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Breakfast Pizza from Scratch
Breakfast Pizza from Scratch
For true pizza lovers, there’s nothing like starting your day with a breakfast pizza. Learn how to make a memorable one, from the best crust to the most scrumptious toppings!
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Breakfast Pizza from Scratch
Servings 4 individual servings
Ingredients
- 1 batch Roman-Style Pizza Dough (recipe follows)
- 8 slices pancetta, or 4 slices prosciutto
- 2 tbsp extra-virgin olive oil
- 1 cup Mornay Sauce (recipe follows)
- 4.5 oz fresh mozzarella cheese, preferably Mozzarella di Bufala
- 12 to 16 thin asparagus shoots, tougher ends snapped or cut off (or use thicker asparagus shoots, sliced lengthwise)
- 4 eggs
- Flaky sea salt and freshly ground black pepper
- Minced chives, optional
Instructions
- If you made the pizza dough ahead of time, bring it back to room temperature 30 minutes before rolling. Place a pizza stone on the bottom rack of the oven, then preheat to 450°F (230°C) for at least 30 minutes before using.
- If using pancetta, quickly sauté it in a hot nonstick skillet until crisp, about 1 minute per side. (No need to fry prosciutto.) Set aside.
- Separate the pizza dough into 4 equal portions. Lightly flour a working surface, then roll out each portion of dough into 6- to 7-inch (15- to 18-cm) rounds. Place each round of dough on a square of parchment paper.
- Brush the dough with olive oil. Cover with Mornay sauce. Thinly slice the fresh mozzarella and divide between the pizzas. Cover the cheese with 2 slices of crisp pancetta, or 1 slice of prosciutto. Scatter the asparagus over the pizzas.
- Bake the pizzas 2 at a time (or more, if your pizza stone accommodates it) for about 8 minutes, or until the dough is puffed up and golden brown and the cheese is bubbly. Remove from the oven and bake the remaining pizzas.
- While the pizzas are baking, fry the eggs sunny side up in a very hot oiled skillet, seasoning each with flaky sea salt and freshly ground black pepper.
- Serve each breakfast pizza topped with a fried egg. Garnish with minced chives, if desired, and enjoy right away.
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Roman-Style Pizza Dough
This versatile pizza dough is best enjoyed thinly stretched, Roman-style.
Servings 4 individual, thin-crust 6 in (15 cm) pizzas
Ingredients
- 2 tsp granulated sugar
- 2 ¼ tsp active dry yeast
- 2 tbsp extra-virgin olive oil, divided
- 1 tsp kosher salt, or fine sea salt
- 2 ½ cups all-purpose flour, plus more for dusting
Instructions
- In the bowl of a stand mixer fitted with the dough hook, or in a large mixing bowl, combine ¾ cup (180 ml) warm water (100 to 115°F / 38to 46°C) with the sugar and the yeast. Let sit until the yeast has bloomed (itshould look spongy on the surface), about 5 minutes. Mix in the olive oil andthe salt. Using a fork, stir in 2 cups (250 g) of the flour. Knead the dough, using the stand mixer or by hand, adding more flour to keep it from sticking, for about 6 minutes, or until the dough is smooth and elastic. Turn out onto awork surface; knead until smooth and elastic, adding more flour when the doughis sticking, about 6 minutes total.
- Lightly oil a large bowl. Transfer the dough tothe bowl. Cover with plastic wrap and place in a warm place, such as aturned-off oven with the light on, for 90 minutes.
- If using the dough right away, roll out the dough following the instructions in the Breakfast Pizza recipe.
- FREEZING TIPS: Wrap the dough in plastic wrap and refrigerate for up to 2 days, or freeze in a heavy-duty freezer bag for up to 1 month.
- Recipe Credit: Adapted from Sarah Tenaglia andSelma Morrow, Bon Appétit Magazine.
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Classic Mornay Sauce
This elegant creamy, cheesy sauce is wonderful as a base for pizza, or to serve over vegetables and eggs.
Servings 1 cup (250 ml)
Ingredients
- 1 ¼ cup milk
- 1 onion wedge (about ¼ a medium-sized onion)
- 1 bay leaf
- 2 whole cloves
- Freshly grated nutmeg
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- ¼ cup finely grated strong-tasting cheese, such as Gruyère or Parmesan
Instructions
- In a medium saucepan set over low heat, combine the milk, onion wedge, bay leaf, cloves, and some freshly grated nutmeg. Simmer very gently, uncovered, for 15 minutes. Strainthe milk to a measuring cup and discard the onion, bay leaf, and cloves.
- Wash the saucepan and return to medium-low heat. Melt the butter, then whiskin the flour. Cook, whisking continuously until the mixture (called a"roux") is just fragrant, about 2 minutes. Remove from the heat andslowly whisk in the warm milk. Return the saucepan to medium-low heat and cookwithout boiling, whisking constantly, until the sauce reaches the consistencyof a thick cream soup, 8 to 10 minutes. Remove from the heat and whisk in thegrated cheese. Season with salt and pepper, to taste.
- Use the sauce immediately, or transfer to an airtight container andrefrigerate for up to 3 days. The cold sauce will remain spreadable so you canuse it on the pizza straight from the fridge.
- Recipe Credit: Adapted from The Joy of Cooking
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Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
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Author: Marie Asselin
Great Recipes!