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Breakfast pizza recipes: 5 easy-to-make pies to try at home

Food writer Lauren Chattman makes breakfast pizzas, including a version with avocado, and another with western omelet ingredients. It's a trending thing in kitchens and pizzerias.  (Credit: Randee Daddona)

Cold, leftover pizza is not a bad breakfast at all. So imagine a pie baked fresh in the morning: chewy crust, molten cheese, bacon or ham, maybe a sunny-side up egg on top. Oatmeal can’t compete.

If you are worried about eating junk food for breakfast, remember that pizza is a healthier choice than other popular items. Cold cereal, English muffins and bagels largely consist of highly processed, nutrient-stripped wheat flour and are more likely to spike your blood sugar than give you the energy you need to power through till lunch. In contrast, pizza topped with cheese, eggs and vegetables provides protein, fat and fiber to fill you up. Eat pizza for breakfast and you won’t be tempted by the box of doughnuts a colleague is passing around at 11 a.m.

With a little planning, making pizza in the morning is not as time consuming as it sounds. Use store-bought or pizzeria dough (whole-wheat dough if you like), which you can roll out in the pan the night before. Letting it rise slowly in the refrigerator overnight will give you a fluffy, not flat, crust. Then just preheat the oven, cover the pizza with toppings, bake and dig in.

Preshredded cheese is a timesaver, as are presliced or leftover cooked vegetables. To add eggs, gently crack them over the partially cooked pizza and let them cook on top. Some toppings, such as avocado and cream cheese, are best applied after the pizza comes out of the oven.

Breakfast pizza is endlessly customizable. For topping ideas, start with your favorite omelet fillings. Here are some combinations you can try:

  • Salsa, Jack cheese, jalapeños and fried eggs
  • Swiss cheese, bacon and scrambled eggs
  • Spinach, red onion and feta cheese
  • Asparagus, Gruyère and scrambled eggs
  • Brussels sprouts, ham and fried eggs
  • Sauteed apples and Brie
  • Breakfast sausage, onions and scrambled eggs (drizzled with a little maple syrup)
  • Smoked salmon, cream cheese, red onion and chopped hard-boiled egg
  • Blueberries, cinnamon sugar and cream cheese

 

Here are some recipes to get you started:

BREAKFAST PIZZA WITH CHERRY TOMATOES, GOAT CHEESE, AND CHIVES

1 pound store-bought pizza dough

1 tablespoon olive oil

1 clove garlic, finely chopped

1 cup cherry tomatoes, halved

Salt

Ground black pepper

4 large eggs, lightly beaten

1⁄4 cup half and half

1 tablespoon unsalted butter

1 cup crumbled goat cheese

2 tablespoons finely chopped chives

1. On a parchment-lined pizza paddle, press the pizza dough into a 12-inch circle, or spray a 12-inch-round pizza pan with cooking spray and press the dough to the edges of the sheet. Cover with plastic wrap and let stand 1 hour. Alternatively, refrigerate overnight and let stand at room temperature while you prepare the toppings.

2. Place a pizza stone, if using, in the oven. Preheat the oven to 500 degrees.

3. Combine the olive oil and garlic in a small bowl. Use a pastry brush to brush the garlic oil over the pizza dough. Gently press the cherry tomatoes, cut sides up, into the pizza dough. Sprinkle with salt and pepper. Bake until the pizza is golden, 12 to 15 minutes.

4. While the pizza is baking, whisk together the eggs, half and half, and 1⁄4 teaspoon salt. In a medium skillet, heat the butter over medium-high heat. Add the egg mixture and cook, pushing the eggs around occasionally, until they are just soft-cooked. Remove from the heat.

5. Pile the eggs on top of the pizza and sprinkle the goat cheese on top of the eggs. Return the pizza to the oven and bake until the cheese is melted, 2 to 4 minutes. Sprinkle with chives, slice and serve. Makes 4 servings.

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WESTERN OMELET PIZZA

1 pound store-bought pizza dough

2 tablespoons unsalted butter

1 small red bell pepper, cored, seeded, and diced

1 small onion, chopped

4 ounces diced ham

4 large eggs

1⁄3 cup half and half

1⁄2 teaspoon salt

1 cup shredded Cheddar cheese

2 scallions, thinly sliced

Hot sauce for serving

1. On a parchment-lined pizza paddle or parchment-lined rimmed baking sheet, press the pizza dough into an 11-by-15-inch rectangle. Cover with plastic wrap and let stand 1 hour. Alternatively, refrigerate overnight and let stand at room temperature while you prepare the toppings.

2. Place a pizza stone, if using, in the oven. Preheat the oven to 500 degrees.

3. Prick the bottom of the dough all over with a fork. If using a pizza stone, slide the pizza, still on the parchment, onto the stone, or place the baking sheet on the rack in the oven. Bake until golden brown and puffed, about 12 minutes, pricking large bubbles to deflate as necessary.

5. While the pizza is baking, prepare the topping: In a large nonstick skillet, heat the butter over medium-high heat. Add the peppers and onions and cook, stirring, until softened, 3 to 5 minutes. Stir in the ham. Whisk together the eggs, half and half, and 1⁄2 teaspoon salt. Add the eggs to the pan and scramble until cooked but still soft, 2 to 4 minutes.

6. Distribute the egg mixture over the top of the pizza. Sprinkle with cheese. Place the pizza under the broiler and broil until the cheese bubbles and begins to brown, 2 to 3 minutes.

7. Sprinkle with scallions, slice and serve. Makes 4 servings.

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AVOCADO TOAST PIZZA

1 pound store-bought pizza dough

3 ripe avocados, peeled, pitted and roughly mashed

Juice of 1 lime

1 clove garlic, finely chopped

1⁄2 cup canned chipotle chili in adobo, finely chopped (optional)

Salt

6 radishes, thinly sliced

1 tablespoon finely chopped fresh cilantro

Extra-virgin olive oil

1. On a parchment-lined pizza paddle press the pizza dough into a 12-inch circle, or spray a 12-inch-round pizza pan with cooking spray and press the dough to the edges of the sheet. Cover with plastic wrap and let stand 1 hour. Alternatively, refrigerate overnight and let stand at room temperature while you prepare the toppings.

2. Place a pizza stone, if using, in the oven. Preheat the oven to 500 degrees.

3. In a medium bowl, combine the avocados, lime juice, garlic, chili and salt to taste.

4. Prick the bottom of the dough all over with a fork. Bake until golden brown and puffed, about 10 minutes, pricking large bubbles to deflate as necessary.

5. Spread the avocado mixture over the pizza. Sprinkle with radishes and cilantro. Drizzle with olive oil to taste. Slice and serve. Makes 4 servings.

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BREAKFAST PIZZA WITH SPINACH, PROSCIUTTO, AND PARMESAN

1 pound store-bought pizza dough

3 tablespoons olive oil

4 cups baby spinach leaves

2 cloves garlic, finely chopped

Salt

Ground black pepper

4 large eggs

3 slices prosciutto, torn into shreds

1⁄4 cup grated Parmesan

1. Divide the dough into 4 equal pieces and press into 6-inch rounds. Place rounds on a parchment-lined pizza paddle or a parchment-lined rimmed baking sheet. Cover with plastic wrap and let stand 1 hour. Alternatively, refrigerate overnight and let stand at room temperature while you prepare the toppings.

2. Place a pizza stone, if using, in the oven. Preheat the oven to 500 degrees.

3. In a large bowl, combine the oil, spinach, garlic, and salt and pepper to taste. Evenly scatter the spinach mixture over the pizzas.

4. If using a pizza stone, slide the pizzas, still on the parchment, onto the stone. Otherwise, just place the baking sheet on the rack in the oven. Bake until the crust is set and beginning to color, 6 to 9 minutes.

5. Gently crack an egg onto each pizza, sprinkle with salt and pepper, and continue to bake until the eggs are softly set and the crust is golden brown, about 6 minutes more.

6. Arrange the prosciutto pieces over the hot pizzas. Sprinkle with Parmesan. Serve immediately. Makes 4 servings.

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BREAKFAST PIZZA WITH MUSHROOMS, RICOTTA AND FRIED EGGS

1 pound store-bought pizza dough

3 tablespoons olive oil, divided

1 (10-ounce) package cremini mushrooms, thinly sliced

2 cloves garlic, finely chopped

Salt

Ground black pepper

3⁄4 cup fresh ricotta cheese

3 large eggs

1⁄2 cup grated Parmesan cheese

1 tablespoon finely chopped fresh parsley

1. On a parchment-lined pizza paddle, or parchment-lined rimmed baking sheet, press the dough into an 18-by-8-inch free-form rectangle. Cover with plastic wrap and let stand 1 hour. Alternatively, refrigerate overnight and let stand at room temperature while you prepare the toppings.

2. Place a pizza stone, if using, in the oven. Preheat the oven to 500 degrees.

3. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they are soft and have lost most of their water. Stir in the garlic and season with salt and pepper to taste.

4. Evenly spread the mushroom mixture over the pizza. Spoon rounded teaspoonfuls of the ricotta over the mushrooms. Drizzle with the remaining tablespoon oil.

5. Slide the pizza, still on the parchment, onto the stone or rack. Bake until the cheese is hot and the crust is set and beginning to color, 10 to 12 minutes.

6. Remove from oven, then gently crack the eggs onto the pizza. Return to oven and continue to bake until the eggs are softly set and the crust is golden brown, about 6 minutes more. Sprinkle with Parmesan and parsley and serve immediately. Makes 4 servings.

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