Breakfast Pizza: a Tractatus Breakfastaticus Recipe Tips

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Yesterday I wrote a post on how to make pizza crust. I used the recipe as the basis for a breakfast pizza, which like frittatas, quiche, and casseroles, is a great option for feeding a big breakfast crowd. It can also be a well-balanced breakfast, if that’s your thing. Guests from other countries often aren’t used to large breakfasts with a variety of proteins and carbs, so I like to showcase what American breakfasts are all about without bogging my meals down in fat and carbs (though both are featured prominently in any fine American cuisine).

First, see what you have lying around your kitchen. I looked in the refrigerator and noticed cherry tomatoes, a bag of spinach, and mushrooms.

*boom* veggie pizza with eggs *applause*

Thank you.

Begin your breakfast pizza with a prepared pizza crust. Either buy one or make it yourself. If, like me, you have all the time in the world to enjoy a life of leisurely activities such as preparing your own pizza crust, then by all means do it. If you work all the time, maybe just buy a bag of dough from Harris Teeter or order takeout.

Now the major difference between breakfast pizza and your normal pizza is the sauce base, the types of meats and cheeses used, and the inclusion of eggs. My suggestions stem from my personal taste—which is quite good—but here’s my understanding of what you’re trying to accomplish with a breakfast pizza. First, you want to avoid sauces that have a lot of deep, rich tomato character and avoid the addition of strong herbs like oregano or sage. Why? Because I think those things are gross on breakfast pizza. Instead mix a tiny amount of sauce with softened cream cheese, goat cheese, or sour cream and spread that on your crust. Then you want to include cheeses other than mozzarella, such as cheddar, jack, or gruyere. Why? Because we’re not making regular pizza; we’re making BrEaKfAsT PiZzA.

Next, if you use meat, here are your options: cooked bacon bits, cooked breakfast sausage, cooked ham, cooked Mexican (soft) chorizo. Thinking of using pepperoni? Gross. But hey, it’s your breakfast pizza. Be sure to par-cook all of the meat and any other ingredients that will either produce melted fat or water.

I didn’t use meat because our guests were Greenpeace activists. I halved the cherry tomatoes, cooked a bag of spinach, and sliced my mushrooms. Then topped my crème cheese’d crust with mozzarella and cheddar cheese, then the veggies, then made wells in four corners of the crust for eggs. I let the eggs come to room temperature while the oven preheated to approximately 500 degrees. I cooked the pizza for about ten to fifteen minutes, and voila:


Share pictures of your breakfast pizzas with our D.C. Inn by posting to our Facebook page!

PIZZA MAKING TIP: I learned about the beauty of melting onions and garlic into cheese while cooking nachos and melty french fry plates at a bar in Atlanta, . Do a fine dice on a red onion – about four tablespoons. Sprinkle that on your cheese before adding toppings. The onion liquids will permeate the cheese and make your pizza taste super fancy.

Marcos, Innkeeper at American Guest House, a Washington DC Bed and Breakfast

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