Tuesday, November 8, 2011

Mini Breakfast Pizzas

This is a recipe that you can easily modify to your own tastes.  I brought a few dozen of these in to my office for my co-workers; some with bacon, some vegetarian, some with brie... the possibilities are endless!  This recipe will make enough for either two whole pizzas, or six baby ones.

Pizza dough (your choice!)
6 strips bacon (optional)
1/2 cup grated Parmesan
2 cups grated mozzarella
6 large eggs
1/2 cup fresh spinach
4 oz fresh sliced mushrooms
2 green onions, thinly sliced
6 fresh basil leaves
Salt and pepper, to taste

Sprinkle a surface with flour and roll out the dough.  If you are making miniature pizzas, use a 2 inch cookie cutter to cut the dough into rounds.  I suggest crisping the crusts before putting your toppings on, so place the crusts, mini or full size, in the oven at 400 for about 5 minutes, then remove.
Next, fry the bacon over medium heat until crisp.  Drain, then chop into medium size pieces and reserve.  Cover a baking sheet with foil and arrange pizza crust(s) on it.  Sprinkle the dough with half the Parmesan, mozzarella and bacon.
Here is where you have a bit of a choice.  I have made pizza with eggs on it before (I learned about this delicious combo in Paris!) but have never been able to get the egg to the right consistency in the oven.  So, rather than cooking the eggs on the pizza itself, I fried them first - sunny side up with a little butter, salt and pepper.  This also helped me fit them onto the mini pizza rounds, as I used the same cookie cutter to cut the eggs to the desired size.  It is up to you, brave reader, if you want to try to cook them in the oven instead!
After the first layer of cheese, add desired vegetables, then bacon (if using) and the fried egg.  Sprinkle with remaining cheese and bake for 8 to 10 minutes. When the cheese is melted, remove pizzas from oven and sprinkle with green onions.  Let cool for 2 minutes, then serve.  Enjoy!

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