Breakfast Pizza - Breakfast With A Twist

Breakfast pizza has long been a favorite in our household. When my daughter comes home from college, it brings back memories making it for her and the rest of the family. You can have many variations. Here is the basic recipe to get your started.

Ingredients

Pizza Dough (You can make it fresh using our recipe)
8oz of Monterey Jack or Mozzerella
8oz of Sharp Cheddar
8 Scrambled Eggs
1/4 cup whole milk
1 lb of Bacon
Cracked Sea Salt
Cracked Pepper
Sausage (Optional)
Vegetable Oil or any cooking oil you may use.

Prepare the bacon first. Make sure to be crispy as you will use it for crumbles.
Do the same for breakfast sausage.
Set them aside as your prepare the rest of the recipe.


Place the mound of dough on the baking sheet. Place a liberal amount of cooking oil on top of the dough (about 2 tablespoons.) Flip the dough and repeat the process with an additional 2 tablespoons. Next, stretch and spread the dough. I use a 8.5 by 13 cookie sheet.(Sometimes I use the pizza baking sheet for triangular cuts) Preheat the oven to 425. I have an older vented oven. I place the baking sheet over the vent. The warm air speeds up the rising process. If you have a newer oven, place the stretched dough in a warm area to allow it to rise again.

Once reason, restretch the dough. On the cookie sheet, spread a thin layer of corn meal on the bottom of the pan. This is a wonderful base for the crust, and actually helps the crust retain it's shape.

Next,

In a bowl, scramble the eggs and milk. Spread the mixture evenly over the stretched dough. (If things are uneven, that's okay)

Add the cheese. Start with a mixture of 4 oz of each cheese. For some, this may be enough. For an extra cheesy base, you can add more if you like.

The bacon and sausage will be added in small crumbles. If you used links for the sausage, cut them into smaller diced pieces. Spread evenly throughout the pizza. Add a thin layer of cheese on top.

Place the pizza in a preheated oven at 425 degrees. Set the time for 10 minutes. Check the bottom of the crust and look for a brown consistency. (not burnt) Adjust the rakes if you have to, so that the top is also cooked consistently. ( I find the middle rack requires no adjustments) Take out of the oven and you have a breakfast that will be a tradition in your home.

Note of Cracked Pepper and Salt - Flavor after the pizza is out of the oven to your liking.