It’s that time of the year again. Number 2 pencils are sharpened. Students are filling in little bubbles, answering math questions, and writing essays. Politicians are grandstanding about how long the process is supposed to take. And I’m once again reminded that a balloo is a bear, to wuzzle is to mix, and a younker is a young man.
Yes, standardized tests are ruling the day in Indiana.
Schools always encourage us to make sure our kids have a good breakfast on mornings like these. I can’t think of a better breakfast than this breakfast pizza. So I made it for them this morning.
This is the same kind of pizza I made a few months ago. It’s the one I was so excited to make for breakfast. It’s the recipe that I actually had a dream about making the night before I made it. And rightfully so. This pizza is that good.
About a dozen years ago, I was the opening manager at a pizza joint. After firing up the oven and making sure everything was ready for the day, I would make a breakfast pizza and share it with my Driver. It was pretty amazing if I do say so myself.
And I just did. 😉
I don’t know why, but after I stopped working at that pizza place, I never really thought of making a breakfast pizza again. Don’t get me wrong. I’ve thought about that pizza quite a bit over the years. It was probably my favorite breakfast food ever. but for some strange reason, it never dawned on me that I could actually make something similar at home.
That was a horrible oversight on my part. While it’s true that I don’t have access to the exact same ingredients that I had at that pizza joint, it doesn’t mean that I couldn’t make something that tasted just as good.
Maybe even better.
I’ve seen breakfast pizza recipes with biscuits for a crust. I’ve also seen some with sausage gravy used as the sauce. Those are great. They taste pretty fabulous.
But they don’t hold a candle to the recipe I’m about to share with you.
When I made this pizza for the first time in a dozen years, it quickly became a family favorite. I think Aiden could eat it every day if that was a possibility. I’ve only made it a few times because it’s hard enough to get up on a school day without having to get up even earlier to put this pizza together. There are a few things you can do ahead of time, but you still have to get up early to bake the pizza. But that’s OK. This breakfast pizza is worth getting up a few minutes early.
Here’s how to make it:
- 1 pizza crust. I use a mix. But you’re welcome to make your own pizza dough from scratch if you’d like. Just remember that you’ll have to get up even earlier to do that.
- 5 eggs – beaten
- 1/2 pound of crumbled breakfast sausage (or diced bacon. Or cubed ham. Or any combination of the three) – cooked. Can be cooked the night before.
- 1 cup of cheese
What to do:
1.) Preheat oven to 425 degrees. If you haven’t already cooked your breakfast meat, prepared the pizza dough, and beaten the eggs, you can do this while your oven is preheating.
2.) Stretch the dough onto a lightly greased pizza pan. The crust should be as even as possible. With lightly floured fingers, press down any bumps to even out the dough. This is important because you want your egg mixture to bake evenly.
3.) Build a ridge of dough around the outside edge of the crust.
This is a critical step. If you don’t create a ridge that’s tall enough (approximately 1/2 inch), all of the egg will run out and cover the bottom of your oven with the egg. And burnt eggs smell nasty.
Yes. This is the voice of experience talking here. Trust me. It’s nasty.
7.) Bake until eggs are done. Approximately 15-20 minutes.
Then slice it and…