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Imagine waking up to the comforting scents of bacon sizzling, cheese melting, and fresh dough baking, all fused into one culinary masterpiece. That's what you get when you whip up this delightful breakfast pizza. Forget about the usual cereal or scrambled eggs; we're elevating the breakfast game by combining iconic morning flavors and laying them out on a beautifully crisp pizza crust. From the savory bacon to the punch of bell peppers, this dish is a hearty way to kick off your day, and it's a crowd-pleaser that's perfect for weekend brunches or special occasions.
Why settle for traditional when you can have extraordinary? This breakfast pizza is not just a meal; it's an experience that wakes up your taste buds. The layer of fluffy scrambled eggs provides the perfect bed for the gooey cheddar cheese, while the colorful bell peppers add a pop of freshness that complements the salty goodness of crumbled bacon and sliced black olives. All these flavors come together harmoniously on a crispy crust, providing varied textures and tastes in each bite. Whether you're a morning person or not, this breakfast pizza will give you something to look forward to when you roll out of bed.
Instructions
- Start with the Oven: First thing's first, I preheat my oven to the temperature specified on my pre-made pizza dough package. A hot oven is key to getting that crispy crust we all love. If you're using a pizza stone, put it in the oven while preheating.
- Roll It Out: Next, I lay out my pizza dough on a lightly floured surface. Using a rolling pin, I roll it out until it reaches my preferred thickness—neither too thick nor too thin.
- Prep the Baking Sheet: I then transfer the rolled-out dough onto a greased baking sheet, making sure it's evenly spread. If I'm using a preheated pizza stone, this is when I carefully move the dough onto it.
- Whisk Those Eggs: In a mixing bowl, I whisk the eggs until well beaten. I season them with a bit of salt and pepper to taste. Adjust the seasoning according to your preference.
- Time to Assemble: I pour the beaten eggs over the pizza dough, spreading them out evenly to create a wonderful, eggy base for all the other toppings.
- Cheese, Please: Now comes the cheese! I sprinkle my shredded cheddar cheese over the eggs, but feel free to use your favorite cheese or even a mix of cheeses for a multi-dimensional flavor.
- Bacon and Veggies: Here, I add my crumbled bacon, diced red and green bell peppers, and sliced black olives all together. The salty bacon, crunchy peppers, and briny olives offer a fantastic medley of flavors and textures.
- Into the Oven: I place the baking sheet (or pizza stone) in the preheated oven and bake it for the time recommended on the pre-made pizza dough package, or until the crust turns golden brown and the eggs are set to my liking.
Substitutions for a Versatile Breakfast Pizza
Dough Alternatives: If you're gluten-sensitive or simply looking for a different base, consider using a gluten-free pizza dough. You could also use a whole-wheat dough for added fiber, or even a cauliflower crust for a low-carb option.
Meat Substitutes: While bacon is a beloved choice, you can easily replace it with turkey bacon, sausage, or even a plant-based meat substitute for a vegetarian version. If you're aiming for a lighter option, smoked salmon or even grilled chicken could work beautifully.
Egg Alternatives: If you're vegan or allergic to eggs, tofu scramble makes a good stand-in for the scrambled eggs. Season it well with turmeric, salt, and a dash of black salt (kala namak) for an eggy flavor.
Cheese Choices: For those who are lactose intolerant or vegan, there are plenty of non-dairy cheese options available on the market that melt and taste nearly as good as traditional cheese. You could use vegan cheddar, mozzarella, or even nutritional yeast for a cheesy flavor without the dairy.
Black Olives: If you're not keen on olives, capers offer a similar briny kick. For something different, try pickled jalapeños for heat or even small dollops of pesto for an Italian twist.
Olive Oil: If you don't have olive oil for brushing the crust, melted butter or even bacon grease can add a rich flavor to the edges.
Tips and Tricks for the Perfect Breakfast Pizza
Pre-Made vs. Homemade Dough: Convenience often guides us towards pre-made dough, but homemade pizza dough can elevate your breakfast pizza to a gourmet level. If you opt for homemade, make sure you give it ample time to rise, and adjust your baking time according to the dough's needs. The effort will pay off in flavor and texture.
Cheese Choices: Cheddar is comforting and familiar, but consider getting adventurous with your cheese selection. Mozzarella offers a stringy, mild bite, while Gruyère can bring in a nutty flavor. For a more tangy experience, a sprinkling of feta could add a whole new dimension to your pizza.
Cooking the Eggs: Eggs are a cornerstone of this recipe, and getting them just right is crucial. If you're not a fan of fully-set oven-baked eggs, you can pre-cook them partially in a skillet to a softer consistency. Once they hit the oven, they'll finish cooking but still offer a slightly runnier texture.
Making Ahead: One of the great things about this breakfast pizza is that it doesn't require you to prep everything in the morning. You can cook your bacon, shred your cheese, and dice your bell peppers the night before. Store these toppings in separate airtight containers in the fridge, and all you'll have to do in the morning is assemble and bake.
Crust Edge Control: A crunchy crust can make or break a pizza experience. If you like the edge of your pizza to have a crispy bite. You can brush the outer rim of the dough with a little olive oil before popping it into the oven. This adds a touch of golden-brown color and a delectable crunch.
Baking Stone for the Win: If you own a pizza stone, don't let it gather dust in your cabinet. Preheat the stone in the oven, and then carefully transfer your prepped pizza onto it. The hot surface of the stone will ensure that your crust crisps up beautifully, a technique that mimics the effects of a wood-fired oven.
Oven Temperature: A well-preheated oven is key to achieving that perfect crust and ensuring your toppings cook evenly. Make sure your oven reaches the temperature indicated in the recipe or on your pre-made dough package. An oven thermometer can be a useful tool for double-checking your oven's accuracy.
Recipe
Breakfast Pizza
Equipment
- Rolling Pin
- Oven
Ingredients
- 1 pre-made pizza dough
- 4 slices bacon cooked and crumbled
- 4 large eggs
- 1 cup cheddar cheese shredded
- ½ cup red bell pepper diced
- ½ cup diced green bell pepper diced
- ¼ cup black olives sliced
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to the temperature indicated on the pre-made pizza dough package.
- Roll out the pizza dough on a lightly floured surface using a rolling pin, until it reaches your desired thickness.
- Transfer the rolled-out dough onto a greased baking sheet, ensuring it is evenly spread out.
- In a mixing bowl, whisk the eggs until well beaten. Season with salt and pepper to taste.
- Pour the beaten eggs over the pizza dough, spreading it out evenly.
- Sprinkle the shredded cheddar cheese over the eggs, followed by the crumbled bacon, diced bell peppers, and sliced black olives.
- Place the baking sheet in the preheated oven and bake for the time recommended on the pre-made pizza dough package, or until the crust is golden brown and the eggs are set.
- Once cooked, remove the breakfast pizza from the oven and allow it to cool for a few minutes.
- Garnish with fresh parsley, if desired.
- Cut the breakfast pizza into slices and serve while still warm.
Nutrition
Breakfast Pizza - FAQ
Yes, you can make most components ahead of time, like cooking the bacon and chopping the vegetables. You can even roll out the dough and keep it refrigerated. However, I recommend assembling and baking the pizza fresh for the best results.
While it's possible to freeze the pizza, the texture of the eggs and other toppings may change upon reheating. If you're planning to freeze it, I'd recommend undercooking the eggs slightly so they don't become too rubbery when reheated.
The crust should be golden brown, and the eggs should be set but not rubbery. Cooking time may vary depending on your oven and the thickness of your pizza dough. Keep an eye on it, especially towards the end of the cooking time.
Definitely! Feel free to experiment with different cheeses to suit your taste. Gruyère, mozzarella, and feta are some other great options.
Steve says
I always go with store bought dough. Hand making the dough seems a little intimidating
Mandy Freeman says
My kids love this pizza. 🙂