Thursday, May 19, 2005

Egg and Pepperoni Breakfast Pizza

Egg and Pepperoni Breakfast Pizza

cornmeal, for dusting
12 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
1 tablespoon butter
6 large eggs
4 large egg whites
1/4 cup milk
salt and fresh ground black pepper
1 cup chopped pepperoni
3 tablespoons thinly sliced scallions
1/2 cup pizza or marinara sauce
1 ounce (about 1/4 cup) fresh grated Asiago cheese
4 ounces (about 1 cup) shredded Mozzarella cheese
1/2 teaspoon dried basil

Preheat oven to 425 degrees with a pizza stone placed on the lowest rack.

Sprinkle enough cornmeal to lightly cover a pizza peel. Stretch and roll out dough to a rough 12" to 13" circle and transfer to the cornmeal-dusted peel - prick the dough all over the top with a fork. Crimp edges of dough with fingers to form a rim. Slide the crust onto the stone and cook until the cooked through and golden, about 9 to 13 minutes. Carefully remove from the oven and place the crust onto a wire rack.

In a medium bowl, whisk together eggs, egg whites and milk - season with salt and fresh ground black pepper. Stir in pepperoni and green onions.

In a large skillet, melt butter over medium-low heat. Pour in egg mixture and cook, stirring occasionally, until the eggs are just firm, but still very moist. Remove from the heat.

Pour sauce onto the crust and spread evenly with an off-set spatula. Scatter egg mixture all over the top. Sprinkle with Asiago and mozzarella cheeses - season with dried basil. Slide crust back onto the stone and bake just until the cheese has melted, about 3 to 5 minutes. Remove and let cool slightly before serving.

Makes about 4 servings.

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