A breakfast pizza experiment

A while back I was at Walmart and I was shopping hungry. I picked up a premade pizza crust (store brand) because I wanted to try making breakfast pizza with it. Oh I know, I could have used another brand, but 1) this one had the best use-by date, and 2) I really doubt it would make a significant difference.

Sunday night I made that pizza, and I had a few successes and mistakes that I will share now.

My first mistake was buying a ready-made pizza crust. It was not worth it. To be honest, even after cooking it well (2 minutes longer than the 8-10 minutes at 450° it called for), it was kinda doughy in texture and flavor. It never got super crispy. It was also cracking a bit as it came out of the package. I doubt a different brand would fix this; I honestly think this is simply a consequence of not doing it the smart way and using actual pizza dough and blind-baking the crust first. Lesson learned there.

The second mistake was forgetting I had a nylon knife in the drawer when I cut the first couple of slices, so I put some scratches on my good nonstick cookie sheet. I basically use that with foil all the rest of the time though, so I’m not terribly worried about it. The nylon knife did not cut as well but it did get the job done eventually without scratching the pan any further.

The rest of the pizza came together rather better. I topped the crust with a little Italian seasoning (I believe the crust was a little bit seasoned too), mozzarella, eggs, mushrooms, bacon, and cheddar.

The bacon came in the form of crumbles that you can buy in a package near the salad dressings. The mushrooms were freeze-dried; I buy the Mother Earth quart jar on Amazon, and they’re great for all kinds of things. This jar was getting to the bottom and was mostly a lot of broken pieces, so I just poured out a bunch into a bowl and rehydrated them with some hot water before sprinkling them on the pizza.

Where this experiment actually worked well was in preparing the egg. There are two schools of thought when it comes to breakfast pizza. One is that you add the egg, uncooked, to the pizza dough and just cook everything at once. This can result in a nice uniform layer of tasty egg but it can take longer to cook, and that’s kind of a problem. The other, more popular option is to partially cook the eggs beforehand in a pan, but not let them reach a fully done stage, and then add them to the pizza. One reason I don’t make breakfast pizza as often as I should is that this second method is a pain in the butt, and when you’re cooking eggs in a pan you’re not only dirtying a pan, but it’s harder to stop the eggs from reaching doneness without watching like a hawk.

My solution this time around was to use the microwave. I like to microwave scrambled eggs because it’s pretty easy and I can surprisingly get a really nice fluffy texture on them. I beat the eggs and milk together in a microwave-safe bowl and then nuke it for a bit, stir, nuke, stir, and so on, breaking up big clumps as I go along. That’s part of the secret. For my eggs I usually use about 1/8 cup of milk per egg, but this time I used a little more because I knew I wanted the eggs to take longer to cook. By doing this nuke-and-stir technique, I managed to get the eggs to a perfect pre-done consistency where they could be spooned out onto the pizza crust. This pizza by the way used two eggs, and I want to say probably 3/8 cup of milk; the round crust was probably less than a foot across, so if I had filled up the cookie sheet properly I would have used both more eggs and more milk.

Now the advantage to the ready-made crust is, obviously, you don’t have to prepare a dough. Even preparing a store-bought dough can be a pain. And maybe there are better crusts than the one I used (kind of likely, actually), so if you’re a busy parent looking to come up with a quick dinner option, maybe that’s still the way to go in a pinch.

But I will say that whether you use dough or crust, the rest of the pizza can come together very quickly. While the oven is preheating—or the dough is blind-baking after a preheat—you can nuke the eggs and get them ready. It was pretty easy for me to throw all that together, so this is a great option if you’re trying to make a good, fun dinner in a hurry.

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About Lummox JR

Aspiring to be a beloved supervillain
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