Eggy Breakfast Pizza

Im not sure Ive eaten anything this weekend.

Well Im not sure Ive eaten anything beyond chips, gummy bears, coffee, and gin.

I definitely didnt eat this gorgeous breakfast pizza.

Really, its no ones fault but my own.

There was arugula on this breakfast pizza.

Ps. That totes makes this vegetables for breakfast. Get into it!

Youve seen the small picture.

Now heres the BIG picture.

Cooking with friends. And cheese. And cameras.

Can I tell you why I made a breakfast pizza and ate gummy bears and drank gin?

Tracy and I, along with a bunch of other people from Homefries threw a weekend retreat in Palm Springs.

It was major. Thirty of us hung out, ate Tracys salad, had cookies and milk, painted our nails.

People took pictures of me taking pictures of pizza.

It was totally meta.

We talked about photography. We cooked brunch together. We make friendship bracelets. We learned about wine. We drank gin. We learned things about each other.

Ps. If youre not hip on Homefries, get on this. Well be throwing another retreat in the Spring. Real.

This about sums up the weekend.

Yea. Welcome to this.

Laughs and breakfast pizza. All dang weekend.

Eggy Breakfast Pizza

makes 1 pizza

Print this Recipe!

For the Crust:

1 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon active dry yeast

1/2 cup warm water

1 tablespoon olive oil

For the Toppings

1 tablespoon olive oil

1 garlic, thinly sliced

1 tablespoon chopped rosemary

1 cup grated mozzarella

1/2 teaspoon crushed red pepper flakes

throw on some:

caramelized onions

sauteed peppers

2 eggs

fresh arugula

This is totally easy!

In a large bowl, whisk together flour, salt, and yeast. Create a well in the center of the flour mixture and pour in the warm water and olive oil. Using a fork, b! ring tog ether the dough so that all of the dry mixture is moistened by the water and olive oil.

Dump shaggy dough onto a lightly floured surface. Knead for about two minutes until the dough comes together into a ball. The dough may be slightly sticky, thats fine!

Add a teaspoon of olive oil to the large bowl that the dough was mixed in. Use your fingers to spread the oil around the bowl. Place the dough into the bowl, sprinkle with a bit of flour and cover the bowl with plastic wrap. Place in a warm place and let the dough rise for 1 hour, or until doubled in size.

When dough has doubled, remove from bowl and place on a lightly floured work surface. Use a rolling pin to roll the dough out to a 1/4-inch thickness. The dough can be rolled perfectly round, but a rectangle, or totally odd shape is fine as well.

Preheat oven to 450 degrees F.

Flip a cookie sheet upside down and sprinkle with flour. Place pizza dough on baking sheet.

Sprinkle with olive oil, garlic slices, chopped rosemary, and cheese. Top with whatever toppings strike your fancy. Crack two eggs onto the unbaked pizza.

Place in the oven and bake for 10 minutes, until crust is golden brown and crisp and eggs are cooked to over easy/over medium.

Remove from oven. Allow to cool for a few minutes then slice and serve. Breakfast pizza is best served the day its make. Heck yes.