Breakfast Pizza

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Pizza and breakfast don’t always go hand in hand right off the bat. It’s a fairly new concept in my cooking. Not to say I don’t love both but up until recently I hadn’t really given it a whirl. Breakfast though is my favorite meal above and beyond any other meal of the day. Between the options of a warm bowl of oats, eggs, pancakes, waffles, etc. there is always time for breakfast or brunch or breakfast for lunch or even breakfast for dinner. I could simply eat it for every meal of the day. I’d be lying if I said I didn’t have breakfast for dinner at least once or twice a week. Pizza on the other hand is also a wonderfully satisfying dish and the options are endless. So why not combine the savory components of your morning meal to a crispy, warm crust. My initial thought as I took a bite of my first one was “Uh, where have I been up until now!?” I seriously wondered if it was it possible to love breakfast foods even more than I already did. Yes, yes you can. If you’re new to the breakfast pizza bandwagon I promise you WILL love breakfast and pizza even more than you already do. My recipe combines the breakfast basics, eggs, bacon, tomato, avocado and greens. I also combines all of these delicious ingredients on top my Buckwheat Almond Pizza Crust which creates a crispy grain-free base for the meal. A delicious and healthy homemade pizza which you can enjoy at breakfast OR dinner… I bet you are already on your way to the kitchen to start cooking.

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Breakfast Pizza

Gluten-free/Grain-free/Dairy-free/Soy-free

Serves: 2/ Cook time: 30 minutes

  • ½ of the dough from my Buckwheat Almond Pizza Crust (can use whole recipe to make larger pizza (just double toppings or store other half of dough in freezer for later use if desired)
  • 1 egg
  • 2 slices of bacon
  • 1 large tomato, sliced thin
  • ½ ripe avocado, mashed
  • 1 c arugula
  • balsamic for drizzling
  1. Preheat oven to 350F. Prepare crust as directed and set aside.
  2. In a saute pan, fry bacon over medium heat flipping once to cook on both sides. When crispy, remove from pan and set aside on a paper towel to cool.
  3. In the same pan, add tomato slices to soften slightly, flipping once. Should only take about a minute per side. Remove from heat when done.
  4. Spread mashed avocado evenly over crust. Lay tomato slices around the edge of avocado leaving an opening in the middle for the egg to sit. Crumble bacon and sprinkle over pizza. Crack egg in the center.
  5. Place pizza in oven and bake for about 15 minutes or until white of egg is cooked through. If you prefer your yolk also cooked through leave in for an additional 2 minutes.
  6. Remove from oven and allow to cool slightly. Top with arugula and drizzle with balsamic.

Enjoy!

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One thought on “Breakfast Pizza

  1. Pingback: Buckwheat Almond Pizza Crust | The Happy Hungry Yogi

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