When I made my arugula-parmesan pizza, I found myself with leftover pizza dough. Lucky me! I tossed it in the fridge, left it covered overnight, and got crafty in the morning.

I had always wanted to try making a breakfast pizza; why not? The crispy thin dough seemed like the perfect canvas to carry the breakfasty flavours.

Breakfast pizza, it was.

As Anthony slept, I stealthily took out the cutting board, chopping knife, cheese grater, a pizza pan, and I set to (my ninja-esque) work.

I am confident that similar recipes have been conceived of before, but, nonetheless, I felt like a kitchen wizard.

…*imagines herself with a pointy wizard hat, crafting up delights*…

Aaaaaand scene.

This was a delicious breakfast, and a nice change from the ordinary.

Oh, and it was pretty! Score.

Breakfast Pizza

Ingredients
**amounts are totally dependent on how many servings you’re making and how high you want to pile the ingredients**
Pizza dough
Caramelized onions (find the how-to here)
Vegan bacon (or regular bacon)
Sharp cheddar cheese, grated
Parmesan cheese, grated
Fresh eggs
Extra virgin olive oil
Green onions, sliced
Fresh cilantro and/or parsley, roughly chopped
Salt and pepper, to taste

Directions
1. Preheat your oven to 500 degrees.
2. In a skillet over medium heat, cook your bacon in a small amount of olive oil on both sides, until crispy. Remove from heat and set aside. When cool enough to touch, crumble/tear it into smaller pieces.
3. Roll out your pizza dough and place it on a pizza pan. Bake in the preheated oven for 5 minutes to ensure a crispy dough. Remove from the oven and place on a cooling rack. Lightly brush all over with olive oil. Turn the oven down to 450 degrees.
4. Cover the surface of your pizza with caramelized onions, crispy vegan bacon pieces, grated cheddar cheese, and grated parmesan cheese. Now carefully make a small well in the center of your pizza by pushing the toppings slightly outward. You want a kind of small wall to ensure that your fresh egg does not run away from the rest of the toppings and end up on the floor. When you’re confident that you’ve made a deep enough cavity to house your lovely egg, crack it and carefully place it into the center of the pizza (you can first crack it into a small bowl and then transfer it to the dough, if that sounds both cleaner and safer).
5. Put the pizza back into the oven to bake until the cheese is melted and the egg is basically set. The degree to which you cook your egg is up to you, so be vigilant with the timing and check it after several minutes. This should take somewhere between another 10-15 minutes.
6. Remove from the oven and lightly sprinkle with salt and pepper. Top with chopped cilantro/parsley and sliced green onions.

**Serve your breakfast pizza with a nice fresh salad for a very lovely meal.

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