How to Make Breakfast Pizza

Today we’re serving breakfast pizzas in our store.  We’ll give everyone that comes in a free slice.  We’re talking dozens of pizzas.  On a good Saturday, we’ll serve 400 or 500 people—which is a lot for a little country store.  It’s a good that breakfast pizzas are quick and easy.

A project like this starts days in ahead—testing recipes and planning logistics.  You have to run it like an assembly line and prep time has to be minimal.

For the crust, we use our just-add-water (and a little oil) pizza dough and mix three packs at a time.  Then we divide it six ways—a half mix will make a 14-inch thin crust pizza.  We don’t let the dough rise; a thin crust pizza will raise enough while your preparing the fillings and in the oven.

We’re baking the pizza crusts while the eggs are cooking.  Though the dough hasn’t risen, the crusts puff up almost like a pita pocket.  It’s kind of fun and attractive.  The fillings weigh the puffs down again so that it is a traditional, thin crust pizza.

We prep all the veggies and cook all the meat at once.  We use grated cheese and cook the eggs in batches.  We can turn out a pizza every six to eight minutes.

Kelli Tracy in our test kitchen has been doing the developmental work.  I asked her how long it will take for a mom in her kitchen to make these for breakfast.  From prepping the veggies to pulling the pizza out of the oven, she thinks 25 to 30 minutes.  That makes it practical for breakfast for most of us.

This is the recipe that we’re using.

County Line Breakfast Pizza Recipe

This is a mix and match pizza recipe.  You can choose your own meat; we’ve used ham, bacon, and sausage.  You can choose your own sauce; we’ve used marinara, salsa, whipped mustard, and ranch dressing.

For our Saturday event, we wanted the sauce that would appeal to the most people so we used all four and did side-by-side tests.  Kelli drug four of us down the hall and had as try all four pizza combos.  A favorite did not emerge; we all four chose different favorites.  But when she expanded the test, salsa emerged as a close favorite.  They’re all good.  She took some downstairs to the store and some of the customers raved over the whipped mustard version.  (The whipped mustard is mild enough that it doesn’t overwhelm the pizza.)

1 pizza mix or recipe
1 tablespoon butter
1/2 small onion, diced
1/4 green or red bell pepper, chopped
1/2 cup diced ham, crumbled bacon, or cooked sausage bits
6 large eggs
pepper and salt
1/4 cup salsa or other sauce
1/4 teaspoon pizza and pasta spice or other blend
2/3 cup grated cheddar
2/3 cup grated mozzarella

Directions

  1. Mix the dough according to package or recipe directions.  Form the dough in a 14 or 15-inch pizza pan.  (If you are using our mix, make two thin crust pizzas with one mix.)  Set aside.
  2. Sauté the vegetables in the butter and scramble the eggs.
  3. Bake the crust for six to eight minutes at 400 degrees or until it is a golden brown.
  4. Spread the sauce on the baked crust.  Spread the eggs, veggies, and meat over the sauce. Sprinkle the spice blend and the cheese over the filling.
  5. Put the pizza back in the oven at 400 degrees and bake for three more minutes or until the cheese is melted and bubbly.
  6. Serve hot.

Florentine Breakfast Pizza Recipe

This is essentially the same recipe but with spinach with the eggs.  You can use any sauce on top of the crust or none at all.  We used Caramelized Onion Whipped Mustard by Elki and it was outstanding.

1 pizza mix or recipe
1 tablespoon butter
1/2 small onion, diced
1 ten ounce package of frozen chopped spinach
6 large eggs
pepper and salt
½ cup mustard or other sauce (optional)
2/3 cup grated cheddar
2/3 cup grated mozzarella

Directions

  1. Mix the dough according to package or recipe directions.  Form the dough in a 14 or 15-inch pizza pan.  (If you are using our mix, make two thin crust pizzas with one mix.)  Set aside.
  2. Cook the spinach.  Wring the water out of the spinach until it is dry.  Set the spinach on a paper towel to absorb any remaining water.
  3. Sauté the onion in the butter and scramble the eggs.  Add the spinach for the last several minutes of cooking.
  4. Bake the crust for six to eight minutes at 400 degrees or until it is a golden brown.
  5. Spread the optional sauce on the baked crust.  Spread the eggs and spinach mixture over the sauce. Sprinkle the cheese over the filling.
  6. Put the pizza back in the oven at 400 degrees and bake for three more minutes or until the cheese is melted and bubbly.
  7. Serve hot.

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