A friend came over to drink copious amounts of coffee with me. I brought back a variety of coffee beans from Panama, and we decided to test them all in one morning 😮
Just before she arrived, I realized we were going to need food to soak up some of that caffeine. I had a package of these precooked Brooklyn Bred pizza doughs hanging out; it’s a heat-and-eat kinda thing. Something like this Stonefired Naan Bread would work too.
Luckily, I had eggs and some cheese in the fridge. I sprinkled the pizza base with goat cheese and tossed it in the oven just long enough to crisp the bottom and melt the cheese. Then scrambled the eggs and added them to the pizza. For additional toppings, I set out a jar of Trader Joe’s Chili Crisp and Cherry Jalapeño Jelly. These are what I had on hand; any jelly would do! This might surprise you, but the sweetness marries well with the eggs and cheese. Get creative with pesto, romesco sauce or whatever dip you have hanging around.
This Super Fast Breakfast Pizza came together in a snap thanks to that pre-made pizza dough. It was needed too. All that coffee had me on overdrive, even with the Breakfast Pizza!
Happy Eating
~Monique
Breakfast Pizza
I pre-made flatbread (I used Brooklyn Bred)
1 oz goat cheese (or preferred cheese)
6 eggs+ 1 tbls water
1 tbls ghee, oil or butter
Pinch salt and pepper
Chili crisp and/or Cherry Pepper Jelly (use what you have on hand)
Preheat the oven to 350 degrees. Set the flatbread on a sheet pan and sprinkle with the cheese. Bake until cheese is melty and the desired dough texture is reached, about 10 minutes.
In the meantime, crack eggs into a bowl and whisk with one spoonful of water. Heat a skillet over medium-low heat. Wait for the pan to get hot (test by flicking a little water on it, if the water sizzles, it’s ready).
Melt the ghee in the pan. Pour in the eggs. Use a flexible spatula to move the eggs around until they are cooked.
Scoop the eggs onto the baked pizza dough. Slice and serve with jam and chili crisp.
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