When brainstorming about what to make for this week of good brunch posts in preparation for Easter, a coworker suggested a breakfast pizza.I channeled my inner Miranda Priestly and looked at her with a blank stare of disdain and said, “I think a fruity dessert pizza is too done.”
She quickly corrected me that it was a savory breakfast pizza. I retracted my claws and became totally intrigued. I mean, she had me at bacon… and at chives… and AGAIN at sour cream. By the end of the ingredients list, my inner Paula Deen had literally open-handed slapped me across the face, covered me in butter, and ran a 0.5k in the fight against diabetes.
But, seriously, this pizza is great. It has everything one would want in a well-balanced breakfast. And by ‘balanced’, I mean ‘bacon.’ This dish will be the pizza résistance at your next brunch. In your chubby face, chicken and waffles!
crust For crust: Preheat oven to 400 degrees. Combine flour, baking powder and salt in a large bowl. Combine with oil and water. Turn out onto a well-floured surface and knead for about 3-4 minutes. The texture should be soft, but not sticky. Bake 15-20 minutes. For pizza: Spread sour cream evenly over pizza crust. Sprinkle the cheese along with the sausage and bacon crumbles over the crust. Place in oven for 5-7 minutes. Meanwhile, cook the eggs over easy in a large skillet over medium-high heat with a little salt and pepper, about 2-3 minutes. Remove pizza from oven, and top pizza with eggs and chives. Place under broiler for 1-2 minutes. Remove from oven, cut pizza, break yolks and serve.
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