Pizza for breakfast, need I say more? Well, I do actually, because it would be weird if I just left it at that.
This is the breakfast you’ll be thinking about all week long. You’ll eat it for lunch, for dinner and probably right out of the fridge. It’s going to warm you up and make you think you were on vacation all in one bite. I don’t know about you, but I don’t usually indulge in pizza for breakfast. (kidding, I sneak slices all the time before anyone else wakes up) but this one is legit! it’s in the breakfast category but we’re calling it pizza.
Between the cheese, crispy bacon, onion all melted to that delicious crust. You might not want to share with the group you think you’re going to. Do yourself a favour a make YOU brunch, just you!
Ingredients
Instructions
- Preheat the oven to 450F. Cover your baking sheet with parchment paper or grease with oil.
- Heat a large skillet over medium-high heat and cook bacon. How crispy is up to you, remember it's going to bake in the oven so be sure to take it off before your desired cooking time. Transfer the bacon to a plate with a paper towel to get rid of any extra oil.
- On a clean counter, sprinkle cornmeal and roll out the pizza dough. A 12-inch diameter pizza is the best size for a round baking sheet with no sides, or round. If you're using a "jelly-roll" pan (with sides) you'll want to make a rectangle pizza or smaller round ones. Transfer your dough to the prepared baking sheet.
- Brush the dough with oil and garlic. Top with mozzarella, bacon and onion. Leave three little spaces for where you are going to crack your eggs.
- Place in the oven and bake for 10-12 minutes, your edges should be brown. Remove the pan from the oven and gently crack your eggs (see note for perfect eggs!) into your pre indented spaces. Keeping the yolk intact is the best part, try your best!
- Place back into the oven for an additional 8-10 minutes, or until the egg whites have set and your yolk is the desired consistency. Garnish with red pepper flakes and enjoy!
Notes
- Perfect eggs? Egg whites have two parts, one that you can easily see that holds the yolk in place and another that is a lot more liquid. Over a bowl, crack the egg into a sifter that you would use for flour. Very gently tap the sides and you'll see the liquid egg white come through the sifter. The remaining will be your egg white and yolk for the pizza. this will ensure that your eggs don't spread. You'll have beautiful intact eggs, ready to spill their yolk all over!
- Toppings? Try parsley, cilantro, parmesan, sausage, red peppers, green onion, leftover pull pork, thinly sliced leftover steak or ham!
- No mozzarella? That's okay! Any cheese will do, really, cheese is cheese!
Let me know how your substitutions work out in the comments below!