A while back, we served breakfast pizzas in the store.  They were a hit.  I heard statements like, “I’m going to make this for Sunday breakfast,” and “My family is going to love this.”  So I went home that afternoon thinking about new recipe ideas and ways to make more breakfast pizzas.

Crusts for Breakfast Pizza

Breakfast pizzas are not new.  If you search the Internet, you’ll find recipes for breakfast pizzas made with biscuit dough, croissant dough, and those made on bagels and English muffins.  We even found one made on pancakes.  We’ve made some of these, but the thin, crispy crust was a real hit on that Saturday.  Once people pizza 2understood how easy the crusts were, they were hooked.

See our pizza dough mixes. Each will make two thin crust pizzas.

Try a pizza dough mix for only $1.99. Reg. $3.99! Offer expires September 15, 2015

Tools of the Trade

The objective is a crisp crust.  That’s going to take a lightly oiled dark pan that absorbs heat or a pizza stone.  Don’t try it with a silver pan, it won’t work as well.

We rolled the pizza dough right in the pan using a pizza roller that allows you to roll a thin crust right up to the lip of the pan.

Get your own pizza roller for only $1.99. Reg. $6.99! Offer expires September 15, 2015

How Thin Should You Roll the Crusts?

Our pizza dough mixes are perfect for two thin crust 14-inch pizzas. Roll the dough so that it is not much thicker than 1/8 inch. If you are using other mixes or recipes, you may not be able to roll them that thinly.

The secret to rolling a crust that thinly is a good dough relaxer. Without a dough relaxer, the gluten in the dough will create “springback.” It wants to bounce back as you roll it out. The dough relaxer relaxes the gluten in the dough and allows it to be rolled out.

Learn more or buy dough relaxer here.

Sauces and Spices

We used ordinary grocery store salsa as a spread on the crusts that Saturday.  That worked fine but don’t use too much or the salsa will overwhelm the filling

Later, we brushed some of the pizzas with olive oil instead of sauce.  It was a mild compliment to the fillings. White sauces like Alfredo, sandwich spreads, chip dips, and even ranch dressing work well.

People liked the spice that we used on Saturday and it sold well—our Zesty Pizza and Pasta Sauce Spice is an excellent spice blend.

Take 20% off our Zesty Pizza and Pasta Sauce Spice. Offer expires September 15, 2015

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More Fillings

  • There’s a blurry line between breakfast pizzas and other pizzas.  If you find pizza recipes that sound good for breakfast—maybe with some eggs and bacon—try it, and don’t forget to try these breakfast pizzas for lunch and dinner. Here are more fillings to consider.
  • Fresh basil, fresh tomatoes, or a combination.
  • Smoked salmon and cream cheese
  • Chives
  • Capers
  • Chorizo
  • Canadian bacon and apple
  • Bacon and asparagus
  • New red potatoes and cheddar
  • Hash browns and sausage

Saturday’s Recipe: County Line Breakfast Pizza Recipe

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This is a mix and match pizza recipe.  You can choose your own meat; we’ve used ham, bacon, and sausage.  You can choose your own sauce; we’ve used marinara, salsa, whipped mustard, and ranch dressing.

1 pizza mix or recipe
1 tablespoon butter
1/2 small onion, diced
1/4 green or red bell pepper, chopped
1/2 cup diced ham, crumbled bacon, or cooked sausage bits
6 large eggs
pepper and salt
1/4 cup salsa or other sauce
1/4 teaspoon pizza and pasta spice or other blend
2/3 cup grated cheddar
2/3 cup grated mozzarella

Directions

  1. Mix the dough according to package or recipe directions.  Form the dough in a 14 or 15-inch pizza pan.  (If you are using our mix, make two thin crust pizzas with one mix.)  Set aside.
  2. Sauté the vegetables in the butter and scramble the eggs.
  3. Bake the crust for six to eight minutes at 400 degrees or until it is a golden brown.
  4. Spread the sauce on the baked crust.  Spread the eggs, veggies, and meat over the sauce. Sprinkle the cheese and the spice blend over the filling.
  5. Put the pizza back in the oven at 400 degrees and bake for three more minutes or until the cheese is melted and bubbly.

Serve hot.

Bacon, Tomato, and Scrambled Egg Breakfast Pizza Recipe

This is one of my all-time favorite pizzas.  I could eat this breakfast, lunch and dinner.

We debated on spices and considered savory, marjoram, and basil.  I chose savory but basil was the most popular.  By the end of the project, the ladies in the kitchen had me convinced that basil was perfect.pizza 4

1 pizza mix or recipe
4 ounces cream cheese, softened
2 tablespoon fresh chives, cut into small pieces
1/2 cup cooked, crumbled bacon
6 large eggs
pepper and salt
2 medium ripe tomatoes, sliced
1 teaspoon basil or more to taste
1 cup grated mozzarella cheese

Directions

  1. Mix the dough according to package or recipe directions.  Form the dough in a 14 or 15-inch pizza pan.  (If you are using our mix, make two thin crust pizzas with one mix.)  Set aside.
  2. Mix the cream cheese and chives together.
  3. Bake the crust for six to eight minutes at 400 degrees or until it is a golden brown.
  4. Spread the cream cheese mixture on the warm crust.
  5. Scramble the eggs with salt and pepper.  Spread the eggs over the crust. Add the bacon pieces and tomato slices.  Sprinkle the cheese and then the spice over the filling.
  6. Put the pizza back in the oven at 400 degrees and bake for three more minutes or until the cheese is melted and bubbly.
  7. Serve hot.

Author Biography

Dennis Weaver has burned food from Point Barrow, Alaska, to Miami, Florida. He is the founder of The Prepared Pantry in Rigby, Idaho and the author of How to Bake: The Art and Science of Baking available as an E-book or as a Kindle book on Amazon.

Dennis lives in Rigby, Idaho, with his wife, Merri Ann. They have five wonderful children and five beautiful granddaughters.