Writer and photographer Monica Longenbaker
This weekend, skip the skillet and serve your bacon and eggs atop a savory breakfast pizza. This novel take on pizza features a freshly cracked egg nestled over layers of cheese, hash browns, vegetables and bacon. Using pre-made dough and preparing the ingredients the night before makes for quick and easy assembly in the morning. Adapt the recipe to include your favorite breakfast toppings for a meal that’s sure to please the whole family.
2 – 8” pre-made pizza crusts
2 tablespoons olive oil, divided
1 medium russet potato, peeled and grated
1 cup mozzarella cheese, grated
½ cup cherry tomatoes, quartered
¼ cup spinach leaves, chopped
¼ cup (about 2 slices) bacon, cooked and crumbled
1 scallion, cut on bias
Optional: 2 tablespoons parmesan cheese, grated
salt and pepper to taste
Preheat oven to 450°F.
Rinse and drain grated potatoes. Spread them onto a clean kitchen towel and dry thoroughly.
Heat one tablespoon of olive oil in a nonstick or cast iron skillet over medium heat. Add grated potatoes and spread into an even layer. After about 4 minutes, once they develop some color on the bottom, flip potatoes and cook for an additional 4-5 minutes. Season with salt and pepper and set aside.
Place pre-made pizza crusts onto a baking sheet and brush lightly with oil. Top with shredded potatoes and shredded cheese. Sprinkle on tomatoes, bacon and spinach leaves.
Bake pizzas for 5 minutes, then remove.
Crack an egg on top of each pizza. Season the egg with salt and pepper and sprinkle on sliced scallions.
Place pizzas back into the oven and bake for an additional 5-10 minutes, depending on desired doneness of the egg.
Remove pizza from the oven. Optional: sprinkle with grated parmesan cheese.
Serve immediately with your favorite hot sauce.