More Breakfast Pizza Ideas, Tips, and Recipes

We’re no different than you are; we love it when we have a hit.  And Saturday’s breakfast pizzas were a hit.  I heard statements like, “I’m going to make this for Sunday breakfast,” and “My family is going to love this.”  So I went home Saturday afternoon thinking about new recipe ideas and ways to make more and better breakfast pizzas.

About Crusts for Breakfast Pizza

Breakfast pizzas are not new.  If you scour the internet you’ll find recipes for breakfast pizzas made with biscuit dough, croissant dough and those made on bagels and English muffins.  We even found one made on pancakes.  We’ve made some of these.  But the thin, crispy crust was a real hit on Saturday.  Once people understood how easy the crusts were, they were hooked.

So I would stay with the crisp bread crust–which led us to wonder about other breads, not just pizza dough.  So this morning, we cranked it up in the test kitchen to find out.

We made crusts with other bread mixes (we have 105 bread mixes).   Everything we tried, worked.  But they weren’t as crisp and nice as the pizza dough crusts.  I would stick with the pizza dough.  If you want variety, try one of our other pizza dough mixes.

Tools of the Trade

The objective is a crisp crust.  That’s going to take a dark pan that absorbs heat or a pizza stone.  Don’t try it with a silver pan.  We used perforated pans so that the hot air reached the bottom of the crust.  They will work in other dark pans.  Lightly oil the pan.

We rolled the pizza dough right in the pan using a pizza roller, also known as a pony roller.  The smaller surface allowed us to roll a thin crust right up to the lip of the pan.

Sauces and Spices

We used salsa as a spread on the crusts on Saturday.  That worked fine but don’t use too much or the salsa will overwhelm the filling.  Ordinary grocery store salsa works fine.

Today we brushed some of the pizzas with olive oil only.  I liked that a lot, a mild compliment to the fillings.

People like the spice that we used on Saturday and it sold well—our Italian Pizza and Pasta Spice.  It’s an excellent spice blend.  If we had more time, we would have experimented with the Teeny Tiny Spice Company’s blends.  Their spices are outstanding.  I would have started with the Mexican blends.

More Fillings

We kept looking at pizza recipes and brainstorming.  Here are some of ideas for you to consider:

  • Fresh basil, fresh tomatoes, or a combination.
  • Smoked salmon and cream cheese
  • Chives
  • Capers
  • Chorizo
  • Canadian bacon and apple
  • Bacon and asparagus
  • New red potatoes and cheddar
  • Hash browns and sausage

There’s a blurry line between breakfast pizzas and other pizzas.  If you find pizza recipes that sound good for breakfast—maybe with some eggs and bacon—try it.  And don’t forget to try these breakfast pizzas for lunch and dinner.

Saturday’s Recipe: 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.

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.

Bacon, Tomato, and Scrambled Egg Breakfast Pizza Recipe

This is one of my all time favorite pizzas.  I could eat this breakfast, lunch and dinner.

We debated on the spice considering savory, marjoram, and basil.  I chose savory but basil was the most popular.  by the end of the project, the ladies in the kitchen had me convinced that basil was perfect.

1 pizza mix or recipe
4 ounces cream cheese, softened
2 tablespoon fresh chives, cut into small pieces
1/2 cup cooked, crumbled bacon
6 large eggs
pepper and salt
2 medium ripe tomatoes, sliced
1 teaspoon basil or more to taste
1 cup grated mozzarella cheese

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. Mix the cream cheese and chives together.
  3. Bake the crust for six to eight minutes at 400 degrees or until it is a golden brown.
  4. Spread the cream cheese mixture on the warm crust.
  5. Scramble the eggs with salt and pepper.  Spread the eggs over the crust. Add the bacon pieces and tomato slices.  Sprinkle the cheese and then the spice 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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