{"id":223147,"date":"2019-07-16T03:11:23","date_gmt":"2019-07-16T07:11:23","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=223147"},"modified":"2019-07-16T03:11:23","modified_gmt":"2019-07-16T07:11:23","slug":"breakfast-pizza-makes-an-ideal-dish-for-a-brunch-crowd","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2019\/07\/16\/breakfast-pizza-makes-an-ideal-dish-for-a-brunch-crowd\/","title":{"rendered":"Breakfast pizza makes an ideal dish for a brunch crowd"},"content":{"rendered":"
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Transfer pan to wire rack and let pizza cool for 5 minutes. Transfer pizza to cutting board. Sprinkle with scallions and chives and drizzle with extra oil. Slice and serve. (Photo by Rafael Silva on Unsplash)<\/figcaption><\/figure>\n

Although it sounds like a bad Saturday morning commercial (Pizza?! For breakfast?!!), it turns out breakfast pizza is just a creative version of the classic bread-eggs-cheese-meat combo.<\/p>\n

It makes an ideal dish for a brunch crowd and isn’t difficult if you start with store-bought pizza dough. Our challenge was getting a crisp crust without overcooking the eggs. To get there, we pressed room-temperature dough into a lightly oiled baking sheet and parbaked it for 5 minutes to give the crust a head start before we added the toppings. The remaining minutes in the oven cooked the eggs just right.<\/p>\n

The surprising addition of cottage cheese tethered all the ingredients together with a silky creaminess. Room-temperature dough is much easier to shape than cold, so pull the dough from the fridge about 1 hour before you start cooking.<\/p>\n

BREAKFAST PIZZA<\/p>\n

Servings: 6<\/p>\n

Start to finish: 1 hour<\/p>\n

3 tablespoons extra-virgin olive oil, plus extra for drizzling<\/p>\n

6 slices bacon<\/p>\n

8 ounces mozzarella cheese, shredded (2 cups)<\/p>\n

1 ounce Parmesan cheese, grated (1\/2 cup)<\/p>\n

4 ounces (1\/2 cup) small-curd cottage cheese<\/p>\n

1\/4 teaspoon dried oregano<\/p>\n

Salt and pepper<\/p>\n

Pinch cayenne pepper<\/p>\n

1 pound store-bought pizza dough, room temperature<\/p>\n

6 large eggs<\/p>\n

2 scallions, sliced thin<\/p>\n

2 tablespoons minced fresh chives<\/p>\n

Adjust oven rack to lowest position and heat oven to 500 F. Grease rimmed baking sheet with 1 tablespoon oil.<\/p>\n

Cook bacon in 12-inch skillet over medium heat until crisp, 7 to 9 minutes. Transfer to paper towel-lined plate; when cool enough to handle, crumble bacon. Combine mozzarella and Parmesan in bowl; set aside. Combine cottage cheese, oregano, 1\/4 teaspoon pepper, cayenne, and 1 tablespoon oil in separate bowl; set aside.<\/p>\n

Sprinkle counter lightly with flour. Roll dough into 15-by-11-inch rectangle with rolling pin, pulling on corners to help make distinct rectangle. Transfer dough to prepared sheet and press to edges of sheet. Brush edges of dough with remaining 1 tablespoon oil. Bake dough until top appears dry and bottom is just beginning to brown, about 5 minutes.<\/p>\n

Remove crust from oven and, using spatula, press down on any air bubbles. Spread cottage cheese mixture evenly over top, leaving 1-inch border around edges. Sprinkle bacon evenly over cottage cheese mixture.<\/p>\n

Sprinkle mozzarella mixture evenly over pizza, leaving 1\/2-inch border. Create 2 rows of 3 evenly spaced small wells in cheese, each about 3 inches in diameter (6 wells total). Crack 1 egg into each well, then season each egg with salt and pepper.<\/p>\n

Return pizza to oven and bake until crust is light golden around edges and eggs are just set, 9 to 10 minutes for slightly runny yolks or 11 to 12 minutes for soft-cooked yolks, rotating sheet halfway through baking.<\/p>\n

Transfer pan to wire rack and let pizza cool for 5 minutes. Transfer pizza to cutting board. Sprinkle with scallions and chives and drizzle with extra oil. Slice and serve.<\/p>\n

Variation:<\/p>\n

\u2014 Chorizo and Manchego Breakfast Pizza: Substitute 6 ounces chorizo sausage, halved lengthwise and cut into 1\/2-inch slices, for bacon and 1 cup shredded Manchego cheese for Parmesan. Cook chorizo in 12-inch skillet over medium heat until lightly browned, 7 to 9 minutes. Let cool completely before proceeding.<\/p>\n

\u2014\u2014\u2014<\/p>\n

Nutrition information per serving: 492 calories; 250 calories from fat; 28 g fat (10 g saturated; 0 g trans fats); 248 mg cholesterol; 1190 mg sodium; 36 g carbohydrate; 2 g fiber; 1 g sugar; 26 g protein.<\/p>\n

\u2014\u2014\u2014<\/p>\n

For more recipes, cooking tips and ingredient and product reviews, visit https:\/\/www.americastestkitchen.com<\/a>\u00a0. Find more recipes like Breakfast Pizza in \u201cNew Essentials .\u201d<\/p>\n

\u2014\u2014\u2014<\/p>\n

America’s Test Kitchen provided this article to The Associated Press.<\/p>\n","protected":false},"excerpt":{"rendered":"

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