When I am visiting my family up in Michigan, we often cook together, which requires a few grocery stores runs to buy all the needed ingredients. Whenever we go to Whole Foods in the mornings, my grandkids beg for a slice of the breakfast pizza whole Foods sells. It seems to be a very popular item in fact, and after tasting it myself, I realized it would be extremely easy to replicate at home. I always have balls of pizza dough in my freezer, but you can buy pre-made pizza dough at many grocery stores these days if you are short on time. You can play with the topping ingredients as you prefer, but I kept it simple as I was attempting to create a similar pizza to the one my grandkids loved so much and my version uses chopped tomatoes, but feel free to use tomato sauce instead. Other topping items that would be tasty would be roasted pepper strip, sautéed spinach and mushrooms, or ricotta cheese to name just a few.
Deborah Mele 2012
- 1 (8-9 Ounce) Ball Pizza Dough At Room Temperature
- 1/3 Cup Extra Virgin Olive Oil
- 1 Cup Chopped Fresh Tomatoes
- 1/2 Cup Chopped Pancetta or Bacon, Sautéed Until Crisp
- 1/3 Cup Chopped Flavorful Green or Black Olives
- 2 Large Eggs
- 1/2 Cup Grated Parmesan or Pecorino Cheese
- 1/4 Cup Heavy Cream
- 3 Tablespoons Chopped Fresh Basil (Or Tiny Basil Leaves)
- Cracked Black Pepper
- Preheat oven to 450 degrees F.
- Stretch out your dough by hand into a 12 to 14 inch circle, and place on a baking peel or baking sheet that has been lightly dusted with cornmeal.
- Brush the top of the pizza dough generously with the olive oil, then arrange the tomatoes, pancetta, and olives on top.
- In a small bowl, beat together the eggs, cheese, and cream, then pour our the pizza dough spreading evening with the back of a spoon.
- Arrange the basil over the egg mixture, then bake until crisp and lightly browned, about 15 to 20 minutes.
- Sprinkle the top with cracked black pepper, cut into wedges and serve immediately.