Breakfast Pizza

There’s a restaurant in Las Vegas that serves a delicious breakfast pizza on the weekends. If you’re in town, I highly recommend checking out Honey Salt for a great mimosa brunch on the patio. Even if you aren’t a Vegas local, you can recreate Elizabeth Blau’s tasty breakfast pizza at home with this simplified replica I came up with. Did you know you can buy raw pizza dough at most pizzerias for just a few bucks? This is great news for making pizza at home easily! Just call your favorite pizza shop and ask. I got the dough for this recipe from Trader Joe’s. They have a great wheat dough ball that’s only $1.19.

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Ingredients:

(serves 4)

1 lb dough ball of your favorite pizza dough (preferably whole wheat!)

1 teaspoon olive oil

1/2 cup frozen chopped spinach, thawed

Splash of milk (about 2 tablespoons)

6 oz reduced fat shredded mozzarella cheese

8 large eggs

1 tablespoon butter

Salt & Pepper

Grated parmesan, parsley, and/or hot sauce for garnish

Preparation:

  1. Preheat the oven to 425 degrees F. Allow the dough to rise at room temperature for 30 minutes, uncovered.
  2. Divide the dough into 4 equal parts and shape each portion into an individual pizza crust. Place all four on a large baking sheet or two smaller baking sheets that will fit side-by-side in the oven.
  3. Heat the olive oil in a small nonstick skillet over medium heat. Sauté the spinach for about 2 minutes until hot and add a splash of milk. Continue to cook until most of the liquid is absorbed. Season with a dash of salt and pepper.
  4. Extend the spinach mixture evenly among the four pizza crusts, spreading it as close to the edges as you can.
  5. Top each pizza with about 1.5 oz of shredded cheese. Bake for 12 minutes or until the cheese is becoming golden and bubbly.
  6. While the pizzas are baking, whisk the eggs vigorously in a medium mixing bowl. Scramble slowly in a medium nonstick skillet coated with melted butter over low-medium heat. Scramble until nearly finished, but not fully cooked through. Season with salt and pepper.
  7. Top each pizza with an equal portion of the eggs and return to the oven for 1-2 minutes more, or until the eggs are fully set.
  8. Serve with your favorite garnish and a side of fruit. I topped my pizza with freshly grated parmesan, parsley, and sriracha sauce. Enjoy!

I was nervous about the timing of baking the crust, adding the cheese, and knowing when to incorporate the scrambled eggs, but it ended up being a very intuitive process. The basic idea is that you’re baking a pizza 90% of the way through and adding eggs that are 90% finished, then finishing the last 10% of the cooking process with all ingredients combined. I think you’ll like it!

Here’s a close up of the eggs and cheese, pre-hot sauce.

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Make it a little messy for a nice plated look:

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Nutrition information, per individual pizza without garnish:

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