Breakfast Pizza Recipe By Tasty Recipes

POTATO CRUST BREAKFAST PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 500ºF (260ºC).
• Make the crust: In a large microwave-safe bowl, microwave the hash browns on high power for 5-6 minutes, until you can separate the shredded potato pieces with your fingers but they still hold their shape.
• Transfer the shredded potatoes to a clean dish towel set over a medium bowl. Wring the towel to squeeze any excess liquid from the potatoes.
• Add the drained potatoes to a large bowl with the eggs, garlic powder, onion powder, salt, and oregano and stir until everything is well incorporated. The mixture should look like mashed potatoes, with a few shredded potato pieces remaining.
• Line a 12-inch (30 cm) round pizza pan with parchment paper. Transfer the potato mixture to the pan and shape it into a crust, pressing down so that it's an even thickness with a lip around the outer edge. Brush the entire crust with olive oil.
• Bake for 22-25 minutes, until the crust is beginning to brown and is firm to the touch. Remove from the oven.
• Reduce the oven temperature to 325ºF (160ºC).
• Add the toppings: Scatter the Monterey Jack cheese evenly over the crust. Top with the breakfast sausage. Carefully add the eggs, spacing evenly around the pizza. Season the eggs with salt and pepper.
• Bake the pizza for 10-12 minutes, until the egg whites are set and the yolks are still a bit runny.
• Top with the scallions and hot sauce, if using, then slice into wedges.
• Enjoy!

BREAKFAST PIZZA BOATS RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• In a small mixing bowl combine the mozzarella and feta and set aside.
• On a large floured surface, roll out the pizza dough to an oval roughly 10 inches (25 cm) in length.
• Transfer the dough to a parchment paper-lined baking sheet.
• Cover surface of dough with olive oil and spoon on cheese mixture leaving a 1 inch (2 cm) margin around the outside of the dough.
• Fold in the 1 inch (2 cm) margin creating a crust around the cheese.
• Brush the crust with egg wash.
• Bake for 10 minutes.
• Remove the baking sheet from oven and with a knife spread out some of the melted cheese in the center of the pizza boat and crack an egg into it.
• Turn down heat to 400˚F (200˚C).
• Bake for an additional 6-8 minutes.
• Enjoy!

BREAKFAST PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 450ºF (232 ºC).
• Roll out your pizza dough (homemade or store bought). Add olive oil.
• Cover with whatever toppings you prefer.
• Bake the pizza for 10-12 minutes, or until the eggs are cooked to your preference. We cooked it until the egg whites were cooked, but the egg yolks were still runny. But you do you.
• Enjoy!

DELICIOUS BREAKFAST PIZZA

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Heat a skillet over medium heat. Add eggs and about 2 tablespoons water; cook and stir until set but slightly moist, about 4 minutes.
• Spread salsa over pizza crust until just covered. Spread scrambled eggs evenly on top. Add Canadian bacon. Cover evenly with Mexican cheese blend. Scatter sausage and red bell pepper on top.
• Bake in the preheated oven until lightly browned, about 15 minutes.

TATER TOT BREAKFAST PIZZA RECIPE BY TASTY

Steps:

• Pour the tater tots in a large mixing bowl. Microwave for one minute and forty-five seconds (or until soft)
• Add one egg to the softened tater tots and mix.
• Grease a cast-iron pan with butter, then pour the tater-tot mixture into the pan and spread it out to create a crust.
• Bake the crust for 15 minutes at 400˚F (200˚C).
• Remove from the oven, then add ½ of the cheddar cheese, ½ of the mozzarella cheese, and ½ of the bacon bits to the base of the crust.
• Crack the rest of the eggs evenly over the top of the crust, then top with the rest of the cheese and bacon bits.
• Bake for 15 more minutes at 400˚F (200˚C).
• Top with avocado slices and pepper.
• Enjoy!

CROISSANT BREAKFAST PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Make the gravy: In a medium, high-walled skillet, melt the butter over medium heat until bubbling. Whisk in the flour until no lumps remain. Cook for 2-3 minutes, until the roux is a light blond color, bubbling, and fragrant. Slowly pour in the milk and cream, whisking constantly so no lumps form. Bring to a simmer and cook, continuing to whisk, until thickened, 5-7 minutes. Season with the salt and pepper. Transfer the gravy to a heatproof bowl and set aside.
• Lightly grease a baking sheet with nonstick spray.
• In a small bowl, beat 1 egg.
• Place the puff pastry sheet on the prepared baking sheet and poke all over with a fork. Brush the puff pastry with the beaten egg, then evenly spread the gravy across the pastry, leaving a 1-inch border around the edges. Scatter the cheese evenly on top, all the way to the edges.
• Bake the pizza for 20 minutes, until the puff pastry is golden brown and puffed and the cheese is melted.
• Remove the pizza from the oven and use the back of a ¼-cup measure to press three divots into the pizza, spacing evenly. Crack an egg into each divot and sprinkle with salt and pepper. Scatter the sausage rounds and hash brown pieces over the pizza.
• Return the pizza to the oven for 10 minutes, until the eggs are set.
• Remove the pizza from the oven and let cool for 5 minutes. Drizzle with Sriracha or maple syrup, if desired, then cut into squares before serving.
• Enjoy!

HOW TO MAKE THE BEST HOMEMADE PIZZA RECIPE BY TASTY

Steps:

• "Bloom" the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.
• In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.
• Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.
• Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.
• Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.
• Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.
• Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C). Place a pizza stone, heavy baking sheet (turn upside down so the surface is flat), or cast iron skillet in the oven.
• Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.
• Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.
• Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.
• Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.
• Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.
• Add any garnish of your preference.
• Nutrition Calories: 1691 Fat: 65 grams Carbs: 211 grams Fiber: 12 grams Sugars: 60 grams Protein: 65 grams
• Enjoy!