Who doesn’t like pizza for breakfast?? And better yet, breakfast pizza!!! If you can’t decide if you want eggs or pizza … this breakfast pizza will blow your mind and your taste buds. It’s perfect for the weekends and is surprisingly super easy to make.
You don’t have to make your own pizza dough, but I highly recommend it! There are some good store-made options out there if you aren’t up to the task of course. Note, the pizza dough makes enough for 8-10 pizzas, so you can multiply the toppings if you are making a ton of them, use the dough for other types of pizza, vacuum seal it, if you don’t have food sealer then read 2017 reviews for vacuum sealers, or simply cut the recipe in half!
A couple of tips: try to resist the temptation to pile too many toppings on, as a thin crust pizza really does best with a light hand, and make sure that your pizza stone is as hot as you can get it!
Pizza Crust: (makes 8-10 small pizzettas)
- 750 g white flour (use Tipo ’00 flour if you can or a strong bread flour)
- 200 g semolina flour
- 2 ½ cups lukewarm water
- 2 tsp. sugar
- 1 Tbsp. (or 1 x 8 oz packages) yeast
- 2 tsp. sea salt
- 3 Tbsp. olive oil
- Place your flour(s) and sea salt in a large bowl and whisk together. Create a well in the center.
- In a large measuring cup, mix together your lukewarm water and sugar until the sugar dissolves. Sprinkle in the yeast and let it sit for approximately 5 minutes, until the yeast starts to ferment.
- Pour the water/sugar/yeast mixture into the well along with the olive oil and stir together with a fork or large spoon until it is well mixed. Once it becomes too difficult to mix together with your fork or spoon, sprinkle extra flour on the dough and your hands and mix with your hands until the dough comes together in a ball.
- Place the dough on a well-floured flat surface and knead, pushing the dough using the palms of your hands, for approximately 10 minutes, until the dough looks smooth and stretchy. You may need to add extra flour as you go, being careful not to add too much to keep the dough from being too stiff.
- Place the ball of dough in a large bowl coated with olive oil, dust the top of the dough with flour, and cover with a clean dish towel and place in a warm draft-free area for about an hour, until the dough has doubled in size. Punch the dough down. At this point you can either refrigerate the dough overnight (or up to 2 days, covered with plastic wrap and occasionally punched down) or divide the dough into 4-6 portions (depending on how big you want your pizzas). I highly recommend making your dough in advance and letting it sit in the fridge as the longer ‘proof’ really makes a difference. Ensure that your pizza dough comes to room temperature before cooking (bring it out of the refrigerator 1-2 hours before you are ready to cook).
- Once ready to cook, heat your oven to the highest heat setting (500F for most ovens) and place your pizza stone in the oven for at least 20 minutes.
- Portion the dough into 8-10 balls and place on a well-floured surface. Using your hands, with your knuckles, (dusted with flour, along with the counter to prevent the dough from sticking) form your pizza crust 15-20 minutes before cooking your pizza on a flat surface dusted with semolina flour until it is nice and thin. Keep stretching it with your hands to make a flat pizza base (it doesn’t have to be round or perfect!).
- Remove the pizza stone from the oven, lay your rolled dough on the stone, and add your ingredients …. for breakfast pizza follow along below. Bake until the pizza is golden brown, about 10 minutes. Cut and serve!
- 4 thin slices tomato
- 2 slices local good quality ham (feel free to omit this)
- 1/3 c. shredded gouda cheese
Add the above to the pizza base in that order and top with:
- 1 fried egg
- 1/4 sliced avocado
- Handful of fresh arugula
I hope you all have a lovely weekend!!!!