Little known Pilot travel centers make pizza and for breakfast they go through hundreds per day and surprisingly good pizza.
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When I lived in Italy I discivered in Ravello pizza asparagi e uovi...asparagus n eggs. The only thing you can do wrong with it is to not eat it. To die for. Hot or cold. Night or day. Here you must make it yourself. Now that I'm thinking about it .....time to make pizza!
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As soon as I saw the picture I thought of BAR in New Haven; doin it right since 1996. It's a schlep from Queens, but man, is it worth it!
I can't believe the endless whindging around this recipe from "purists" who've neither made, nor tried it.
C'mmon man .... what makes pizza (and pasta) so great, is that ANYTHING goes!!
I fear for poor Ms Clark, and worry she will be excoriated before the pizza toppings tribunal (PTT) for the temerity of publishing such a blasphemous abomination.
I actually made it ... and it was delicious.
Isn't that all that matters??
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And then there are those poor souls who are worried about the calories or the fat or whatever food phobias rule their lives.
"Life is a banquet, and most poor suckers are starving to death!" -Auntie Mame
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It's traditional and standard to toss an egg in the center of a pizza (in the evening) in certain parts of Italy. And instead of bacon, pork belly is pretty great and another standard. So, all in all - seems to be a good fit.
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Sometimes when ordering pizza for dinner, I'll order an extra pesto or feta/red-pepper pizza for the sole purpose of baking a breakfast pizza in the morning. The oven heats while I shower, I crack a couple eggs on the pizza, slide it into the oven, and breakfast is ready.
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The Apple cafeteria served a breakfast pizza on Thursday mornings. Instead of round was pinched at the ends like the Georgian khachapuri. Had a par-boiled egg in the middle, a ring of cheese and ham or mushrooms over the cheese, then baked. Awesome!
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My mother, God rest her soul, ate leftover pizza for breakfast. No matter the topping, she slathered it in butter and then gave it a quick heat in a toaster oven. In my family there we never any leftover slices that my mother did not consume the next morning with a cup of coffee. My brothers and me never picked up the habit.
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I have been making breakfast pizza's since pre 1980, in Houston Texas.
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If this recipe were modified to use pita bread or lavash or even French bread as the base, it could make a better weekday recipe.
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If I ran the world, every neighborhood would have a "Cold Pizza Delivery Service" every morning. Minus all the pretension.
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Made it today ....
VERY GOOD, however ....
The egg yolk is the crowning glory on this pizza - clearly.
So, add 4 eggs not 2!
I found there was not enough yolk.
While you're at it, make sure they are extra large yolks.
Also, make it 2 garlic cloves, not one.
Finally, keep a close eye on the eggs while under the broiler, pull them when they look under done, otherwise you won't get all that runny goodness.
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May we have a calorie count, please?
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No. No. Just no.
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Please, this is just silly. Have your bacon and eggs with some homemade bread on the side. Save the mozzarella and ricotta and garlic for an actual pizza.
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@ theresa new york
Following this article and readers' comments, I just had this Sunday morning a slice of a cold pizza. My wife made it, to please me, without any tomato sauce, but with plenty of ham, mushrooms, scallions, and cheese. I loved it, accompanied by a long cigar and strong coffee.
My wish is to find a producer of ham from a wild boar, to use on a pizza and in sandwiches. So far, a total blank.
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Pizza anytime. Bacon never. Bacon is a harmful food and should be banished from modern cuisine.
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Banishers should be banished.
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Forget all the extras. Eat it the way the Italians invented it. Cheese pizza is the classic.
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for breakfast have focaccia w a slice of mortadella inside, and caffe espresso on the side.
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Pizza for breakfast ..with coffee!! What a crazy idea . You d better try croissant , pain au chocolat or French baguette with butter and jam, much more healthier and tasty. America i love
your creativity and not only .From a Parisian café
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Heart attack on a plate. Try oatmeal instead.
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Breakfast pizza! The perfect accompaniment to my morning
glass of merlot.
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Seems like this idea was taken from the YouTube channel, Big Meals, Small Places. There's an episode in which the host, Sal Governale, makes a pizza omelette.
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I have fond memories of a summer in Europe while I was in college and enjoying pizza with an egg on top in Italy. I later read that in some areas the egg is raw, but the pizza I fondly recall had a cooked egg. I sometimes make dough for pizza and calzone, use some at dinner, then refrigerate the rest. All I need to do is punch down the leftover dough, let it warm at room temp, add toppings, and bake at 500 for 8 to 10 minutes. Thin crust is the best! Next time I'll use the dough for breakfast, with an egg.
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I eat pizza every morning for breakfast, only I call it mozzarella on toasted French bread. But I’ll admit I do miss letting dough rise and kneading it. Making breakfast really should be an all day endeavor, however, because look at all the saved calories by not having any time for lunch. So pile on even more bacon and milk fat.
Seems like this idea was taken from the YouTube channel, Big Meals, Small Places. There's an episode in which the host, Sal Governale, makes a pizza omelette.
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i am sure breakfast pizza have been around a lot longer than youtube.
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This reminds me of the Lebanese cheese/meat/or zaatar (thyme) pies that we grew up eating them for breakfast back home and you can find at multiple Lebanese joints in nyc!
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Breakfast pizza is old news in California. I use scrambled eggs to avoid the runny egg problem. And chicken apple sausage instead of bacon.
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I also live in California where a local, independent pizza parlor introduced breakfast pizzas more than 30 years ago. Most independent shops near downtown Sacramento offer breakfast pizza with free delivery. These have become fairly routine office treats instead of donuts.
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Same here in Iowa. Breakfast pizza has been around forever. We’re glad NY is finally catching up.
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Not sure how well this comment ages, but back when I was a little kid I absolutely loved morning flights out of LAX because it meant we got to eat one of those breakfast pizzas from Wolfgang Puck's. Simple, but awesome.
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Love home made pizza but I don't think I'd like it with runny egg on it. (Bacon, on the other hand .... )
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Sure do miss the ever so charming Melissa Clark video.
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Yeah, what's up with that? Why no more videos, Melissa??
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Melissa - a quick announce about your WONDERFUL missing videos? Going through MC withdrawal
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Or try Barboncino pizza in Crown Heights. Amazing brunch pizzas of all kinds.
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Been making english muffin pizza for breakfast forever with whatever is in the fridge. Some tomato sauce and cheese only essentials.
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Hold the eggs on my morning pizza. I’d rather have cold, left over pizza with a Diet Coke instead. I’ve always loved it ever since my college days. I don’t eat it often these days but it’s still a tasty treat!
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@ Don P New Hampshire
I am with you, except for Diet Coke. Not being a great pizzavore, I like the pizza cold and made with plenty of olives, ham, mushrooms, and good cheese crust, but absolutely no tomato sauce.
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Donny P......... artificial sweeteners like aspartame, saccharin, and sucralose are not good for you.
Beer is a better pizza and breakfast beverage partner.
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I've been making breakfast pizza for years but I prefer to make a Bisquick dough, par bake, add toppings and finish baking. For me th Bisquick dough is more "breakfast like".
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Again, I say that Parchment paper is your friend. This does look like a great recipe.
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