We’re big on weekend breakfasts around here. Waffles (my husband’s favorite) and pancakes are usually in pretty heavy rotation, but once in awhile I’ll make a breakfast pizza. Yeasty pizza crust topped with scrambled eggs, pepperoni, veg, and cheese? Yes please!
Of course, you can top this any way you like. You can do whole eggs cracked on top instead of scrambled. Sausage instead of pepperoni. Add spinach, mushrooms, ham, whatever blows your hair back. The only trick is to make sure to leave the eggs really undercooked in the frying pan – if you cook them too long on the stove top, the additional oven time will leave them rubbery.
1 homemade or store-bought refrigerated pizza dough
2 tablespoons butter
1/2 large onion, small dice
1/2 red bell pepper, small dice
1/2 cup pepperoni, small dice
1/4 cup milk
1 cup grated mozzarella cheese
Preheat oven to 450 degrees F.
Lightly grease a large baking sheet with a little of the olive oil. Smush the dough out onto the baking sheet, pressing it all the way into the corners. Place in oven, bake for 5 or 6 minutes. Remove from oven, set aside. Do not turn oven off.
Meanwhile, heat butter in a medium frying pan over medium high heat. Add onion, bell pepper, and pepperoni, season with salt and pepper. Sauté, stirring often, until onions are soft, about 6 minutes.
Add eggs and milk to a bowl, whisk until frothy. Season lightly with salt and pepper. Add to frying pan. Scramble eggs, leaving them quite undercooked – they will finish cooking in the oven.
Top pizza crust with the scrambled eggs, leaving a 1 inch border all the way around. Top with the cheese. Place in oven and bake for 6-8 minutes or until cheese is melted and eggs are cooked. Cool slightly before cutting and serving.