The Broads And The Bonns Breakfast Pizza Recipe Foodcom

BREAKFAST PIZZA

Steps:

• Preheat the oven to 425 degrees F. Cook the bacon in a large nonstick skillet over medium heat until the fat is rendered and the bacon is crisp, about 8 minutes. Remove using a slotted spoon to a paper-towel-lined plate. Add the onions to the bacon drippings and cook until very soft, about 10 minutes. Add the sun dried tomatoes, oregano and garlic. Cook until fragrant, about 2 minutes.
• Brush the flatbread with some of the sun-dried tomato oil, and then spread the onion mixture on the flatbread. Sprinkle with the bacon and provolone and spoon the ricotta in large dollops over the surface. Place the pizza in the oven and bake until the edges of the flatbread are crisp and the cheese is melted and lightly browned, about 10 minutes.
• Meanwhile, wipe out the skillet used to cook the onions. Heat the skillet over medium heat and add the oil. Carefully break the eggs into the skillet, sprinkle with salt and pepper and cook until the whites are set, 4 to 5 minutes.
• If using lavash, cut the pizza into 4 pieces. Place a fried egg on each piece. Scatter the torn basil leaves over the top and serve immediately.

THE BROADS' AND THE BONN'S BREAKFAST PIZZA

Steps:

• Spread pizza dough into a pizza pan or cookie sheet and press up the sides. Bake according to package directions.
• Prepare ingredients so they are ready to assemble into a pizza.
• Cook the sausage, bacon, and dice the Canadian Bacon.
• Chop the onion.
• Grate 3 cups of Cheddar cheese.
• Slightly beat the eggs with the seasoning packet from the Stove Top and soak in the stuffing mix to soften a bit. Then scramble the mixture til eggs are set.
• -------------------------------------------.
• To make the gravy/sauce:.
• Melt the butter in a sauce pan over medium heat.
• When it is sizzling, add the flour and whisk well until there are no dry clumps.
• Let this gently bubble for 2 minutes or so, but do NOT let it begin to brown. This will remove the starchy taste from the flour.
• Remove from heat and slowly pour in the milk and cream and whisk very well til smooth.
• Return to burner and heat on medium until it is thick. (It will be much thicker than what you would ordinarily make a gravy to be. But it needs to be in order to sit on top of the crust instead of getting absorbed into it).
• Season with salt and pepper to taste. (keep in mind that there are a lot of salty ingredients in a pizza so use a light hand when salting).
• ---------------------------------------Assemble the pizza:.
• Spread 1 cup gravy/sauce mixture on prepared crust.
• Sprinkle one cup cheddar cheese on top of gravy.
• Next evenly distribute egg/stuffing mixture.
• Spread another cup of gravy over eggs.
• Sprinkle Canadian bacon, pork sausage, and bacon next.
• Sprinkle remaining two cups of cheddar.
• Top with chopped green onions and chopped basil and bake at 350 for 15-20 minutes.

GOURMET BREAKFAST PIZZA

Steps:

• If focaccia is thicker than 1", cut it in half horizontally.
• Freeze second half for another use.
• Warm focaccia in 350F oven for about 10 minutes.
• In a large bowl whisk eggs with yogurt, salt, pepper and herbs until just mixed together.
• Melt butter in a large non-stick skillet over medium heat.
• Add eggs.
• Stir gently as they cook so that curds form but mixture is still moist.
• Spoon eggs on top of warm focaccia.
• Loosely drape slices of smoked salmon over eggs.
• Sprinkle with pepper and chives.
• Serve in wedges.

AMAZING BREAKFAST PIZZA

Steps:

• This recipe is a lot quicker if you precook your Bacon and Sausage the night before and store them in your refrigerator as I do -- the prep time will be based on this.
• Preheat your oven to 400°F
• For the Pizza Dough, if you can find it frozen, uncooked, and preshaped. it's a huge time saver. If not, just prepare it as you would normally on a large pizza pan (I make the crust about 1/4 thick). Excluding the 1 1/2 of the outer crust, make little indentations with your fingertips in the dough. This helps the egg settle and cook more evenly.
• Beat the eggs with the milk, and pour over the center of the crust. Use your fingers, or a pastry brush to evenly disperse the egg.
• Evenly cover the egg with the strips of ham.
• Scatter the sausages, and if you want to have them, add the onion. Salt and pepper it lightly.
• Add a blanket of the Mozzarella cheese, then the Cheddar.
• Sprinkle the crumbled bacon.
• Put this wonderful pie in the oven on the center rack and check it after 15 minutes. It's hard for me to give an approximate cooking time as I used a ride through oven for 7 minutes at 475°F at my work. If it looks done, then it is. The egg layer is thin enough to cook in 10 minutes or so, so it's really just about the crust and how you like it.
• Once you've deemed it to be done, take it out of your oven and garnish it with some chopped chives. Slice, and enjoy! It's great on the go, and is wonderful hot or cold. I'm hoping this recipe will make your household as happy as it made my customers :).

BREAKFAST PIZZA

Steps:

• Put a 12- to 13-inch pizza stone on the bottom rack in the oven and preheat to 500 degrees F for at least 30 minutes.
• For the bechamel: Cook the diced bacon in a medium saucepan over medium heat until crispy, about 4 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. Discard all but 2 tablespoons of the bacon drippings. Add the flour and whisk until combined. Continue to whisk until the mixture bubbles a bit, but does not brown, 1 to 2 minutes.
• Slowly whisk in the milk until the mixture is smooth and there are no lumps. Reduce to low heat and cook, stirring occasionally, until the mixture coats the back of a spoon, 3 to 4 minutes. Season with salt and pepper.
• For the pizza: Dust a work surface with the flour to help the pizza dough not stick. Press and roll out the pizza dough into a 10- to 12-inch round, 1/4-inch thick, leaving about 1 inch of the outside thicker for the crust.
• Lightly dust a pizza peel with flour and put the dough on the peel. Spread the bechamel over the dough, leaving a 1/2-inch border. Sprinkle the grated fontina cheese on top of the bechamel. Carefully slip the dough onto the preheated stone and cook until the cheese is bubbly and golden, 8 to 10 minutes.
• For the fried eggs: Meanwhile, fry the eggs. Melt 1 tablespoon butter in a large nonstick saute pan over high heat. Crack 3 eggs into the pan and cook until the bottom is crisp and the yolk sets, 4 minutes. Season with salt and pepper. Put the fried eggs on a sheet pan and repeat with the remaining 1 tablespoon butter and 3 eggs.
• Remove the pizza from the oven and place in on a cutting board. Sprinkle the reserved chopped bacon and chopped chives over the pizza, then cut the pizza into 6 slices. Serve each slice topped with a crispy fried egg and a drizzle of the Calabrian chili oil, if desired.