Individual Breakfast Pizzas are easy to prep and even easier to let your guests create and bake their own! Make a breakfast pizza bar and let them have fun making their own breakfast pizza.
I know y’all didn’t think of a pizza bar for brunch did you? Well, I did. Because I love breakfast pizza. I found out about it around the 90’s I think? That’s when we found this new lunch buffet that had the best minestrone soup. It was simple but had the best flavors!
Anyway, this place started serving a breakfast pizza on their pizza buffet. It was their delicious dough combined with cheese, eggs, and ham. Baked to perfection! Their breakfast pizza was the thing I looked forward to most, besides the minestrone, on their buffet.
What is breakfast pizza?
Well. Sometimes I feel these questions are a bit self-explanatory. Breakfast pizza is just that. Eggs, breakfast meats, and cheese on a pizza crust. I’ve made a couple of variations on my blog over the last few years. They’ve all been simple to make and simply delicious!
Don’t think of a regular pizza pie that has the tomato sauce base and everything is piled on top of that. I usually don’t put much besides olive oil on top of the dough before I start piling on the toppings. The tomato sauce, while delicious in it’s own right, is too heavy for the light and delicate eggs and cheese that usually tops breakfast pizza.
Who invented breakfast pizza?
Dominoes claims they started making them in the 80’s. Someone else claims they made it in the 90’s. Either way, it’s a relatively new invention. And it’s a way for pizza places, like Dominoes, to start serving breakfast. Sort of like Wendy’s and Taco Bell does today! I mean, they didn’t always serve up breakfast burritos or the Baconator Breakfast Sandwich. As a side note, I like their sandwiches, but I’m total tots or hash browns girls all the way. Their potatoes leave me less than satisfied.
All I know is I didn’t have it until the 90’s. And it was at a local all you can eat pizza and pasta buffet. I miss that place. They made delicious pizza and minestrone!
They didn’t have it at first. After a couple of years, I noticed they had a scrambled egg, ham, and cheese pizza on their buffet. I couldn’t get enough of that breakfast pizza. It was hearty, delicious, and went well with some soup. Not to mention it was perfect for a late breakfast or early lunch which we used to have all the time.
That breakfast pizza has lingered in my mind for years now. It has inspired a couple of breakfast pizza recipes. Neither of which taste as good as that buffet pizza. But I’m still working on the recipe. Maybe one day I will nail it and share it with you. It was so good! I’m drooling just thinking about it.
What do you put on breakfast pizza?
Just like regular pizza, the sky’s the limit! I mean, the most obvious is eggs. You could offer up scrambled or whole to bake on the pizza. Yes. You can bake the eggs on the pizza. For a runny yolk I would crack it onto the pizza with about 10 minutes of cooking time left. The steak pizza had a slightly runny yolk and I cooked it for 15 minutes. The ham pizza was 20 minutes and the yolk cooked through. Or be super fancy and have poached there, too. Of course I’d add those towards the end to keep them runny but warm them up a bit.
You could make fun combinations like chorizo with eggs, Manchego, and maybe a drizzle of fresh chimichurri when it comes out of the oven. OR you could use the chimichurri in place of sauce. That’s an idea! Imagine that bright and vibrant base topped with Manchego, chorizo, eggs, and more Manchego. I might have to try that one.
I wouldn’t put tomato sauce on there. Unless you were going for a shakshuka style pizza. Oh! In a deep dish! That sounds delish. I may have to try that one too.
Anyway, the tomato sauce would probably overpower the delicate eggs and cheeses. So I stick to olive oil or garlic butter for mine. You could try a pesto or the chimichurri. That would be interesting. Or maybe an Alfredo sauce? That would be creamy. What about hot sauce or gochujang? Those could be interesting too.
Veggies! Onions and peppers are a must. I would offer up some caramelized onions maybe and some sautéed mushrooms. Roasted red peppers or sun-dried tomatoes would be delicious, too. And of course asparagus for those that like that kind of stuff. We all know I don’t!!
You must have Provolone and Mozzarella. They’re my go to for pizza. But also, Cheddar. I would think a sharp or medium Cheddar. Manchego as I said before. Try some sliced brie or even burrata.
What does breakfast pizza taste like?
Sort of like what you think. Crispy tender pizza crust topped with cheese, eggs, and meats. Like I said, you could cook the egg on the pizza. That’s what I did with these pizzas, obviously. But I’ve also had scrambled on there and they’re good, too. I would advise to soft cook the eggs so they’re not too hard a overcooked by the time the pizza is finished. Or make a nice edge and pour the raw scrambled eggs in there. But be prepared for overflow. Even with the whole eggs.
The taste really does depend on the combination of cheese and meats you have on there. You could even go a more traditional route and do an Italian blend of cheese with some pepperoni. I usually have pepperoni with some eggs for breakfast every morning at work. Try it. It’s delicious! And try these pizzas! They’re super delicious.
Individual Breakfast Pizzas are easy to prep and even easier to let your guests create and bake their own! Make breakfast pizza bar and let them have fun making their own breakfast pizza.
For the dough:
- 1 cup warm water
- 2 teaspoons yeast
- 1 tablespoon sugar
- 1 cup 50% hydration sourdough starter
- 3 to 4 cups bread flour
- 1 tablespoon olive oil
- 1 1/2 teaspoons salt
- Eggs (for whole eggs cooked them between 15 and 20 minutes depending on your yolk preference)
- Cheese: Cheddar, Provolone, Mozzarella, Manchego, Brie, Burrata
- Meats: Bacon, ham, breakfast sausage, chorizo, kielbasa
- Veggies: Onions, peppers, mushrooms, roasted tomatoes
- Sauces: Olive oil, garlic butter, chimichurri, pesto, Hollandaise (drizzled on top)
- Combine the water with the yeast and the sugar in the bowl of a stand mixer.
- Allow it to bloom until frothy; approximately 3 to 5 minutes.
- Add the remaining ingredients and stir with the dough hook until combined.
- Set the mixer to medium speed and continue to stir until the dough forms a ball.
- Knead on medium for 5 to 7 minutes or until the dough passes the windowpane test. You can stretch it thin enough to see light through it and it doesn’t tear.
- If it doesn’t pass the windowpane test, then continue to knead at 5 minutes intervals until it does.
- Allow the dough to rise in a warm place for one hour.
- At this point you can refrigerate the dough or use it immediately.
- Preheat oven to 425.
- Divide the dough into 4 pieces.
- Working with on piece at a time, stretch or roll the dough out to about 10 inches round.
- Cover with a clean towel and allow to rest.
- Brush your sauce of choice onto the dough.
- Top with your choice of cheese, meats, eggs, and other toppings.
- Bake at 425 for 10 to 15 minutes or until the pizza is golden brown and the cheese is bubbly.
- Cool 5 minutes before slicing and serving.
Amount Per Serving Calories 1640Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 807mgCarbohydrates 325gFiber 12gSugar 5gProtein 54g
What?? That's insane.
Wednesday #BrunchWeek Recipes
- Pink Pineapple Vodka Cocktail from Hezzi-D’s Books and Cooks
- Tipsy Iced Coffee from Jolene’s Recipe Journal
Appetizers and Salads
- Labneh Launji Crostini from Magical Ingredients
- Roasted Tomato Caprese from A Day in the Life on the Farm
- Spicy Melon Pineapple Fruit Salad from That Recipe
Breads, Grains, and Cereals
- Aebleskivers: Danish Pancake Balls from Art of Natural Living
- Apple Pie Spiced Pancakes from Love & Confections
- GF Banana Bread from Frugal & Fit
- Peaches and Cream Pancakes from Palatable Pastime
- Pecan Baked Oatmeal from A Little Fish in the Kitchen
- Tart Cherry Crumb Muffins from Cheese Curd In Paradise