Remember last week when I said I wasn’t going to be posting new recipes anytime soon?
Well I’m a big fat hairy liar, minus the extra wooly pounds part.
Hear me out. My treachery was never deliberate, I swear. I even understand your reluctance to trust me, especially since I called myself a trickster, not to be confused with a hipster, although I’m probably that too. I truly had no intentions of creating a new recipe this past weekend, much less sharing it on the blog come Monday. Sometimes life goes awry though and from the chaos, a beautiful Breakfast Pizza is born.
Some people set out to make a recipe with a definitive plan in place. They have a strong idea in mind, a firm approach and the ingredients to back it up. They measure twice and cut once, and I have no idea where I’m going with this analogy or how carpentry even got into our little food equation.
The point is this recipe did not come about as a result of a deliberate plan. It really developed when I opened my fridge and suddenly discovered my egg hoard had gotten out of control. Again. Ironically enough, I made a breakfast pizza that last time too.
Hoarding food, especially a particular ingredient is a lovely little side effect of being a willing participant in a CSA. I also have mountains of apples on my counters and a shitton of squash stashed away in my basement. It’s a thing.
Another thing is I imbibed in a few too many beers on Saturday night and maybe even some kind of shot named after the state of Washington, which also involved an apple. Look at that, I drink seasonally too. Now that’s pure dedication, although I did turn down the fireball because I’m too old for that crap, even if there is a catchy song about it now. It’s like the modern-day One Bourbon, One Scotch, One Beer with a Latino vibe. George Thorogood was ahead of his time or maybe Pitbull is regressing. Either way, I don’t do fireball.
I do however do pizza, especially after a night of consumption. In fact, I go to bed craving it, and I wake up wanting it even more. I’m pretty sure everybody does. It’s in our DNA. I’m almost certain I read somewhere it’s part of our thirty-fifth chromosome. Yes, that sounds right and completely factual. You should always believe everything you read on the internet too, even more so when it comes out of my mouth.
This Scrambled Egg Breakfast Pizza is Pitbull meets George Thorogood, or in other words, the perfect storm of creativity, hoarding and a desire to soak up some of the prior night’s drinking. It was so damn good, I simply had to share.
I used a Cracked Black Pepper Pizza Crust because my grocery story is awesome and carries the most magnificent dough balls, although any kind of dough would suffice. The base of this pie is a blend of ever so slightly sautéed onions, green peppers, garlic and radishes, a marriage made in heaven if you ask me, and then topped with pile upon pile of fluffy, and well seasoned, scrambled eggs. Covered with cheese because, duh, cheese, a few reserved bell peppers pieces, some radish slices and more chives purely for presentation purposes, this Breakfast Pizza is something you’re going to want in your mouth.
Even better than the magnificence of this pie, is the fact it uses a dozen eggs. Yes, a dozen eggs. It’s go big or go home around these parts or I really needed to put a significant dent in my stockpile. Whatever the reason, this comes together quickly and is enough to feed a small army, which means this makes the perfect post Thanksgiving breakfast, especially if you still have a lot of mouths lingering around, wanting to be fed yet again. That Thanksgiving crowd can be greedy. You give them one huge meal and then suddenly they want another. Go forth and feed them this Scrambled Egg Breakfast Pizza. They will call you a culinary wizard. They might even try to give you a shot of fireball.
- 1 Pizza Dough Ball
- 2 Tbsp. Olive Oil
- 1 Bell Pepper, diced (approximately 1 cup), divided.
- 1/2 Onion, diced (approximately 1 cup)
- 2 cloves Garlic, diced
- 2 Radishes, divided: 1 diced and 1 sliced into thin circles for presentation purposes.
- 12 eggs
- 1/2 cup Milk of choice. I used Almond Milk.
- 1/4 tsp. Salt
- 1/4 tsp. Pepper
- 1/4 tsp. Onion Powder
- 1/4 tsp. Garlic Powder
- 3 tsps. Chives, divided
- 1 cup shredded Cheddar Cheese, divided
- Preheat oven to 425 (or according to your pizza dough directions).
- Stretch out your pizza dough into desired shape and cook dough all by itself for half of the cooking time. I cooked mine solo for seven minutes before adding any toppings.
- While the pizza dough is cooking, heat olive oil in a nonstick skillet over medium heat. Add onions and cook for a few minutes, until they turn translucent. Add diced garlic, one radish, and your bell pepper, all but 1 tablespoon. Sprinkle with salt and pepper and let cook for a few more minutes, until vegetables begin to soften. Spread vegetables over your half-cooked pizza dough, covering the entire pie. Set your skillet aside, as we will be using it for the scrambled eggs.
- In a medium bowl, beat eggs, milk and seasonings until fluffy. Add 1/2 cup of cheddar cheese.
- Add egg mixture to nonstick skillet, which should have remnants of the olive oil, so there's no need to grease it. Cook eggs over low heat, turning occasionally, until eggs are soft set. No need to cook them all the way through here as your oven will do the rest. Let it work for you.
- Pour softened eggs on top of your pizza dough with veggie mixture. Top with remaining half cup of cheese, reserved green pepper, radish slices and another teaspoon of chives.
- Cook pizza in the oven for another 7 to 10 minutes, once the top begins to brown.
- Remove from heat and let cool for 3 minutes before digging in.
This post is being shared with Sprint 2 The Table’s Strange But Good because that’s my girl. Plus eggs on a pizza. Hello? Totally strange and so worth it. It’s also being brought to the table at the following fabulous parties: She Eats Fresh Food Wednesdays, Anyonita Nibbles Tasty Tuesday’s, Hun… What’s for Dinner’s Simply Supper Tuesday’s, Buns in my Oven What’s Cookin’ Wednesday and The Novice Gardener’s Fiesta Friday.