s good while it’s hot!

Next time we might try this gravy as sauce concept, though. Mad Donna’s version used pita bread and cheddar cheese, and I’m not sure if any veggies were in the eggs. Breakfast or dinner, I love making homemade pizza because you can just throw in whatever is in your refrigerator’s crisper.

Anyway, without further ado:

Breakfast Pizza

1 pre-cooked pizza crust (I used Mama Mia thin crust)
4-6 large eggs (could have used one or two more)
splash of milk
4 strips bacon (optional)
2 large mushrooms, sliced
parsley, chopped (to taste)
2 cloves garlic, diced
salt and pepper to taste
feta cheese crumbles
Monterey jack and mozzarella cheese, grated
Parmesan cheese

Follow directions on pizza crust. Preheat oven to 425 degrees, and cook crust directly on rack for about 5 minutes. Remove from oven and set aside.

Fry bacon in skillet and drain on paper towel when done.

Meanwhile, whisk eggs and milk together. Salt and pepper the eggs. Set aside.

Chop mushrooms, parsley and garlic. Sauté in olive oil for about 5 minutes or until mushrooms are done. Add egg mixture and scramble over low heat until eggs are no longer runny, but not cooked completely. Spoon egg mixture over crust.

Crumble up the bacon into bite-sized pieces. Sprinkle over egg mixture. Then add a handful or two of feta over the bacon, and grate the mozzarella and Monterey jack directly onto the pizza. Top with Parmesan.

Following directions on pizza crust box, bake at 425 for 7 1/2-10 minutes directly on rack. (We put a baking sheet underneath to catch any wayward cheese.) Remove, let cool for 2-3 minutes and cut into slices. Eat and enjoy!