Tomato And Egg Breakfast Pizza Recipes

BREAKFAST PIZZA RECIPE

Steps:

• Preheat the oven to 450F. Place a silicone liner on a large baking sheet or spray with oil if using parchment.
• In a medium bowl combine the flour, baking powder and salt and whisk well.
• Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
• Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
• Divide into 4 equal balls about 3-3/8 oz each.
• Sprinkle a work surface and rolling pin with a little flour roll the dough out into thin ovals 7 to 8 inches in diameter and place on the prepared baking sheet.
• Top with spinach, mozzarella and tomatoes, leaving the center open for the egg. Gently break an egg the center of each dough and finish with bacon.
• Bake 10 to 12 minutes, until the crust is golden and the egg is set. Season with salt and pepper.

TOMATO AND EGG BREAKFAST PIZZA RECIPE

Steps:

• Arrange a rack in middle of oven and preheat to its hottest setting, 500°-550°.
• Lightly oil a baking sheet and dust lightly with cornmeal, if desired. Shape dough into a circle, pushing gently. Spread on the sauce and top with the shredded mozzarella. Top with the cherry tomatoes and eggs. Sprinkle on the parmesan and a generous amount salt and freshly ground pepper. Place in the oven to bake for 12-15 minutes, or until the crust is puffy, crisp and slightly blistered. Enjoy immediately. If the bottom crust is slightly soggy, heat in a cast-iron pan over low-heat until crisp.