We are all about pizza in this house. Delivery or homemade, sauce or no sauce – if there is dough and cheese involved we are salivating. A couple of years ago I came across a recipe for breakfast pizza and was instantly intrigued. Eggs on top of pizza?! That sounds AMAZING! While I certainly did not follow the recipe word for word (or even loosely if I’m being honest) it did prove to be perfectly delicious.
A couple of disclaimers. First off I do not make my own pizza crust. I have always had dreams of spending a weekend covered in flour, listening to Dean Martin and perfecting pizza dough. Whipping up gobs and gobs to store in my freezer for future pizza making. It has yet to happen (shocker, I know). Secondly, I do not eat bacon – or anything that walks for that matter. I do however eat fish, my friend once called me a “vegi-quarium” and I’m good with that. This does not mean all recipes will be meat free. A carnivore lives with me so I have to throw him a little something (like bacon) from time to time. Oddly enough I enjoy cooking meat but will absolutely not eat it – I realize that’s weird and I am good with that too.
Breakfast Pizza (recipe based on smitten kitchen’s version – I’m pretty sure she would not want credit after reading my ingredients)
- 1 6.5oz package of Jiffy pizza crust mix prepared (not baked) and pressed in greased sheet pan*
- 1/2 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/4 of medium red onion, thinly sliced
- 6 slices of bacon cooked crisp and broken up (I only used 3 for half of the pizza)
- 8 eggs
- 2 tablespoons of fresh parsley chopped
- salt and pepper
Heat oven to 425F. Spread the parmesan, mozzarella and then onions on top of uncooked pizza dough. Place in oven on center rack and bake for 9 minutes. Take pizza out and make note of which side is which because you will want to place it back in the oven rotated.
Add bacon and then eggs. Two of my eggs broke during this process which has never happened, I blame that bacon. Proved to not be that big of a deal but I would have preferred they stay in tact. The eggs will more than likely slide around a bit but try to keep them as evenly spaced out as you can. Sprinkle with salt and pepper. Place back in the oven (rotated) for 8 to 10 minutes – depending on how well you like your eggs done. We are semi-cooked through people – not so runny it goes all over but runny enough that it leaves a little something on the plate to swipe with your last bite. *You absolutely can do this with a precooked crust. Simply follow the package instructions and watch the eggs. This is not good with overcooked eggs. Just ask Lisa – who is probably wondering why I am posting this awful recipe after I fed her and her husband overcooked nastiness.
After removing from oven sprinkle with parsley and wait 5 minutes or so to cut and serve. I had high hopes of this being the most glorious looking breakfast pizza I have ever created but unfortunately it did not happen. Thank goodness for pretty light, some photography knowledge and parsley!
Be creative with this recipe! I was thinking last night it would be fun to go huevos rancheros with it – black beans, pepper jack cheese and salsa, olè! Basically anything that tastes good with eggs could top this pizza. And certainly a must try for the wild “breakfast for dinner” crowd out there. Enjoy!
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