How to Make a Breakfast Pizza in a Skillet
Since it’s bound to be 8 AM somewhere, is it too much of a stretch to consider pizza a breakfast food? We think not. Inspired by glorious breakfast time, this pizza is topped accordingly. Sautéed potatoes and scallions make for a perfectly salty hash, while white asparagus adds a touch of brightness. And since pizza is not truly pizza without cheese, this one uses 3 kinds: Monterey Jack, Parmesan, and goat cheese. Add sunny-side up eggs on top, and you have yourself a brilliant meal for anytime of day. Check out the video and recipe below to learn how to make this breakfast pizza in a skillet, no pizza stone required.
When you roll it out, pizza dough tends to shrink back. Keep going even if it does, being sure to apply pressure consistently. Frequently rotating it will help achieve an even shape. If you have trouble, let it temper at room temperature for 5 minutes before continuing.
6 ounces russet potatoes
⅛ ounce fresh basil
1 ounce white asparagus
8 ounces pizza dough
.5 ounce monterey jack
2T shaved parmesan
2T crumbled goat cheese
¼ cup baby arugula
3 tablespoons olive oil
cast iron skillet
1. Prepare Ingredients: Preheat oven to 450°F. Rinse all produce. Cut potatoes crosswise into ⅛-inch slices. Trim and discard scallion roots and thinly slice. Roughly chop basil leaves, discarding stems. Trim and discard woody ends of asparagus and cut into 1-inch pieces. Crack 2 eggs into 2 separate small bowls.
2. Sauté Hash: Heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add potatoes, scallions, ½ teaspoon kosher salt, and pepper as desired and sauté, stirring frequently, until potatoes are softened, 6-8 minutes. Remove pan from heat and set aside.
3. Roll Out Dough: While hash sautées, sprinkle flour onto a clean dry surface. Using a rolling pin or the heels of your hands, roll and stretch pizza dough to the size of the skillet. Rub 1 tablespoon olive oil on both sides of dough. Place pizza dough in skillet.
4. Assemble Pizza: Sprinkle Monterey Jack and 3 tablespoons Parmesan over pizza dough, leaving a 1-inch border. Add hash and asparagus in an even layer. Dot over goat cheese.
5. Bake Pizza: Transfer pizza to bottom rack of oven and bake until crust is beginning to color and cheese is beginning to melt, 7-8 minutes. Remove and carefully slide 2 eggs on top, spacing apart evenly. Return pizza to oven and bake until egg whites are set, 7-8 minutes more.
6. Plate Breakfast Pizza: In a small bowl, toss arugula and basil with 1 teaspoon olive oil and a pinch salt. Scatter over pizza. Garnish with remaining Parmesan, then drizzle over 1 teaspoon olive oil.
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