I love breakfast.
I love pizza.
And so when the New York Times ran an article that included a recipe for something called “Breakfast Pizza” from the Big Sur Bakery cookbook, well, let’s just say they had me at hello. Yes, that IS an egg you see in the middle of that pizza in the picture. There’s also bacon, and mozzarella cheese, and chopped parsley and scallions, all nestled onto a scrumptious and easy to make pizza crust. I’ve reprinted the recipe below the way it appeared in the paper, but I have to be honest and say I don’t own a pizza peel, or a pizza stone, or anything else with the word pizza in the title, with the exception of my beloved Oxo pizza cutter, which I use to cut pizza, brownies, pie crust and anything else that needs to be cut in a straight line. So for this pizza, I cooked it on a garden variety cookie sheet and it came out just fine, so if you don’t have all that fancy pizza stuff, don’t let it stop you from making this scrumptious pizza. (How many times can you use the word “pizza” in one innocent paragragh? Um…a lot?)
Let me be very clear…this still won’t stop me from eating slices of cold leftover pizza for breakfast whenever I get the chance…but this is a great option for making pizza specifically for the breakfast table. Or dinner. Or lunch. You get my drift…
Pizza. Pizza. Pizza.