Have you ever tried a breakfast pizza? Neither have I. I actually didn’t even know they existed until I found a recipe for one in one of my cookbooks. Breakfast pizzas are just like regular pizzas, but they include eggs on top. I must say, they’re very good.
The first thing I noticed as I was eating a slice of this pizza last night was the ricotta cheese sauce. It’s so good. It consists of olive oil, heavy cream, ricotta cheese, scallions, garlic, oregano and cayenne pepper. All of these things, put together, make for some really great flavor. I particularly enjoyed the cayenne pepper, even though there wasn’t much put in. It still added a small kick.
I thought the addition of eggs on this pizza was unique. The yolks are kept loose through the cooking, so eating them really is like eating a breakfast. It’s kind of cool. I love eggs anyway, so that worked well.
Overall, I’d say this is one good pizza. The combination of ingredients worked perfectly together and the final product was delicious.
Makes: 1 16-Inch Pizza
1 Pound Pizza Dough (see recipe)
1/2 Cup Whole Milk Ricotta Cheese
Extra-Virgin Olive Oil
2 Tablespoons Heavy Cream
2 Teaspoons Garlic, Minced
2 Scallions, Sliced
1 Teaspoon Dried Oregano
Ground Black Pepper
1/8 Teaspoon Cayenne Pepper
4 Ounces Mozzarella Cheese, Shredded
1 Ounce Parmesan Cheese, Grated
3/4 Pound Mushrooms, Sliced
4 Large Eggs
I’d like to once again thank America’s Test Kitchen for this recipe. I pulled it from The Complete Vegetarian Cookbook. I can’t get enough of this book.
A Note About the Dough
I linked to a pizza dough recipe above, but I didn’t use that one for this pizza. Actually, I used the recipe, but I switched out the whole-wheat flour for bread flour. I just wanted to mention that because it’s easy to do and it offers and entirely different result.
Pre-Heat the Oven
Arrange one oven rack so it’s in the center position and then pre-heat the oven to 500 degrees.
Cook the Mushrooms
Warm a large skillet over medium-high heat. Add one tablespoon olive oil and then the mushrooms. Let cook for about ten minutes until the mushrooms begin to release their moisture and begin to brown. Once that happens, remove them from the heat.
Make Ricotta Sauce
In a medium sized bowl, combine the ricotta cheese, two tablespoons olive oil, cream, garlic, scallions, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper and the cayenne pepper. Mix well until thoroughly combined.
Bake the Dough
Drizzle one tablespoon of oil across the surface of a round pizza tray. Then, place the dough on the tray and use your fingers to massage it to the outer edge. You should have a flat piece of dough and a lip at the edge. Once that’s finished, add the tray to the oven and let the dough bake for eight minutes. After that, remove the dough from the oven.
Assemble the Pizza
Pour the ricotta sauce onto the center of the pizza and use a spoon to spread it out almost to the edge of the dough. Then, sprinkle the mozzarella and Parmesan cheese across the surface as well and then do the same thing with the mushrooms. Finally, make four small wells in the ingredients and crack the eggs and carefully place the eggs in the wells. Season everything with salt and pepper.
Bake the Pizza
Place the pizza in the oven and let it bake for about 12 minutes. The whites of the eggs should be cooked, but the yolks shouldn’t be. Keep your eye on things and when the eggs are finished, turn off the heat and remove the pizza from the oven.
Serve & Enjoy
Slice the pizza in four pieces, serve and enjoy!
The Final Mushroom Breakfast Pizza
Looks pretty good, doesn’t it? It’s basically a regular pizza with eggs on it. If they want to call it a breakfast pizza, I’m fine with that. I’d eat it for breakfast. If you decide to give this recipe a try, please let me know your thoughts in the comment section below. Thanks for reading!