I think we can all agree breakfast/brunch and pizza are two of the greatest things. I know we’ve all been there where we’ve eaten cold pizza more mornings than we’d like to admit. So, what’s even better? A breakfast pizza, which is what we had this morning for brunch, and it was life changing.
We’ve talked before about how putting eggs on a pizza is a good idea, and this is no exception. Previously, I’d only put an over-easy egg on a pizza, but this pizza has FIVE scrambled eggs. And cheese, sausage, potatoes, and shallots. And it’s all ridiculously delicious.
Getting an egg to cook over-easy on a pizza can be intimidating because it’s a really fine line between over- or under-cooking it. Scrambling the eggs first and topping the pizza with them the last minute of cooking is a near fool-proof way to enjoy eggs on your pizza. The key is to scrambling the eggs properly, so they’re light, fluffy and not dried out, which is achieved by cooking them low and slow with patience, which is something I sometimes don’t have. But here, patience is totally necessary and totally worth it.
Although you need to heat up the oven and pizza stone for about an hour before baking the pizza, which can seem like a lifetime, use that time to prep your ingredients. I used one skillet to cook all ingredients, meaning easy clean-up. This is also a great cleaning-out-the-fridge recipe, which is basically how this pizza came to be, and I’m so glad it did.
For the crust, I used one portion of my current favorite Neapolitan pizza dough that I had previously frozen (the recipe makes four crusts). I just popped it in the fridge the night before, and let it sit out as I pre-heated the oven to allow the dough to come to room temperature. If you haven’t made this pizza dough yet, you REALLY need to. It’s by far the best one I’ve made – the dough hand stretches beautifully, and its gets chewy and crispy and does all the good things a good pizza dough should do. You really could use any pizza dough, or your favorite store-bought dough, but I think this dough takes the cake (or the pizza, whatever). I suggest making a batch of this pizza dough one afternoon, and freezing the portions individually, so you can easily make pizza whenever you want. Like for breakfast on Sunday morning.
I think one of the things I loved most about this breakfast pizza, besides the eggs, was the layer of cheese that goes on first in place of sauce. The cheese melted and helped make the crust even chewier and delicious. Also the potatoes were killer, too.
Serve this with a fruit salad as a side, and be prepared to always eat eggs on your pizza from here on out.
- 1 portion Neapolitan pizza dough (recipe follows; or substitute for your own)
- 8 oz. sharp cheddar cheese, freshly shredded
- 3/4 lb breakfast sausage
- 5 new potatoes, sliced thin
- 1 large shallot, sliced thin
- 5 large eggs
- 1 large jalapeño, sliced thin
- salt + pepper to taste
- Place a pizza stone in the oven and pre-heat the oven to 450 degrees (or as high as your oven will go) for one hour.
- While the stone and oven are heating up, heat a large non-stick skillet over medium high heat. Cook the breakfast sausage until browned and cooked all the way through. Using a slotted spoon, move sausage onto a paper-towel lined plate - leave leftover grease in the skillet.
- Place thinly sliced potatoes in the hot skillet (add non-stick spray or olive oil/butter if there is not enough grease in the pan), and season with salt + pepper. Cook on one side for 5 minutes, flip potatoes to other side for another 5 minutes, until crispy and cooked through. When cooked, place on paper-towel lined plate.
- At this point, the skillet will be pretty hot, so remove from heat before scrambling the eggs. Beat the eggs thoroughly with salt + pepper. Spray the skillet with a little more non-stick spray. Since the eggs need to be cooked low and slow and the skillet is already pretty hot, the residual heat might be enough to cook the eggs. Pour the eggs into the skillet and let sit for about 10 seconds, then using a spatula, fold the eggs over, let sit for a couple of seconds, and repeat a few more times. If you need more heat, place the skillet over low heat. When the eggs are almost cooked through, remove from heat and continue folding over. The eggs should be light, fluffy, and still moist. When cooked, place on plate and cover with foil.
- When the oven and stone have heated up, hand stretch the dough into a 10-12" round. Place on floured pizza peel/cookie sheet. Top with shredded cheese first, followed by sausage, shallots, and potatoes. Transfer the pizza onto the pizza stone in the oven.
- Bake for approximately 8 minutes. When the pizza is just about cooked and the crust is browning, open the oven and spread the scrambled eggs on top, and continue cooking for about a minute longer just to heat everything through. Do not let the pizza and eggs cook for too long, or the eggs will dry out.
- Remove pizza from the oven, and top with sliced jalapeños. Slice and enjoy!
- 4 cups all-purpose flour
- 1 cup bread flour (you can use 5 C all-purpose flour if you don’t have bread flour)
- 2 tblsp olive oil
- 1 tblsp honey
- 2 tsp salt
- 1 tsp instant yeast
- 1 3/4 – 2 cups room temperature water
- Place all ingredients in the bowl of an electric mixer fitted with the dough hook attachment. Start with 1 3/4 cups of water and add more later if you need extra. (You can also do this in a bowl mixing manually with a wooden spoon – it’ll just take a little extra arm strength).
- Mix all ingredients until just combined.
- Let dough rest for 5 minutes.
- Stir for 3 to 5 minutes (on medium if using an electric mixer), adding more flour or water as necessary. This dough will be a little stickier than normal – it should pull away from the sides of the bowl, but not dry enough to knead by hand.
- Divide dough into four even balls, and place in lightly oiled freezer bags. If baking later that day or the next, place in the fridge. An hour before baking (while you heat your oven), take the dough out of the fridge and allow to come to room temperature. If not baking immediately, place in the freezer (will keep for a month). The night before you want to bake, move the dough from the freezer to the fridge, and allow to come to room temperature for an hour before baking (this is what I did for the above pizza recipe).
- The active prep time for this dough is 10-15 minutes, and it needs a minimum of 3-5 hours resting time, but 1-2 days is better in the fridge.
You can thank me later for helping you bring pizza and eggs together.