Breakfast Pizzas
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 pizzas
- 8 large eggs
- 1/2 batch basic brioche dough
- 1/2 cup/120 ml crã¨me fraã®che
- 12 slices thick-cut applewood-smoked bacon, cooked in the oven until barely crisp
- 1 cup/240 ml caramelized onions
- 2 cups/225 g shredded part-skim mozzarella cheese
- two rimmed baking sheets, parchment paper
Breakfast Pizzas: A Savory Start to Your Day
Mornings can be a whirlwind, a rush to get everyone out the door and ready for the day. But even amidst the chaos, a delicious breakfast is a must. For me, it’s not about sugary cereals or overly sweet pastries; I need something hearty and satisfying to fuel my morning. That’s where these incredible breakfast pizzas come in. They’re a game-changer, a delightful blend of savory and slightly sweet, perfect for a busy weekday or a relaxing weekend brunch.
The beauty of this recipe lies in its simplicity and adaptability. It starts with a base of rich brioche dough, giving it a delightful texture that's both soft and slightly crisp. The possibilities for toppings are endless! The recipe suggests a few winning combinations – bacon, caramelized onions, and mozzarella; ham, ricotta, and Parmesan; or tomato and cheddar – but feel free to unleash your inner chef and experiment. Think spicy chorizo and pepper jack, spinach and feta, or even leftover roasted vegetables. The key is a perfectly cooked egg nestled in the center, adding a creamy richness that elevates the whole experience.
I love how these pizzas are both elegant and casual. They’re definitely impressive enough to serve to guests, yet simple enough for a quick weeknight breakfast. The preparation is straightforward, and the baking time is relatively short, making them a perfect solution for those busy mornings when you still want something special. The slightly messy nature of the runny yolk is part of the charm, a reminder to slow down and savor the moment, even if it's just for a few minutes before the day takes over.
Beyond the Basics: While the recipe provides fantastic starting points, don't be afraid to personalize your breakfast pizzas. Experiment with different cheeses, add your favorite herbs and spices, or even incorporate some hot sauce for a kick. One of my personal favorites is adding a sprinkle of fresh chives or parsley after baking for a burst of freshness. The possibilities are endless, and the best part is, there’s no wrong way to do it.
Making it a Meal: These pizzas are substantial enough to be a complete breakfast on their own. However, if you want to make it a more elaborate spread, you could serve them with a side salad or some fresh fruit. A mimosa or a cup of strong coffee would also pair beautifully with these savory delights.
From My Kitchen to Yours: I hope you enjoy this recipe as much as I do. It’s become a staple in my home, a quick and easy way to start the day with a smile. The combination of flavors and textures is simply irresistible. Let me know in the comments how you customize your breakfast pizzas – I’d love to hear your creative ideas!
A Note on Brioche Dough: While the recipe calls for homemade brioche dough, you can certainly use store-bought dough in a pinch. Just be aware that the flavor and texture might be slightly different. If you're looking for a truly authentic experience, I highly recommend trying your hand at making the brioche dough from scratch; the effort is well worth the reward.
Step-by-step
- Preheat the oven to 350°F/180°C, and place one rack in the center and one rack in the top third of the oven. Line the baking sheets with parchment paper.
- Shape the brioche dough into a rectangle about 8 in/20 cm long, 4 in/10 cm wide, and 1 in/2.5 cm thick. Using a ruler and a knife, cut the rectangle into eight 2-in/5-cm squares by first dividing it in half horizontally and then dividing it vertically into strips 2 in/5 cm wide. Each square of dough should weigh about 3 1/2 oz/100 g. Stretch each square into a circle about 5 in/12 cm in diameter as if you are making a small pizza. Stretch the inner part of the circle so that it is quite thin and shape the edge of the circle to create a rim. The center should be almost paper-thin, and the finished circle should look like you are making the crust for a mini deep-dish pizza. Place the brioche circle on one of the prepared baking sheets and repeat with the remaining dough squares, spacing them 2 to 3 in/5 to 7.5 cm apart and using both baking sheets.
- Using the back of a spoon, spread 1 tbsp of the crème fraîche over the base of each brioche circle, spreading it evenly over the base but leaving the rim bare. Cut the bacon slices in half. For each pizza, press three half slices of bacon against the brioche rim to create a bacon wall. Divide the caramelized onions evenly among the pizzas, spooning and spreading the onions next to the bacon and leaving the center of the circle bare except for the crème fraîche.
- Bake the pizzas, switching the baking sheets between the racks and rotating them back to front about halfway during baking, for about 15 minutes, or until the edges of the pizza start to turn light brown. Remove the baking sheets from the oven and carefully crack an egg into the center of each pizza. Sprinkle about 1/4 cup/30 g of the mozzarella on top of each pizza, covering both the egg and the exposed rim of brioche. Bake for another 8 to 10 minutes, again switching the baking sheets between racks and rotating them back to front about halfway during baking, or until the cheese has melted, the edges of the egg are cooked but the yolk is still wiggly, and the edges of the pizza are golden brown. Remove from the oven. Let the pizzas cool for 8 to 10 minutes to allow the eggs to set up a bit before serving.
