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Eggy Breakfast Pizza

September 26, 2011 by Joy the Baker 90 Comments

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I’m not sure I’ve eaten anything this weekend.

Well… I’m not sure I’ve eaten anything beyond chips, gummy bears, coffee, and gin.

I definitely didn’t eat this gorgeous breakfast pizza.

Really, it’s no one’s fault but my own.

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There was arugula on this breakfast pizza.

Ps.  That totes makes this vegetables for breakfast.  Get into it!

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You’ve seen the small picture.

Now… here’s the BIG picture.

Cooking with friends.  And cheese.  And cameras.

photo

Can I tell you why I made a breakfast pizza and ate gummy bears and drank gin?

Tracy and I, along with a bunch of other people from Homefries threw a weekend retreat in Palm Springs.

It was major.  Thirty of us hung out, ate Tracy’s salad, had cookies and milk, painted our nails.

photo

People took pictures of me taking pictures of pizza.

It was totally meta.

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We talked about photography.  We cooked brunch together.  We made friendship bracelets.  We learned about wine.  We drank gin.  We learned things about each other.

Ps.  If you’re not hip on Homefries, get on this.  We’ll be throwing another retreat in the Spring.  Real.

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This about sums up the weekend.

Yea.  Welcome to this.

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Laughs and breakfast pizza.  All dang weekend.

Eggy Breakfast Pizza

makes 1 pizza

Print this Recipe!

For the Crust:

1 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon active dry yeast

1/2 cup warm water

1 tablespoon olive oil

For the Toppings

1 tablespoon olive oil

1 garlic, thinly sliced

1 tablespoon chopped rosemary

1 cup grated mozzarella

1/2 teaspoon crushed red pepper flakes

throw on some:

caramelized onions

sauteed peppers

2 eggs

fresh arugula

This is totally easy!

In a large bowl, whisk together flour, salt, and yeast. Create a well in the center of the flour mixture and pour in the warm water and olive oil.  Using a fork, bring together the dough so that all of the dry mixture is moistened by the water and olive oil.

Dump shaggy dough onto a lightly floured surface.  Knead for about two minutes until the dough comes together into a ball.  The dough may be slightly sticky, that’s fine!

Add a teaspoon of olive oil to the large bowl that the dough was mixed in.  Use your fingers to spread the oil around the bowl.  Place the dough into the bowl, sprinkle with a bit of flour and cover the bowl with plastic wrap.  Place in a warm place and let the dough rise for 1 hour, or until doubled in size.

When dough has doubled, remove from bowl and place on a lightly floured work surface.  Use a rolling pin to roll the dough out to a 1/4-inch thickness.  The dough can be rolled perfectly round, but a rectangle, or totally odd shape is fine as well.

Preheat oven to 450 degrees F.

Flip a cookie sheet upside down and sprinkle with flour.  Place pizza dough on baking sheet.

Sprinkle with olive oil, garlic slices, chopped rosemary, and cheese. Top with whatever toppings strike your fancy.  Crack two eggs onto the unbaked pizza.

Place in the oven and bake for 10 minutes, until crust is golden brown and crisp and eggs are cooked to over easy/over medium.

Remove from oven.  Allow to cool for a few minutes then slice and serve.  Breakfast pizza is best served the day it’s made.  Heck yes.

 

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Filed Under: Beyond the Kitchen, Recipes, Savory

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Reader Interactions

All Comments
I Made This
Questions
  1. alana

    September 29, 2011 at 1:16 am

    baked eggs… on a PIZZA? oh man – true love.

    Reply
  2. Brooke

    September 28, 2011 at 2:07 pm

    Wow!!! I am soooo craving this right now!! I will have this for Sunday brunch.

    Reply
  3. Jaime

    September 28, 2011 at 3:05 am

    Joy, what if I don’t like soft/runny eggs at all? Will the crust be too done if I leave it in the oven long enough to have the eggs firm up more?

    Reply
    • joythebaker

      October 3, 2011 at 9:28 am

      leave the pizza in for a few minutes longer and when the eggs don’t jiggle, you’re golden!

      Reply
  4. Lee

    September 27, 2011 at 9:38 pm

    Hi. I am really impressed by your accomplishment. I hope my blog can developed into yours.
    I hope to get some advice from you on how to get it bloom!

    Reply
  5. Erika - The Teenage Taste

    September 27, 2011 at 6:17 pm

    Sounds like such a fun time! Can’t wait til the next one! :-)

    Reply
  6. Cristi

    September 27, 2011 at 4:32 pm

    this looks incredible! bonus: it completely validates my pizza-for-breakfast affinitiy. throw an egg on it!

    Reply
  7. Tarn

    September 27, 2011 at 1:32 pm

    Yum. I had this for tea on Sunday (Perfect Hangover cure!) Cheers Joy x

    Reply
  8. Janet

    September 27, 2011 at 12:47 pm

    Can I just say that I think you’re pretty stinkin’ awesome, Joy?? Okay. I said it. ;) mucho love.

    Reply
  9. Pam

    September 27, 2011 at 12:05 pm

    This looks like a great recipe that everyone would love! I love eggs and aragular, so I’m really happy with this recipe.

    Reply
  10. Lucia

    September 27, 2011 at 9:44 am

    I wish I was there. Your laughs are worth a trip from Italy to US.

    Reply
  11. Amanda Blair

    September 27, 2011 at 7:23 am

    Yum! I don’t eat eggs anymore but if I did, I would cook this thing up. what is better than pizza for breakfast? Alright, maybe doughnuts but pizza is a close second!

    Reply
  12. Baking Holly

    September 27, 2011 at 6:43 am

    Joy! I have gone to czech republic 3 times and EVERY Time I go, they put eggs on their pizza. So good! Yay. Thanks for doing this! Plus, it looks like you had great fun :D

    Reply
  13. Dmarie

    September 27, 2011 at 6:00 am

    oh, my, that is sheer genius! thanks!!

    Reply
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Trackbacks

  1. Just give me some thyme… | Cooking in the "Real World" says:
    October 3, 2011 at 12:47 pm

    […] a hodgepodge of recipes and some modifications from joy the baker and fresh 365 .  It tastes like the best of thanksgiving on a […]

    Reply
  2. A quick HomefriesU Recap! › shutterbean says:
    September 27, 2011 at 4:15 pm

    […] Eggy breakfast pizzas & frittatas are great improvisational brunch foods. […]

    Reply

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