I know pizza for breakfast might not appeal to everyone but trust me, give this one a chance. It is amazing.
It is so good that even my sweet-breakfast, waffle-loving husband requests it whenever we happen to have fresh pizza dough in the house. And this is a dude who doesn’t even believe in leftover pizza for breakfast (okay, fine, he does. But he warms it up in the microwave instead of eating it cold. It’s so weirdly satisfying cold!).
I make one pizza for the two of us, crack an egg on each side, then slice it right down the middle- but we’re rather hungry monsters in the morning. I’m sure this would work equally well sliced into 3 or 4 pieces, or even made as individual sized pizzas for however many people you happen to be feeding that day- just double or triple the ingredients as needed!
The recipe below doesn’t use the all of the refried bean mix so if you are doubling or tripling the recipe you should still be okay with 1 can. If you are making a single pizza you will just have a bit of delicious leftover refried beans in your fridge for some other meal.
|Breakfast Pizza|| |
- 1 lb. of your favourite pizza dough
- 1 can refried beans
- 2-3 Tbsp salsa or Lizano sauce*
- ½ small onion, finely chopped
- 5 slices speck or proscuitto
- ⅓ cup goat cheese, crumbled
- ¼ cup fresh cilantro, chopped
- 2 eggs
- semolina flour
- your favourite hot sauce, to taste (optional)
- Place a baking sheet or pizza stone in a cold oven and turn the heat on to 500 degrees.
- In a small bowl mix your refried beans with your salsa or salsa inglesa.
- Finely chop the onion and coarsely chop the speck/prosciutto. Keep your goat cheese cold in the fridge until the moment you need to use it. This will keep it firm and make it easier to crumble.
- Roll out your pizza dough on a flat surface, sprinkling liberally with semolina flour as needed to prevent sticking.
- Carefully take your hot stone/tray out of the oven and immediately lay your rolled out pizza dough on it.
- Spread a thin layer of refried beans on the crust and top with chopped onions and speck/prosciutto.
- Make two small indents in the toppings with the back of a spoon. It doesn't need to be a very large indent, just enough so that your eggs don't slide off the pizza. Crack an egg into each indent.
- Crumble goat cheese on top of pizza.
- Cook your pizza for 5-10 minutes at 500 degrees. Ovens can vary quite a bit in temperature and heat dispersion so my recommendation is to check on your pizza every couple minutes or so to see how it looks. Once the crust is slightly browned at the edges and your eggs are jiggly when you gently move the tray, but the whites have become opaque, remove the pizza from the oven. The eggs will continue to cook slightly after it is removed.
- Top with chopped cilantro and your favourite hot sauce and serve immediately.
* Lizano sauce is this heavenly Costa Rican condiment. It can be tricky to track down but I have found it at hot sauce specialty shops and gourmet grocery stores like Whole Foods.
** Speck, also used in this recipe, is a new found love of mine. It is a smoked prosciutto-style cured meat. Once again- can be tricky to find so if you can’t find it, a couple strips of prosciutto will work just as well but without the smoky undertones.