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Breakfast pizza is a quick, easy, and fun way to have pizza in the morning. Fresh arugula, red onion, sunny side up eggs, and a whole wheat crust are all part of this sunny egg breakfast pizza.
Originally Published in the Greenwood Daily Journal, on Saturday March 31, 2012.
I don’t know if you have ever had to try to sell a 9 & 12 year old on the idea of a staycation before, but trust me, it’s not pretty.
The first thing you will hear is that everyone they know is going on vacation. Every last one of their school friends are vacationing on a beach, far, far away from Indiana. It is SO not cool to stay home for Spring Break.
Is this a tad bit dramatic? Well yes, but this is the conversation I had with my 2 boys a few weeks ago when I dared burst their bubble about our week off of school. One of my kids actually thought that it was a possibility that we were going to surprise them with a trip to the Bahamas. As if!
My husband and I have set ourselves up for this though, so we have no one to blame. We did, in fact, surprise them with a trip to Disney World 2 years ago. It was just like the commercials with shrieking, jumping up and down and glee. We do typically take some kind of trip over break, but this year, the thought of packing up and heading out of town does not sound very restful to me.
This may be due to the unseasonably warm weather we have been experiencing as of late. Of course the prospect of a week on the beach is attractive, but I have so many irons in the fire that would follow me there I fear I wouldn’t do much relaxing.
So to remedy their ire at not migrating south like the rest of their friends, I decided that I would recreate many of our favorite vacation foods this week. In addition, I have several day trips planned for us.
We have not been to the Children’s Museum for quite a while, so that’s on our list. We are also visiting the Clabber Girl baking powder factory in Terre Haute, Hunters Honey Farm in Martinsville, and Fair Oaks Farms in northern Indiana. I am also slipping in a day with my 92 year old Grandmother and an afternoon full of doctor and dentist appointments.
We will have some down time though, but it seems like I may be trying to squeeze every drop of fun out of this break. It’s not often that we have a week free from work, school and a busy swim schedule.
Whenever we travel one of the first things we do after booking our lodging, is to find the notable eateries in the area. Spots that should not be missed. Local cuisine that is off the grid and worth the drive. Over the years we have several favorites that just say ‘vacation time’ to us.
First on our list is a coconut cake we enjoyed in Key West. We went there years ago, but I still think about this cake. It is a special occasion cake in our house.
Next is smoked brisket with a mustard barbecue sauce, from North Carolina. I have never had its equal around here, but my quick barbecue sandwiches are equally delicious.
Next , I have a killer deep dish pizza reminiscent of a Chicago favorite, Gino’s Eastside. I have come close to replicating it, but without an industrial oven like they have, my pizza burger pie is just a close second.
Finally , a particular favorite is a breakfast pizza that we shared a few years ago in, of all places, Nashville, Indiana. We were staying at The Story Inn and instantly fell in love with this dish.
We each had different toppings on our breakfast pizza, and mine was sans eggs, of course. Freshly baked pizza dough with locally sourced ingredients – how could we not love it? Pizza for breakfast? Yes please!
I make a breakfast pizza that uses a combination of fresh sausage, scrambled eggs and a chipotle cheddar cheese. It has just enough kick but not too much for my children’s palate.
The other, more adventurous one, is made using whole wheat flour, arugula, a balsamic vinegar drizzle and a few eggs, sunny side up.
This breakfast pizza is a combination of a salad and pizza.
Perfect for a brunch get together or a late breakfast on the weekend.
Total Servings 4 servings
A delicious and healthy way to have pizza for breakfast in the morning, this breakfast pizza is topped with fresh sunny side up eggs, red onion, arugua, and balsamic oil.
10 minPrep (inc. refrigeration & rest time)
15 minCook Time
25 minTotal Time
Ingredients
- 1 pound of fresh whole wheat pizza dough
- 2 TB of olive oil
- 2 garlic cloves, minced
- 4-6 large eggs, cooked sunny side up
- salt and pepper
- 3 C of baby spinach or arugula
- 1 small red onion, thinly sliced
- 1/2 C of your favorite balsamic vinegar
- 2 oz of Parmesan cheese, grated
- 1/2 tsp of crushed pepper flakes
Instructions
- Preheat oven to 450 degrees.
- On a floured surface, roll the dough to a thin 14-inch circle. Transfer to a greased baking sheet or pizza stone. Poke random holes in the crust with a fork.
- In a small bowl, combine olive oil, garlic and a pinch of salt and pepper, and crushed red pepper. Brush on crust and place crust in oven.
- Bake at 450 degrees for 14-16 minutes or until lightly browned.
- Remove from heat and allow to cool slightly. Sprinkle with Parmesan cheese. Layer greens, eggs and onions. Drizzle with balsamic vinegar.
So whether you are heading to a warmer locale for spring break or exploring in your own area, make sure you capture the moment in one, good bite.
