Ok...so when you hear (or when I hear anyway) pizza for breakfast, I think back on my college days where the pizza we ordered the night before we would eat cold before class the next day. That was great. Haven't found one that I could do that with here though, and this is not the same thing... So, now that I've confused you by dragging you down memory lane, here is a really great pizza that is filling. We've had this for lunch before, and anytime it would be good, but if you're going to be out and about and don't want to stop for lunch, this is a great breakfast for you! This is a recipe I found in a Rachel Ray magazine and changed a bit.
What you need:
This pizza makes enough for 4-6 people. Feel free to half it.
Pizzateig - I use the rectangular dough - really whichever size you want for how many people you are serving
4-8 eggs
Grated Gruyere cheese
Either Sauer rahm (sour cream) or Creme Fraiche (whichever you prefer)
Bacon
Ham
Scallions
Potatoes (I used the small raclette ones this time, but you can use whatever you have - you will be slicing them)
First, bake the pizza at the temperature the dough requires and for the time.
While the dough is cooking, wash the potatoes and then slice them into thin strips. Put them in a pan and cover with water. Cover and bring to a boil, then drain the water and put on a paper towel to soak up the water.
Cook the bacon strips and save the grease.
Slice the scallions, separating the green part and the white parts. You will use both.
Scramble the eggs
When the bacon is done, put the potatoes in (single layer is best) and cook for about 5 minutes. Flip them over and add the white part of the scallions.
When the pizza dough is done, remove from the oven and spread the sour cream or creme fraiche over it (think of it as pizza sauce)
Put the ham on top of the pizza, add the scrambled eggs and spread some Gruyere on top. Spread the potatoes on top and then add the bacon, scallion greens and more cheese. Place back in the oven for 5 minutes until the cheese has melted. Enjoy!
