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Breakfast pizza

post #1 of 13
Thread Starter 

We own a mobile wood oven.  We have been asked to make breakfast pizza at an event in a couple months.  What are some of your successful breakfast pizza ideas?

post #2 of 13

A potato crust--hashbrowns or thinnish rounds work well and will stick together when cooked. ketchup for the sauce, sausage crumbles, mushrooms, peppers, onions, cheese of course, crack a whole egg to cook on top, or four  or whatever is right for the size.  Play with later timing for  a runny yolk.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 13
I forget what it is called, but pizza dough shaped like a canoe filled witth cheese and an egg. Maybe add some hashbrowns and bacon to make it American.
post #4 of 13
Isn't a fritatta a breakfast pizza?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 13
Kachapuri - from Georgia the country, not Georgia the state.

http://blog.bigmamaspizza.com/post/what-is-an-egg-gondola-pizza
post #6 of 13

I like Wolfgang Puck's smoked salmon, cream cheese, dill pizza with capers and slivers of red onion. (Try a Google.) You might change it up using pita, Naan or flatbread - or crack an egg in the center.

 

An interesting pizza-take, is the Everything Bagel Pizza:

http://foxeslovelemons.com/everything-bagel-pizza-lox/

 

You could top the pie/pizza with any breakfast ingredients you like, i.e. scrambled eggs, cheese of choice, bacon or prosciutto, herbs of choice, sliced avocado, etc. Or, go with cream cheese and mixed fresh seasonal berries (strawberries, blueberries, or combo).

 

For some inspiration...

http://www.buzzfeed.com/rachelysanders/good-morning-pizza#.mfgdvByxY

post #7 of 13

I also wanted to ask if you are making your own dough. For a breakfast pie/pizza, you could go lighter on the crust and/or toppings. A Cauliflower crust is trending right now, for low carbers like myself.

 

If you make your own dough, here's a lighter idea for a basil flatbread. You could call it a "Naked Pizza"

http://www.forkandflower.com/2013/02/basil-flatbread.html

 

I've always liked baked warm pizza dough topped with a Caesar (etc.) salad.

 

Have fun with it, and think outside of the traditional pizza box :)

post #8 of 13

 

This is a 14" freshly grated hashbrown potato crusted breakfast pizza I just made.  You can see the beaten egg I poured in about 2/3 of the way through cooking. In the last five minutes, I topped it with green onion, cheddar cheese and chopped bacon.  I used beaten egg because the kids will use this in the morning getting off to school. If I was making it to be eaten immediately, I'd have just cracked the eggs on top of the cheese. 

 

I'm debating some brushed ketchup at the same time I top it for next time. Haven't decided one way or another. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #9 of 13

Are you making a "pizza" or breakfast foods in the wood oven? Adding a runny egg to the pie works wonders

 

 

what dough (or potato) are you using and we can go from there

 

I cant give any sweet pizza advice only morning gutbusters, the kind everyone will regret later but will think about for a long time. Choose your cheeses wisely ;)

 

what part about breakfast makes people love breakfast? think about that and get back to me with your ideas for the pizza!

post #10 of 13
Thread Starter 


Thank you for your reply to my question.  Would you use egg or something else to bind the potatoes?

post #11 of 13

I've seen it done with egg and without. There's enough surface starch the potatoes will bind enough.  You might find an egg works better in production though. Or even go for a more latke like crust with egg and a little flour maybe.  

 

As far as my home cook preferences go, I want the potato to be potato and the egg to be egg  in this case. So I've only poured beaten egg in to it cook up as a scramble/fritatta kind of thing or cook them on top like a shirred egg. 

 

I've also seen a sweet yeasted dough base used with cream cheese or mascarpone and grilled fruit like pineapples and peaches to make a "fruit" pizza. Or maybe a grilled danish might be more accurate. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #12 of 13
Thread Starter 

If using potato for a "crust"  I can see almost making a thin potato pancake and building on that.   In our wood oven, we would have to do this on a secondary surface like an iron skillet or fajita pan.  

post #13 of 13

This is what I used at home. Very low lip on the pan, would work well for this purpose. Heated it in the oven, light oiling of the pan, added the seasoned potatoes directly to the pan so they'd crust up well. Released with no problem.

 

Though the amazon price doesn't seem that good. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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