Sunday, 31 May 2015

Breakfast Pizza

This is a recipe from Cook's Country magazine, which we've been cooking out of a lot. It's called "breakfast pizza", but it's fairly involved, so we made it for lunch instead.

The recipe as written calls for doing it in a baking pan, but we have a pizza stone and decided to use that instead. This also meant some changes to timing; as written, the original recipe calls for pre-browning the crust, then removing it from the oven, adding the toppings, and cooking it again.

Pictures to come once I find them. I'd swear that we photographed it...


  • 1 tbsp olive oil
  • 6 slices bacon, cooked until just crisp
  • 2 C shredded mozarella cheese
  • ½ C fresh grated parmesan
  • ½ C small-curd cottage cheese
  • ¼ tsp dried oregano
  • salt, pepper, and cayenne
  • 1 lb pizza dough
  • 6 large eggs
  • 2 scallions, sliced thin
  • 2 tbsp minced fresh chives

  1. Preheat oven to 500°F with pizza stone inside.
  2. Prepare toppings:
    1. Cook bacon until just crisp and crumble into a bowl.
    2. Mix mozarella and parmesan in another bowl.
    3. In a third bowl, combine cottage cheese, oregano, a pinch of cayenne, ¼ tsp ground black pepper, and olive oil.
  3. Roll out dough. Transfer to pizza peel.
  4. Spread with cottage cheese mixture. Sprinkle bacon evenly over top.
  5. Sprinkle mozarella mix evenly, then make six wells, one for each egg. Arrange them as you see fit for the shape of your pizza -- for a round pizza, 5-6 wells surrounding a central one works well. Season with salt and pepper, but do not add the eggs yet or they will go everywhere when you transfer to the pizza stone.
  6. Open the oven, transfer the pizza to the pizza stone, then crack an egg into each well.
  7. Cook until the crust is browned and the eggs are set to your taste, 10-15 minutes.
  8. Remove, let cool, sprinkle with scallions and chives, slice, and eat.


No comments:

Post a Comment