Pizza

Pizza

WHAT IS BREAKFAST PIZZA?

Maybe it’s a mid-west thing, but if you’ve never had or heard of breakfast pizza, let me tell you, you’ve been missing out. Breakfast pizza is just like it sounds . . . it’s pizza topped with all your favorite breakfast items: scrambled eggs, breakfast, onions, peppers, and of course, cheese! There are so many variations of breakfast pizza ideas (I’ll list them below), but I think THIS is the best combination.

PS – Although this pizza is meant for breakfast, it also a super delicious breakfast for dinner idea.

INGREDIENTS

Some breakfast pizzas are made with eggs sunny side up, but this recipe calls for making scrambled eggs in a creamy sauce made with butter, flour, and milk. The fluffy eggs are the perfect pairing for zippy sausage, tender crisp veggies, and buttery crust.

1. Pillsbury pizza crust is the vessel for all those yummy breakfast toppings. I like this particular crust, because it’s easy to find, sturdy, buttery, and flakey.
2. Breakfast sausage. Because what’s breakfast without a little sausage?! I like “hot” breakfast sausage for a little heat, but mild works just as well.
3. Veggies: onion, peppers, garlic just scream breakfast to me. They cook with the breakfast sausage, so they take on an amazing flavor.
4. Butter, flour, and milk. This combination makes what is called a béchamel sauce aka a white sauce. We use this instead of a traditional red pizza sauce.
5. Eggs get scrambled into the white sauce to create the BEST, fluffiest, most tender scrambled eggs you’ve ever had. This becomes the base of our breakfast pizza.
6. Cheddar and mozzarella cheese. You can’t have scrambled eggs or pizza without cheese, so this is just a given! I like cheddar for flavor and mozzarella for the ultimate stringy cheese deliciousness.

HOW TO MAKE PIZZA

Making homemade pizza may sound tedious and intimating, but with a pre-made crust and a short ingredient list, this pizza comes together in a snap! Definitely easy, yet impressive enough for a weekend brunch!

1. Pre-bake pizza crust according to directions on the package.
2. Heat a large non-stick pan over medium heat, then add in sausage, onion, peppers, garlic, salt and pepper. Cook until the meat is no longer pink and the veggies are tender.
3. To the same pan, add in and melt butter. Once melted, slowly sprinkle and whisk in flour. Cook for 2 minutes, whisking constantly.
4. Slowly whisk in the milk. Cook, stirring constantly with a rubber spatula until the mixture is the consistency of thick pudding.
5. Stir in the whisked eggs and cook until they are soft, but not runny.
6. Spread the egg mixture evenly over the pre-baked dough, sprinkle on the cooked sausage/veggies, then top the pizza with shredded cheese.
7. Bake in the preheated oven and cook for about 15 minutes. Slice and serve!

TIPS & TRICKS FOR MAKING THE BEST BREAKFAST PIZZA RECIPE

This recipe really couldn’t be easier, but here are a few tips so it’s the BEST breakfast pizza recipe you’ve ever made!

• Making the bechamel and scrambled eggs are super easy, but sometimes it’s nice to see exactly what the texture of each looks like.
• Use store-bought Pillsbury pizza crust. It makes this recipe much quicker and really is the perfect texture and flavor.
• Shred your own cheese. It melts better than the pre-shredded kind. If you’re in a pinch, pre-shredded is just fine though.
• Prep some of the ingredients the night before. Cut the veggies, whisk the eggs, shred the cheese. Store everything separately in a sealed container in the fridge.

VARIATIONS

I highly recommend making this breakfast pizza as directed, but if you like to play in the kitchen or have a food allergy, here are some ideas:

• Crust: use a different store-bought pizza dough or make a homemade pizza crust! Follow the instructions on the package or in the pizza crust recipe to see if you need to pre-bake the dough first.
• Sausage: use mild, medium, or hot sausage! Not a fan of sausage? Try bacon instead!
• Veggies: mushrooms or spinach would be a great addition. You may need to drain the veggies, however, so the crust doesn’t get soggy and both of those veggies have a lot of excess liquid.
• Cheese: have fun! Use your favorite cheese: swiss, monterey jack, pepper jack. You can’t go wrong!
• Make it vegetarian by using vegetarian sausage.
• Make it gluten free by using a certified gluten free pizza crust.
• Make it dairy free by using vegan butter, almond or other non-dairy milk, and vegan cheese.

CAN I MAKE THIS AHEAD OF TIME?

There are parts you can prep in advance to make the process faster in the morning. Feel free to cut the veggies, whisk the eggs, and shred the cheese the night before. Store everything separately in a sealed container in the fridge.

If you’d like to make the whole pizza in advance, here’s my best bet: make the pizza according to directions through topping with cheese (don’t finish baking in the oven), but make sure all the parts are cooled before assembling – pizza crust, veggies/sausage, and eggs. Cover the baking sheet with saran wrap, then tin foil. Freeze for up to 2 months. To heat: pre-heat oven to 400 degrees F, remove the saran wrap and tin foil, and bake until the crust is golden and the cheese has melted.

HOW TO STORE PIZZA

Breakfast pizza is best served immediately after baking, but leftovers can be enjoyed later if stored propery.

Fridge: place cooked, sliced, and cooled pizza in a sealed container in the fridge for up to 3 days. To re-heat: pre-heat oven to 400 degrees F and line a baking sheet with a silicone baking mat. Heat until warm, about 5-10 minutes. Keep a close eye on it so you don’t burn the crust.

Freezer: wrap cooked and cooled pizza slices individually in tin foil, then place in a freezer safe ziplock baggie. Keep in the freezer for up 2 months. To re-heat: thaw overnight in the fridge, then pre-heat oven to 400 degrees F and line a baking sheet with a silicone baking mat. Heat until warm, about 5-10 minutes. Keep a close eye on it so you don’t burn the crust.

WHAT DO I SERVE WITH PIZZA?

Breakfast pizza is definitely a full meal, you’ve got a carb, a protein, veggies, and dairy, but if you’d like to serve something on the side, here’s what I’d suggest:

• Fruit. Any kind will do! This fruit salad would be great!
• Beverages. Milk, orange juice, coffee. Brunch cocktails would also be delish, like a mimosa or bloody mary!
• Salad. If you’re making this for brunch, this pear, blue cheese, and candied pecan salad would be a great addition.