Breakfast Pizza

Tags

bacon, egg, pizza, scallion

In case you don’t know this about me yet, I love eggs. On top of everything. I put it on rice (both plain and fried), potatoes, burgers, sandwiches, soup, and now even pizza. If I see that a recipe has egg on it, I’m intrigued and am almost drawn to try it. I remember seeing pizza that had egg on it, but it was for a grilled pizza. As interesting as that sounds, I’m not ready to try grilled pizza. I’m still old-fashioned when it comes to pizza, I guess. But it made me want to find the non-grilled version, and so I found this!

The wonderful thing with this pizza is that it’s fully adaptable to what you like. Don’t like bacon? Use sausage. Want more veggies in your breakfast? Add some spinach, mushrooms, onions… whatever you want! I really wanted to try this pizza with runny eggs, but my husband prefers them to be fully cooked through, so I was nice and obliged like a good little wife 🙂 haha. But definitely feel free to try this pizza, and make it your own!

Breakfast Pizza

3 strips bacon, fried and crumbled
¼ cup grated Parmesan cheese
1 cups grated mozzarella cheese
3 large eggs
Freshly ground black pepper and salt
1 tablespoon minced flat-leaf parsley
1 scallion, thinly sliced
Pizza dough, enough for one pizza, unbaked

Place a pizza stone on a rack in the lower third of the oven, if using. Preheat oven to 500 degrees F for at least 30 minutes.

Let the dough relax for at room temperature for 10 to 30 minutes before beginning to work with it. Lightly sprinkle parchment paper or a pizza peel with cornmeal or semolina flour. For a little garlic flavor, add some granulated garlic to the cornmeal or flour. Transfer the dough to your prepared surface, and shape the dough until it has a 12-inch diameter. Brush the outer edge lightly with olive oil.

Sprinkle the dough with the Parmesan, mozzarella and bacon. Make 3 little wells in the cheese and crack the eggs, one into each well. Season with salt and pepper.

Bake for 8 to 10 minutes, rotating after 5 minutes, until the crust is golden, the cheese is melted and the egg yolks are cooked to the desired doneness. Transfer the pizza to a cutting board and sprinkle the parsley and scallions on top. Let cool for 2 minutes, slice and serve immediately.

Source: Adapted from Smitten Kitchen

Spinach-Potato Hash

Tags

egg, potato, sausage, spinach

I never used to be a fan of potatoes. I had nothing against them, I just preferred pasta, or even rice, over potatoes if given the choice. Needless to say, this disappointed some of the people who would enjoy the meals I cooked in college, but they learned to deal with it. If they could only see me now… or eat with me!

I actually have cravings for potatoes now. A lot of times, it’s for potatoes and cheese, but lately I’ve been all about potatoes and eggs. I was craving potato hash so badly that I made do with what I had on hand…. tater tots, cheese, salsa, and eggs. Yeah, it was kind of a desperate attempt to use whatever I had on hand to achieve my ultimate goal.Granted, it didn’t satisfy my craving so I went online then went to the store after I found this recipe. It combines normal hash ingredients with spinach, for an extra yum-factor that makes it unique.

Spinach-Potato Hash
Note: Can also be served on a tortilla with salsa and scrambled eggs as a breakfast burrito.

1 medium yellow onion, diced
3 cloves garlic, minced
2 pounds Yukon gold potatoes, cut into bite-size chunks
4 tablespoons olive oil, divided
8 ounces ground sausage
2 teaspoons Italian seasoning
salt and pepper to taste
2 cups baby spinach leaves
2 to 4 eggs, fried to desired doneness

Preheat over to 400 degrees F. Place diced potatoes on a baking sheet and drizzle with 2 tablespoons olive oil. Toss to coat then sprinkle with salt and pepper to taste. Bake potatoes for 20-30 minutes, or until potatoes are cooked through and tender when poked with a fork.

While potatoes are baking, heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the ground sausage and cook until browned, crumbling with a spoon as it cooks. Remove the sausage from the pan and set aside. Add onions to the pan and cook until softened and browned. Add the Italian seasoning, and season with salt and pepper as it cooks. Add the minced garlic, and cook for 1 minute more.

Remove the pan from the heat and add the cooked sausage back to the pan. When potatoes are done roasting, remove from the oven. Add the potatoes to the pan with the sausage and onions; fold to incorporate. Add the spinach and toss to combine and to slightly wilt the leaves.

Transfer the hash to a serving dish.  Season with salt and pepper as necessary.  Fry as many eggs as you’d like and serve over hash.

Source: Adapted from Joy the Baker