In 1988, my parents bought a boat. Overall, the boat served us well (in spite of all the money they sunk into it, no pun intended – you know how having a boat goes) and we spent many a weekend for the better part of 10 or 12 summers crammed into my parents’ 25-footer at our favorite little beach on Fire Island. Like camping, feeding a family on a small boat requires a good bit of planning; refrigeration is limited (think dorm-size fridge) or sometimes non-existent except for ice in coolers and if the beach/marina you’re staying at even has water available, your hook-up is done through a garden-like marine hose plugged into the side of the boat. Our showers were made possible by a sun shower that we’d let heat up on the dock all day then hang up on a nail in one of the stalls of the public bathroom to wash away the sand, salt, and sunscreen.
In a semi-distant but totally comforting way, this bacon, egg, and cheese pizza reminds me of Sunday mornings at the beach. For the most part, my mom packed food for breakfast – our electric griddle was king – but on a rare Sunday, after giving in to our pleading and whiny voices (dad included), she would allow my dad (as we were always on a budget) to hit up the snack bar for freshly made-to-order egg sandwiches. He practically floated down the dock on the smell of cooking bacon and sausage wafting over the marina like a cartoon character drawn to his favorite food. Those sandwiches were rare, special, and so satisfying.
This breakfast pizza, being all of those sentiments, admittedly was Kyle’s idea. He gets me. He knows that I find it virtually impossible to find a decent freshly made egg sandwich sandwich (i.e., not microwaved – gross) anywhere near our home. This pizza idea is the brainchild of observing my frustrations all these years and it encompasses all that I [we] love in an excellent egg sandwich. Plus? It’s pizza. So yeah, two of my favorite foods wrapped up in one little package. Like I said, he gets me.
As with any pizza or egg sandwich, feel free to add whatever toppings you want. We went for bacon, Monterey Jack, sautéed onions and peppers, and a whole bunch of fresh herbs. The key to this pizza is to make sure you push the pizza dough up the sides of a baking sheet so that the beaten eggs have a place to stay. It’s almost like making a quiche in that you don’t want the eggs leaking under the crust, else they will make it soft and difficult to remove from the baking sheet. Use a well-seasoned baking sheet if you have one and sprinkle on a little cornmeal before you put the dough down – don’t skip this step. The end result is a something magical: fluffy eggs, salty bacon, tons of freshness from the herbs, crispy pizza crust. It’s pretty much the perfect breakfast pizza and because we made a whole sheet pan of it, we had plenty of leftovers for breakfasts later in the week. I can see this being a great Mother’s Day breakfast project with a kitchen full of kids or even a quick through-together breakfast-for-dinner kind of meal during the week. Either way, this breakfast pizza is a big winner here: it evokes great memories for me and fills our bellies at the same time.
source: Smells Like Home original recipe
- 1/2 batch pizza dough (we always use this recipe)
- 6 eggs, beaten with 1 tsp water
- 4 oz Monterey Jack cheese, shredded
- 8 strips bacon, cooked crisp and broken into 1-inch pieces
- 1/2 large onion and 1/2 bell pepper, sliced and sauteed in olive oil until soften, about 8 minutes
- 2 green onions/scallions, white and light green parts only, sliced
- 2 tbsp fresh parsley, chopped
- 1 tsp fresh thyme, stems removed
- Kosher salt and freshly ground black pepper
- Preheat oven to 450 degrees F.
- Sprinkle a little cornmeal on the bottom of a 12″ x 18″ baking sheet. Roll or stretch the dough out to an approximately 14 x 18 inch rectangle (the dough will be thin so take care not to rip it). Drape the dough into the pan, stretching it out to and up the sides of the pan. Using a fork, prick the dough 10 or 12 times to reduce bubbling when baking.
- Carefully pour the eggs over the dough (don’t let the eggs overflow), scatter half of the cheese, then the bacon, peppers and onions, and the remaining cheese. Bake for 13-15 minutes. Sprinkle the herbs over the hot pizza before slicing and serving.