Breakfast pizza recipes can be found all over the internet. They have a sort of siren song. There is something about taking one of our favorite foods, pizza, and making it a breakfast food that feels fun and just a little rebellious. Of course, it doesn’t hurt that they are completely delicious. Cheese, bacon or sausage, and a chewy crust, all topped with an egg that is baked until it is just set… sounds like breakfast nirvana to me.
You can imagine how intrigued we were when we came across a breakfast pizza recipe with a bit of a twist. Instead of using a traditional pizza dough as the base, this recipe called for a biscuit dough to serve as the crust. I have to admit, I was a little skeptical. I was afraid that the biscuit would be too heavy or that the top of the pizza would be cooked before the biscuit crust was properly browned and crisp.
Thankfully, Marc was not afraid and convinced me to try it. Not only were my fears about the biscuit crust unfounded, it was actually one of the most delicious breakfast pizzas I have ever had. The crust was superb. Crispy on the outside, tender on the inside. The flavor of the biscuit complemented the cheese, sausage, and of course, the egg. I encourage you to put aside your skepticism and make these pizzas for breakfast this weekend. You will be very glad you did.
Adapted from The Gourmet Cookbook
For the crust
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 stick (8 tbls) cold butter, cut into small pieces
1/2 cup plus 2 tbls milk
For the toppings
1 tbls butter
1 medium onion, sliced into half moons
1/2 pound bulk sausage, bacon, or ham
1 to 1 1/2 cups finely grated cheese (a blend of cheddar and monterey or colby jack works nicely but feel free to use whatever you have on hand)
4 large eggs
Put your oven racks in the upper and lower third of the oven. Preheat to 450 degrees. Butter two baking sheets.
Cook your sausage or bacon until cooked through. If using bacon, coarsely chop into small pieces. Set aside.
In a medium skillet, melt the butter over medium-low heat. Add the onion and cook, stirring occasionally, until soft and caramelized, about 15 minutes.
Meanwhile, whisk together flour, baking powder, and salt in a medium bowl. Blend in the butter with your fingers or with a pastry cutter until the mixture resembles coarse meal. Add the milk and stir just until the mixture forms a dough. Gather the dough into a ball and gently knead it six times on a lightly floured baking sheet. Divide the dough into 4 equal portions. Pat each portion into a round that is between 1/4-1/2 inch thick. Using your fingers, create a rim around the edge of each crust.
Top each crust with onion, meat, and cheese. Make a little well in the cheese and carefully crack an egg into the middle of each pizza.
Bake pizzas, switching positions of the sheets half way through, until the yolks are almost set, about 12-15 minutes. If you want firmer yolks, feel free to add another minute or two to the cooking time.
Sprinkle the egg with salt and pepper and serve immediately. Your family will thank you. Serves 4.