You don’t have to eat pizza shamefully over the sink in the morning any longer. Next time you’re craving a slice of leftover pizza before 11 a.m., consider this glorious pizza recipe that you won’t be embarrassed to tell friends you ate for breakfast.balanced breakfast — carbohydrates, protein, vegetables, and fruit. Now we just need to make this pizza breakfast-friendly. Replace pepperoni with eggs, tomato sauce with fresh tomatoes, add spinach or kale, and crumble bacon or pancetta on top, if you wish.
You don’t have to twirl the dough in the air to make this simple breakfast — you just need a little creativity and a growling stomach. Use store-bought dough and let rise overnight on the counter or in a lightly oiled bowl until doubled in size. Then punch down the dough and roll it out using cornmeal or flour to keep it from sticking. Finally, here comes the fun part — the toppings.
Lightly brush your dough with olive oil. Then, add the chopped tomatoes, vegetables, crack the eggs right on top, and sprinkle with salt, pepper, and as much pecorino or Parmigiano-Reggiano as you like. Next, pop the pizza in the oven heated to 450 degrees F for eight to 10 minutes or until the eggs are completely set. And voila — breakfast is served.
Sure, we all like a cold slice from time to time, but this pizza recipe is less of a breakfast-in-a-bind and more of a reason to get out of bed in the morning.
Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.