If you’re like me, then the idea of cold, leftover pizza is a horrifying thing.
But we all know people who’ve done it. Even more terrible, people who ate it, and enjoyed it. *collective gasp*
Do not fear the title of this post, fair readers, as I would never suggest you commit such a vile act against our lovely delicious friend, the pizza, such as eat it when it’s a day old and cold.
Instead, I’m suggesting you make a special pizza, just for breakfast (or brunch, or whenever the heck you want), using common breakfast foods: scrambled eggs, breakfast sausage, cheese etc.
Yes, my friends. Enter, The Breakfast Pizza.
I wasn’t a believe either until recently, when I tried this delicious bit of breakfast-y pizza heaven, but oh, it’s good. Like, really good.
The key to breakfast pizza, however, is to have pre-made pizza dough, ready to go. I usually make extra whenever I make a batch of pizza dough, and then freeze the extra in personal pizza size. That way, I can just get out a de-frosted (take it out of the freezer and stick it in the fridge the night before you need it) ball of dough whenever I want a quick pizza, roll it out, throw on some toppings, bake it, and have me some pizza. Good times guys, good times.
For this pizza, I spread a little sun-dried tomato pesto on the dough instead of sauce, but if that’s a bit too much in the morning for you, you can just brush a little olive oil on the dough instead. Do whatever sounds tasty to you.
Also, I used ground turkey sausage, scrambled eggs, mini tomatoes, and spinach as toppings for this pizza, but again, don’t limit yourself to just those. Try additional or different toppings. Crumbled bacon or diced ham would be great too, and even hash browns or sauteed mushrooms would be yummy. Let loose and add whatever floats your boat. That’s the great thing about pizza.
(makes 1 large pizza)
- 1/2 batch of pizza dough
- 3 Tbsp. sun-dried tomato pesto (or 1 Tbsp extra virgin olive oil)
- 1 c. shredded mozzarella cheese
- 1/2 c. shredded cheddar cheese
- 1/2 lb. ground breakfast turkey sausage
- 3 eggs
- 1/2 c. mini tomatoes, sliced in half
- 5 oz. fresh spinach (or a couple large handfuls)
- Pre-heat oven to 425° F (220° C). Spray a large pizza pan/stone or baking sheet.
- Heat 1 Tbsp. olive oil in a skillet over medium high heat. Add sausage and cook until browned and crumbly. Add spinach and cook until wilted. Add eggs and cook until scrambled. Add tomatoes, season everything with salt and pepper to taste, and remove from heat.
- Roll out dough to desired size, and place on pan. Spread pesto (or olive oil if using) evenly over dough, leaving 1/2″ – 1″ along the edge.
- Spread mozzarella cheese over dough, add the toppings, then sprinkle the cheddar cheese on top of everything.
- Bake pizza 20 minutes, or until the crust edges are golden brown. Cut into slices and serve immediately.