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Breakfast Pizza

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!

Breakfast Pizza
Recipe adapted from DHC Fine Foods catalogue

Ingredients:
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

Directions:
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.

Serves 4

Linnell’s Notes:
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.

Enjoy!

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When is a recipe more than just a recipe? If the mere thought of a particular recipe opens a floodgate of memories, then it transcends its written words. For me, this recipe for Pizza Spread falls into that category. This recipe, with only a few ingredients and very brief instructions, has been in my family for quite some time. No one in the family can remember the original source, but all can remember coming home from school and munching on mini pizzas made from Pizza Spread and English muffins. During my happy-but-poor years of marriage, I presented almost everyone I knew with jars of homemade Pizza Spread for Christmas. Fast forwarding to another decade, I remember the excitement in my children’s faces, when I’d make Pizza Spread for them. Later, when they left home for college, they did not leave empty-handed. One hand held a jar of Pizza Spread and the other held a bag of English muffins. Now my children make Pizza Spread on their own and I see mini pizzas in their children’s futures. One thing all Pizza Spread lovers agree on is the number of mini pizzas that are eaten: tasting just one mini pizza is impossible; nibbling on two is highly unlikely; eating a mere three is more probable, and devouring four to six is most likely!

Pizza Spread
Recipe from Linnell’s mom
pizza spread

Ingredients:
1 two-pound block of Velveeta Cheese
2 cubes of butter, room temperature
2 – 6 ounce cans of tomato paste
2 teaspoons of dried oregano
8 stalks of green onions, sliced into thin rings
Salt
English muffins

Directions:
1. Cut Velveeta into small cubes and then put into a large mixing bowl, food processor bowl, or electric mixer bowl.
2. Cut butter into small cubes and add to mixing bowl.
3. Add the two cans of tomato paste and dried oregano.
4. Wash and slice the green onions and add to the cheese mixture.
5. Blend all ingredients thoroughly together.

To Serve:
1. Turn on oven broiler.
2. Cut English muffins in half.
3. Spread English muffin halves with Pizza Spread and place them on a cookie sheet.
4. Broil until spread is melted and bubbling slightly.

Linnell’s Notes
1. Although any type of bread can be used, English muffins work particularly well with this recipe. The melted Pizza Spread flows into all the nooks and crannies of the muffins!

2. I do not add any additional salt. The Velveeta is plenty salty for me. In addition, I use unsalted butter.

3. Keep a watchful eye on the muffins when they are under the broiler, because they can burn quickly!

4. Store in an airtight container in the refrigerator.

ENJOY!

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