Mother’s Day Breakfast Pizzas
On our last morning in Victoria, we wandered into a modern little French Creperie. We sat at the counter and watched the chef make crepes and had some nice conversations. By the way, if you like coffee, this entire region is the place to go. You could do a Cappuccino Tour and never run out of places to visit. Of course, the cup of regular coffee I had here was superb. Sometimes, the simplest thing just hits the nail on the head and sticks with you.
I noticed that there was breakfast pizza with eggs and a Tyrolean bacon. Tyrolean bacon! What was that?!!
I hook easy, as I have written before. I had never come across a breakfast pizza. Well, I can’t lie about that. I’ve actually eaten pizza for breakfast for as long as I can remember. But, that’s another type of breakfast pizza.
This breakfast pizza was perfect. It had eggs, that appeared scrambled, but were very evenly spread across the pizza. Of course there was cheese and a little onion and that Tyrolean Bacon. The bacon was thin, so it broke off when you bit into a slice — not taking the whole piece off with one bite. My family loved it! I love this kind of food memory and will forever remember this day because of the fun we had, but, in a way, even more so because of this food “stamp” that accented our time together. At least that’s how my mind works. If I smell a hint of Eucalyptus I am instantly back in Santa Barbara where I went to college; now, the smell of bacon, Tyrolean or not, and eggs brings me, in my mind, to Victoria.
I wrote in a previous post about the Mother’s Day pizzas I made for my wife a week or so ago. I do this once in a while, if I’ve made dough and have an extra after making pizzas, I’ll leave it for the morning. The hard part about a breakfast pizza is that you have to get up early – get the dough out of the refrigerator and get the oven preheated at least an hour or, really, two before everyone else wakes up. But, it’s worth it.
I made two different versions of Shanna’s Mother Day Breakfast Pizza.
The first was a scrambled egg with cheese pizza with some nice thin bacon torn into bite-size pieces spread over the top. The second, was a fried egg pizza with the same cheese and bacon toppings. I used Peter’s Herb Oil as the base for both.
Here are the basic recipes for Shanna’s breakfast pizzas. But, you can see, this is wide open. You can add anything you want into them. When I eat scrambled eggs, if I have toast within the vicinity, it becomes the transportation vehicle for the eggs. Breakfast pizza is just a built in system.
Shanna’s Scrambled Egg and Bacon Pizza
Peter’s Country Dough
Peter’s Herb Oil
Scrambled Eggs with a little red pepper and scallions.
-Saute red peppers and scallions for a minute or two and pour eggs in.
-Scramble the eggs until just short of solid. They will continue cooking in the oven.
-I have some delicious Bel Gioioso Fontina Cheese and this went great with the eggs.
Thin Sliced Bacon
-Pre-cook the bacon in a pan, or in the oven. Cook just short of “done” it will finish in the oven.
Fresh Arugula for a garnish
This is a terrific pizza and great breakfast! Remember that everything will cook again in the oven – so keep that in mind when pre-cooking everything.
Brad’s Fried Egg and Bacon Pizza
My wife doesn’t like runny eggs, so I have to admit this second one was for me! I’m a typical guy — I admit — even on Mother’s Day. But hey, I did get up really early.
Peter’s Classic Neopolitan Dough
Peter’s Herb Oil
-I pan fried a couple of eggs to get them to set up and cook enough in the
Grated Mozzarella Cheese
Thin Cut Bacon
Sliced Red Peppers
This is simple enough to make. I will say that I pre-fried my eggs a little too much this time. I didn’t get as much of a runny yolk I was looking for, after it came out of the oven. Next time, I will set the bottom of the egg and maybe not flip it at all. This is a good example of how you have to play with your ingredients and find the balance to make things the way you like them.
Since the eggs were fried on this pizza, I added some thinly sliced red peppers and scallions to top the pizza for flavor, texture and visual garnish.
Enjoy the Gallery below, and let us know what you come up with! *There is actually a discussion about this in our Forum. Come visit and give us some additional input and find out what others have come up with.
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