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Breakfast Pizza
Our Breakfast Pizza is a great way to start the day! Crispy pizza crust is topped with a creamy white sauce, slices of potato, shredded cheddar and mozzarella cheeses, bacon, pesto, and sunny side up eggs.
Ingredients
1 tablespoon extra-virgin olive oil
20-ounces of pizza dough
1/2 pound bacon cut into bite sized pieces (lardons)
2 tablespoons butter
1 cup yellow onion, diced
1 small garlic clove, minced
2 tablespoons all-purpose flour
1 1/2 cups light cream, heated to hot (if you can’t find light cream, mix heavy cream and whole milk)
1/2 teaspoon kosher salt
Few grinds fresh nutmeg
1/2 teaspoon white pepper
1/4 teaspoon dry mustard
1 large yellow potato, peel left on
2 cups sharp white cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
6 whole eggs
Pesto, for garnish (make your own or buy jarred pesto)
Instructions
- Place a pizza stone in the bottom of your oven and preheat the oven to 450 degrees F for an hour before cooking.
- Place olive oil on the sheet tray and brush bottom and sides.
- Remove pizza dough from refrigeration and stretch into a rectangle shape. Place on oiled pan and cover with plastic and let sit out to warm and become pliable while you prepare the other ingredients. Every five minutes or so, press it and stretch it until it reaches all four sides and stays stretched.
- In a large skillet over medium heat, cook bacon lardons to almost cooked through but not crisp. Set bacon aside and reserve the fat.
- Place one tablespoon of the bacon fat back into the pan along with the butter over medium high heat and add the onion and garlic and cook for three minutes.
- Reduce to medium heat and add the flour and cook for two minutes. Add the hot cream a third at a time, whisking as you add.
- Season with salt, nutmeg, pepper, and mustard. Set this aside.
- Slice the potato on the thinnest setting on a mandolin.
- Lay out a sheet tray with parchment and spray with kitchen pan spray, then lay a single layer of potato slices and spray the tops. All slices will not fit on one pan. Either bake two pans at once or one at a time. Bake for ten minutes. Set these aside.
- Shred both cheese types and toss together.
- Once the pizza dough stays stretched to all four corners, place the pan with the dough on the pizza stone and pre-bake for eight minutes then remove.
- Reheat the white sauce and spread on the prebaked crust, leaving an edge crust all the way around.
- Top the sauce with two cups of the shredded cheese (Save a half cup). Then layer a single layer of potatoes across the entire pizza, overlapping to make them all fit. Place the slices cooked side facing down.
- Make six indentations with the back of a spoon and crack open six eggs into the indentations. Sprinkle on the remaining half cup of cheese along with the partially cooked bacon.
- Bake on an upper rack until the egg whites are set and the yolks are still runny, about 8-10 minutes more. Broil for a minute if needed to melt the cheese on top.
- Top with dollops of pesto and cut 2X3 into six pieces making sure there is an egg on each piece. (We found it easier to slide the pizza out onto a cutting board to cut instead of in the pan.)
- Serve hot with additional pesto on the side.
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Find it online: https://www.afamilyfeast.com/breakfast-pizza/
