PW Wednesdays ~ Breakfast Pizza
I apologize in advance for how I’m about to tempt you.
This round of PW Wednesdays was my pick. For ages I’ve been wanting to make a breakfast pizza, so when I got my copy of Ree’s cookbook I immediately bookmarked this recipe. I think it was meant to be. I mean seriously, how can you go wrong with potatoes, cheese, bacon and eggs… all on a pizza! The only thing that would make this meal better is having a fruity margarita on the side, or maybe a mimosa since that’s more breakfasty. Next time I’ll be sure to do just that!
My only complaint about this recipe… that there wasn’t more of it! Only a few slices were leftover, The Mr had them for lunch the next day. I’m please to report that they stood up to reheating. Not all pizza is awesome reheated so that’s a big plus.
You can make this pizza as easy as you want; buy precooked bacon, frozen hash browns and pre made pizza dough. Or you can make everything from scratch. I promise from scratch really isn’t that hard, but it does take a bit more planning and time. Even though the recipe calls for frozen hash browns, I figured homemade couldn’t possibly be that hard to make. I was up for the challenge. It took a bit of time but the hardest part was just getting the disc unstuck from my food processor. I think The Mr was ready to break it to get the darn thing out. It was stuck good.
Do yourself a favor and make this. It’s completely customizable. I opted to not have salsa on my half due to my hatred of tomatoes. But promise to not skimp on the potatoes and bacon. Those are two very important features to this pizza.
My hopes were set high for this one and boy did it deliver! Seasoned hash browns and melty cheese topped off with chopped salty bacon and eggs all on top of your favorite thin crust pizza dough. It was heavenly. Let’s not forget the salsa and peppers. This pizza covers it all!
1 scant tsp active dry yeast
3/4C warm water
2C all purpose flour
3/4 tsp salt
3tbsp olive oil
1lb thick cut bacon
3C hash browns (frozen or fresh)
cayenne pepper (optional)
onion powder (optional)
garlic powder (optional)
2 tbsp vegetable oil (I used butter)
3 bell peppers of different colors, diced
8 eggs (I only used 4)
salt and pepper
Combine yeast and warm water. Let sit for 5-10 minutes or until yeast has puffed up. To the bowl of a stand mixer fitted with a paddle attachment, add flour and salt. Turn mixer to low. Poor in olive oil, followed by yeast and water mixture. Mix well until all ingredients are combined well and have pulled away from the sides of the bowl. Allow dough to rise for at least 1 hour or until doubled in size.
Preheat oven to 475 (or 500). Bring your dough to room temperature if it has been chilling.
If preparing homemade hash browns: Peel and shred 3 medium russet potatoes. Add shredded potatoes to a large bowl filled with very cold water. Let sit for 20-30 minutes.
Fry bacon over medium heat until almost cooked through. Drain on paper towels and chop into small pieces. Set aside.
Meanwhile, chop peppers into small pieces. In a large skillet over medium heat, add 1 tbsp olive oil or butter. Cook peppers until just tender and no longer crisp. Transfer to a clean bowl. Set aside.
Place a clean kitchen towel over a medium bowl. Add shredded potatoes to kitchen towel. Twist and ring tightly, squeezing out as much of the liquid as you can. Add remaining 1 tbsp olive oil or butter to large skillet. Add half of your potatoes to skillet and cook over medium high heat until cooked through and slightly browned. Season with salt and pepper. Add an optional dash of each cayenne pepper, onion powder and garlic powder for additional flavor if desired. (<< super tasty.) Repeat with remaining potatoes. Transfer to a clean bowl or plate until ready to prepare pizza.
Lightly grease a baking sheet with olive oil. Spread pizza dough out as thin as you can. Spoon salsa over dough (or not ;) ).
Sprinkle with cheese.
Spread hash browns throughout.
Top off with sautéed peppers and crisp bacon pieces.
And finally, carefully crack several eggs over the top. Sprinkle with additional salt and pepper.
Bake for 12-15 minutes. Slice and serve warm. Enjoy!
-I used this pizza dough, but doubled it to have a thicker but still thin crust. It turned out perfect! Feel free to use your favorite thin crust dough or store bought.
-I used shredded mozzarella. It's what I had on hand. Use whatever makes you happy.
-I cooked my pizza at a slightly higher temperature than called for in the recipe. Anywhere between 475 and 500 should work fine.
-Homemade or frozen hash browns will work well. For homemade instructions, look below.
-If you don't like a ton of peppers, don't use the entire amount. They can be stored in the fridge for later use. I only used half of what was called for.
-This is a heavy pizza, so plan for that.
-We will definitely be making this again... and so should you!
*For dough: Use this doubled, your own favorite thin crust or the recipe below. Please note that I have not tried this pizza dough.
Recipe source: The Pioneer Woman Cooks - Food from my Frontier