There aren’t a lot of people who would consider pizza for breakfast, especially if it meant making one. But that’s not to say it wouldn’t be a good idea.
I’ve eaten my share of cold pizza for breakfast over the years, but the thought of making one from scratch really hadn’t crossed my mind. That’s until I came across the following recipe adapted from one in “Better Homes and Gardens New Cook Book” (15th edition, Wiley, 2010).
This breakfast pizza recipe features mushrooms, eggs, cheese and bacon, among other things, and calls for frozen bread dough. (A tube of refrigerated pizza dough or a preformed pizza crust, such as Boboli, would work equally as well.) It sounds like the perfect dish to serve at a brunch.
1 16-ounce loaf frozen whole-wheat bread dough, thawed (see note)
1 tablespoon vegetable oil
1 cup sliced zucchini, halved, and/or green or red bell pepper pieces
1 cup sliced fresh mushrooms
¼ teaspoon crushed red pepper flakes (optional)
½ cup milk
1 tablespoon butter or margarine
1½ cups shredded Cheddar and/or mozzarella cheese (6 ounces total), divided
2 slices bacon, cooked until crisp, drained and crumbled
Bottled salsa (optional)
Generously grease a 13-inch pizza pan. Preheat the oven to 375 degrees. On a lightly floured surface, roll out dough into a 14-inch circle. If dough is difficult to roll out, let it rest a few minutes, then resume rolling. Transfer dough to pizza pan. Build up edges slightly. Prick dough generously with a fork. Bake for 15 to 20 minutes or until light brown.
Meanwhile, heat oil in a large skillet over medium-high heat. Cook zucchini and/or bell peppers, mushrooms and crushed red pepper, if using, until vegetables are almost tender. Remove from skillet and drain.
In a medium bowl, beat together eggs and milk. Place the skillet over medium heat; add butter. When butter melts, pour in egg mixture. Cook without stirring until mixture begins to set on the bottom and around the edges. Using a large spatula, lift and fold partially cooked eggs so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until eggs are scrambled, cooked through but still glossy and moist. Remove from heat.
Sprinkle ¾ cup shredded cheese over the hot crust. Top with scrambled eggs, vegetable mixture, bacon and remaining ¾ cup cheese. Return to the oven; bake for 5 to 8 minutes or until cheese melts.
Slice and serve immediately, with salsa if desired.
Yield: 10 slices
Approximate nutritional analysis per slice: 283 calories, 15 grams fat (6 grams saturated), 193 milligrams cholesterol, 16 grams protein, 23 grams carbohydrates, 2 grams fiber, 465 milligrams sodium.
Note: For an easier pizza, substitute refrigerated pizza dough for the bread dough. Bake according to package directions.