Making pizza at home is always more fun that it should be — I think it brings me back to times when my parents were cooking and I’d get to “help” by arranging pepperoni slices on top in smiley faces and generally loading up a pizza with all my favorite toppings, often to the great detriment of the final product.
If you buy pre-made dough, it’s also super quick. There’s something super satisfying about making your dough from scratch, to be sure, but on a weeknight, when you’re making a bunch of pies, or when you’re just lazy, store (or restaurant!)-bought dough is nice. When making pizza – or just about anything – I tend to overbuy and end up with too much dough. And what to do with it the next day? I’ll tell you what: breakfast pizza.
So next time you have pizza assembly leftovers (or just want a kick-ass brunch food!), check it out:
Makes one breakfast pizza, enough to feed four people.
- 1 large pizza dough – I used one from Bertucci’s, who will sell you their dough for real cheap!
- ~8 slices bacon, about 1/2 lb
- 3 eggs
- 1 medium onion, chopped into thin slices
- 1/2 cup pizza sauce – I used Dave’s Fresh Pasta‘s arrabbiata sauce
- 1/3 lb mozzarella cheese
- black pepper
- kosher salt
Of course, like any pizza, you can play with these toppings as much as you want.
Start by preheating your oven to 500 degrees. Fry up the bacon in a cast iron skillet until it’s on the soggy side of done — it’ll finish up a bit in the oven. Pull it and pat it extra dry with paper towels — you don’t want grease to sog up your pizza. Once patted dry, cut it into small pieces.
Roll out the dough and put it onto a baking sheet lined with parchment paper. (If you don’t have any parchment paper handy, a lightly floured baking sheet will do. Parchment paper saves time on cleanup, though!) Sparingly spread the tomato sauce out on the pizza, then top with onions, cheese, and bacon.
The crown jewel of the breakfast pizza is of course the eggs; there are two ways you can do it that will both work great, but it depends what you’re aiming for. I did both, in the name of science.
Option A – the sunny side up: If you’re lazy and like runny eggs, the best thing to do is just to crack the three eggs on top of the pizza, then put it in the oven; they’ll end up sunny-side-up by the time the pizza is done.
Option B – the scramble: If you want something more solid, start a nonstick skillet over low heat with a teaspoon of reserved bacon grease. (Or oil, if you’re feeling lame.) Whip the eggs in a bowl, then add to the skillet once it’s warm. The goal here is to have very, very lightly cooked eggs — liquidy, but just starting to solidify:
Once they’re this done, dump the liquidy eggs on top of the pizza; they’ll be solid enough not to leak everywhere, but done enough to have a thin layer of delicious eggs on your finished product.
Sprinkle salt and black pepper on top to taste.
Throw it in the oven for 10-12 minutes or until the crust is golden brown. Pull it out and enjoy!