Breakfast Pizza

Inspired by Michael Ruhlman’s post on breakfast pizza, I decided to give one a try. 

I used Mark Bittman’s recipe for half-whole wheat pizza dough, bacon from the freezer, 4 eggs (I’d use one more next time) and cheddar cheese. The biggest trick was figuring out how to make this with scrambled eggs without their spilling over the edge. I cooked them briefly on the stove until they gelled somewhat, then, after baking the dough at 500 degrees for five minutes, added them along with the cheese and precooked bacon. Reduce the heat to 375 when you add the eggs so they’ll turn out fluffy and not dry.

Sarah and I really enjoyed this, even more so than Whole Foods breakfast pizza. Ruhlman says that a pound of dough makes two servings, but we had this for two meals.

This is also surprisingly simple to make. I read Ruhlman’s post at 11pm Monday, made the pizza dough that night, and finished everything else in the morning in time to bake the pizza and get to work (I preheated the oven as soon as I woke up). Next time I might grate the cheese and scramble the eggs the night before as well to make the process even easier.

This also works really well with vegetarian ingredients, e.g. peppers, onions, chives, asparagus, etc. The crust flavor is best if you’ve left the dough in the fridge for a few days before baking.