Pizza for breakfast? Sure, what kid or hungry adult hasn’t eaten leftover pizza for breakfast? But here’s a recipe for a pizza that is covered with ingredients more appropriate for breakfast and is also just as delicious eaten the morning after! This is an easy and wonderful dish to serve at breakfast or brunch, but could be served anytime of the day. The only hard part about this recipe is remembering to defrost the frozen pizza dough in the refrigerator the night before!
Recipe adapted from DHC Fine Foods catalogue
2 tablespoons extra virgin olive oil
1 pound purchased pizza dough, room temperature
Flour for rolling the dough
4 ounces ham, thinly sliced
6 asparagus spears, blanched and cut into 1/2-inch pieces
4 large eggs
1/2 cup Fontina cheese, grated
1/4 Parmesan cheese, grated
2 teaspoons parsley, chopped, optional
1. Preheat oven to 450 degrees.
2. Coat the bottom of a rimmed baking pan with the olive oil.
3. Roll out the dough to a rectangle about 9 x 13 inches. Transfer to the baking pan.
4. Arrange the ham slices evenly over the dough, leaving about a 1-inch border.
5. Scatter the asparagus pieces over the ham.
6. Carefully break the eggs on top of the pizza. (The asparagus will “trap” the eggs and keep them from rolling.)
7. Sprinkle the fontina and parmesan cheeses over all.
8. Bake the pizza for 15 minutes or until browned and bubbling.
9. Sprinkle with the chopped parsley for garnish.
1. The next time I make this, I will roll the dough out a little larger and bake it on a shallow rimmed baking sheet instead of a 9 x 13 inch pan. The crust was a little too thick for me when baked as specified.
2. To make it easier to cut the pizza, I cut the pieces of ham into 1/2-inch pieces instead of laying whole pieces of it.
3. An extra egg could have been cracked in the center and would have given more people more egg to eat.
4. Arugula or chopped cilantro would add more dimension to the flavors if sprinkled on top compared to the specified chopped parsley.