We had friends for brunch this past Sunday, and I decided to try something I’ve been meaning to do for a while: Breakfast Pizza. It’s basically a pizza dough base, topped with egg, cheese, and whatever meat you like, if you’re a meat eater (we are). In order to contain the egg, which might otherwise run off the pizza, I baked this pizza in an unfinished, plain black 12-inch cast iron pan. The result is closely related to the Italian frittata.
First, preheat your oven to 450 degrees F (230 degrees C) for 20 minutes, with the cast-iron pan on a middle shelf. There’s no need for a baking stone in this situation. Roll out a piece of dough to a thickness of 1/8-inch, into a 12-inch diameter circle (so that it will fit into the bottom of the hot pan).
Open the oven and get the pan into position so you can drop in the dough (it’s much easier to handle the hot cast iron pan with a handle-covering potholder). Then, “dock” (puncture) the dough all over with a fork:
Now bake the crust “blind” (without toppings) for a while, about 5 minutes. Check midway to see if you need to poke any new air bubbles with the fork.
Season four lightly-beaten eggs with salt and pepper, and pour over the dough. It will distribute unevenly over the uneven surface, which is fine. Top with about a quarter pound of grated cheddar, mozzarella, colby, or gruyere, then a tablespoon of grated parmigiano-reggianno cheese (or other Italian-style grating cheese). That grated hard-cheese topping really helps this dish to brown. If you like, use some thinly-sliced prosciutto or other Italian-style ham.
Bake for 5 to 10 minutes– all depends on your oven and how thin you actually rolled your dough. I finished the pizza under the broiler to get beautiful browning and finish cooking the eggs. Make sure they’re not too runny, but don’t overbake.
I promise you, this is one of the simplest brunch dishes you can make, and the result is absolutely delicious. Vary the toppings however you like– everything seems to work.
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