Breakfast Pizza: Two Ways

Breakfast Pizza: Two Ways

It is truly magical when two wonderful cuisines can combine into one. Today, I bring to you, breakfast pizza two ways. One is a little more traditional and simple, and the other has a little more to it. Both have bacon on it though. Cause, you know, bacon. Need I say more?

Breakfast Pizza

The key to everything about these two pizzas is to cook your bacon first. Why? Because then you’re going to sauté your mushroom and onions in the bacon grease, and thennnnn you’re going to fry your eggs in the left over bacon grease/mushroom/onion/garlic/pepper goodness. Plus, that’s only one pan to then wash after all this is over.

Breakfast Pizza

Breakfast Pizza

For the crust I used Naan Bread, which I love using when making pizzas. Back at home, my dad uses pita’s and makes grilled pita pizzas (recipe for that to come). The naan bread or pitas make for the perfect thickness and sturdiness.

Remember yesterday when I said I don’t want to have my oven on in the middle of the summer? Yeah, I cranked that bad boy to 400° yesterday. Yeah, it was also like 90° in Chicago. It got pretty hot, but do it for the breakfast pizza.

For the crust, you’re going to want to prebake the bread. Don’t get me wrong, the bread is cooked. However, you want to brown it to get a nice crunchy crust. If not, it’ll just be a soggy mess and then your pizza toppings will go everywhere.

Breakfast Pizza

Breakfast Pizza

One pizza has bacon, mushrooms, onions, provolone cheese, arugula, two sunny side up eggs and pepper to top it off. The other is just bacon, mild cheddar cheese, two sunny side up eggs and Sriracha to top it off.

Breakfast Pizza

Breakfast Pizza

Want more inspiration or adorable kitchen accessories? Check out Food52!

 

Breakfast Pizza: Two Ways

Ingredients

  • 1 package Bacon
  • 2 Naan Breads
  • 2 tbsp Oil
  • 1/2 c. Chopped Mushrooms
  • 1/2 c. Chopped Onions
  • 2 slices Provolone Cheese
  • 1/4 c. Shredded Cheddar Cheese
  • 4 Eggs cooked sunny side up
  • 1 handful Arugula
  • Garlic and Pepper to taste

Instructions

  1. In a large frying pan, cook your bacon until fully done
  2. Preheat your oven to 400° and spread 1 tbsp of oil over each naan.
  3. Once oven is preheated, bake your naan until it is golden brown, about 5 minutes.After 5 minutes, take your naan out and let it cool.
  4. Once your bacon is cooked, place on a paper towel covered plate, and let cool. Do not drain your bacon grease.
  5. In the same frying pan as your bacon, place your chopped mushrooms and onions and let them cook in the bacon grease. Sprinkle your garlic and pepper over the mushrooms and onions.
  6. Let the mushrooms and onions saute until the onions are translucent and the mushrooms are a dark brown. This is roughly 5-7 minutes. Place the saute mix on a plate and set aside.
  7. At this point your bacon should be fully cooled. Once your bacon is fully cooled, chop into small pieces.
  8. On one naan, sprinkle your mushroom and onions as well as bacon. Place your two slices of provolone on top.
  9. On the other naan, spread out the rest of your bacon. Top with your shredded cheddar cheese.
  10. With the oven still at 400°, bake your pizzas.Yes, the eggs are not yet on the pizzas.
  11. While your pizzas are baking, fry 4 eggs in the same frying pan you used for the bacon, mushrooms and onions.
  12. Once the eggs are just about cooked, roughly 4-5 minutes, take your pizzas out of the oven, and place two eggs on each.
  13. Place your pizzas back in the oven and cook for an additional 3 minutes.
  14. Top your mushroom and onion pizza with arugula and freshly ground black pepper. Top your bacon and cheese pizza with Sriracha.
  15. Enjoy!
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