Sometimes I really dislike that I don’t force myself to wake up earlier than 30 minutes before I need to be out the door, because it prevents me from eating things other than cereal and bagels for breakfast. Last night I had one of those moments and decided to make up for it by having breakfast for dinner with this pizza.
I made this pizza once before when I first saw it on Smitten Kitchen, and it was wonderful. This time around I wanted to change up the toppings a little bit and decided to add some hash brown potatoes from Simply Potatoes. As with any breakfast you cannot go wrong serving it with some crispy potatoes, and the same applies here. Even though they didn’t get as crispy, it’s not their fault – they were surrounded by cheese after all! The potatoes added a great texture to the pizza toppings, and made the breakfast pizza complete.
In the directions you will notice that it says to crack the eggs over the pizza after you have transferred it to the pizza stone. This is not a mistake. I changed it from the original recipe, because the process of shaking the pizza from the peel onto the stone makes the eggs slide all over the place. However, if you are going to be using a pizza pan instead of the peel/stone then go ahead and put the egg on before putting in the oven.
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One year ago: Baked Oatmeal
Makes 1 pizza
1 recipe pizza dough (or 1 refrigerated pizza dough), at room temperature for an hour
1 cup shredded cheddar cheese
3 strips bacon, cooked and crumbled
Salt and pepper
- Preheat your oven to 500 degrees 30 minutes before you’re ready to bake your pizza, with a pizza stone placed on the bottom rack.
- On a lightly floured countertop, pat the dough into a disc with your fingertips, then drape the dough over your fists and carefully stretch it from beneath to form a 12-inch circle.
- Generously dust the surface of a pizza peel (or large inverted sheet pan)* with cornmeal and place the stretched dough on it. Sprinkle the dough with the potatoes, cheddar and bacon.
- Shake the pizza peel slightly to make sure the dough is not sticking. Carefully lift any sections that are sticking and sprinkle a bit more cornmeal underneath, then slide the pizza directly onto the baking stone in one quick forward-and-back motion. Crack 3 eggs over the top of the pizza and season with salt and pepper.
- Bake for 8-10 minutes, rotating after 5 minutes. When the crust is golden, the cheese is melted and the egg yolks are cooked, use the peel to transfer the pizza to a cutting board. Sprinkle with parsley. Let cool for 2 minutes, slice and serve immediately.
*If you do not have a pizza peel and/or stone, do these steps on the pizza pan or baking sheet you will be cooking the pizza on.
Source: Adapted from Smitten Kitchen
Disclosure: As part of the Foodbuzz Tastemaker Program, I received a coupon for a free Simply Potatoes product of my choice. Opinions are my own.