Breakfast Margarita Pizza .jpg

Breakfast Pizza with Eggs

This piping hot breakfast pizza is dripping with cheese and topped with perfectly baked fresh farm eggs and aesthetic pops of color. It is the ideal weekend indulgence. Enjoy it with a hot cup of coffee, and have a wonderful start to your day.
 

Prep Time - 25 Minutes

Cook Time - 12 Minutes

Serves 2

Ingredients

​For Crust
(If you are not going to have store-bought crust)

 

  • ½ small packet dry active yeast (7 grams)
     

  • ⅓ cup warm water
     

  • ¼ teaspoon sugar
     

  • 1 cup unbleached white flour or mixture of white and whole wheat flour
     

  • 2 tablespoons yellow cornmeal
     

  • ¼ teaspoon fine kosher salt
     

  • 3 tablespoons extra virgin olive oil, divided
     

  • 1 teaspoon mixture of dry Italian spices (thyme, basil, oregano, and garlic powder) (optional)
     

  • Flour for dusting hands and work surface

For Toppings
 

  • ½ cup pizza sauce of your choice
     

  • 6 slices fresh mozzarella cheese
     

  • ¼ cup shredded mild cheddar cheese
     

  • 4 medium eggs
     

  • 4 cherry tomatoes, sliced
     

  • ¼ teaspoon ground black pepper
     

  • 12 fresh basil leaves for garnish

Directions

Omnipan – Large

  1. In a large bowl, add the yeast, water, and sugar. Mix until the yeast has dissolved. Cover the bowl with a lid and set it aside for 15 minutes, or until the yeast has bloomed and foam has formed.
     

  2. Add ½ cup flour, cornmeal, salt, 2 tablespoons olive oil, and Italian spices (if using). Mix well to combine. Continue to add the flour, ¼ cup at a time, and work it into the dough until all the flour has been incorporated.
     

  3. Dust a large cutting board or clean kitchen counter with a little flour. Turn the dough out onto the dusted surface. Dust your hands with the flour, so the dough does not stick to your hands. Knead the dough for 5 minutes.
     

  4. Coat a large bowl with ½ tablespoon olive oil and place the dough into it. Coat the dough with ½ tablespoon olive oil. Cover the bowl with a clean damp kitchen towel. Place it in a warm area for 90 minutes. The dough should double in size. Punch the dough down with oiled hands. Roll the dough in your hands to form a smooth ball. 
     

  5. Preheat the oven to 350 °F or 177 °C.
     

  6. Roll the dough ball into a 9-inch diameter disk with a rolling pin, using some flour for dusting the rolling pin and the cutting board or kitchen counter.
     

  7. Carefully place the rolled dough into the large Omnipan. Drizzle the dough with olive oil. Spread an even layer of pizza sauce. Place the mozzarella cheese slices on top. Sprinkle the shredded cheddar cheese.
     

  8. In a small bowl, crack one egg at a time and transfer it onto the pizza. Place the cherry tomato slices on the parts that are not covered by the eggs. 
     

  9. Place the large Omnipan without the lid in the preheated oven. Bake the pizza for 10 to 12 minutes, or until the egg whites are opaque. Sprinkle with the black pepper and arrange the fresh basil leaves on top before serving.

Serving Suggestions

If you place the eggs in four quadrants, you can cut the pizza into 4 pieces. Serve with golden brown roasted baby potatoes or any other roasted vegetables of your choice.


 

Notes
  • Use lukewarm water to bloom the yeast. If the water is hot, it will kill the yeast, and the dough will not rise. The ideal temperature of the water is 110 °F to 115 °F.

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