Easy Breakfast Pizza Recipes

Steps:

• For the dough: Combine the water and salt in a large bowl and stir to dissolve the salt. Add the yeast and stir until dissolved. Add the flour and use your hands to stir and knead gently until the dough just comes together and all the flour is incorporated, about 2 minutes. Cover and let rest for 20 minutes.
• Lightly dust a work surface with flour and turn the dough out onto it. Knead the dough until a smooth ball forms, about 2 minutes. Transfer the dough to a lightly oiled dough box or bowl and cover with a tightly fitting lid. Let rise until slightly puffy, about 1 hour.
• Transfer the dough to a lightly floured surface and divide it into eight 100-gram pieces. Form the pieces into compact balls and transfer to a lightly floured dough box or baking sheet; leave plenty of space between each ball for them to expand. Lightly flour the tops and cover the balls with a lid or plastic wrap. Let rise at room temperature until puffy, about 2 hours, then refrigerate for at least 8 hours and up to overnight.
• For the pizzas: Two hours before cooking the pizzas, let the dough come to room temperature.
• Meanwhile combine the tomatoes, cilantro, garlic, chiles, seasoning packet, onion and 1/2 cup water in a medium saucepan. Cover and bring to a boil over high heat. Cook until the tomatoes start to break down and soften, about 5 minutes. Uncover, reduce the heat to medium and continue to cook, stirring often, until everything is very soft, about 20 minutes more. Puree in a blender or with an immersion blender and set aside to cool (see Cook's Note).
• Preheat a pizza oven to about 600 degrees F. (Because the egg on top takes a while to cook, the oven should be on the cooler side.)
• Lightly flour a pizza peel and stretch out a dough ball to about 8 inches in diameter. Sauce the round with 2 tablespoons of the tomato sauce and dollop all over with 1 tablespoon of the beans. Tear 1 ounce of the Oaxacan cheese into small chunks and top the pizza with it, then sprinkle with 1 tablespoon of the Cotija. Repeat with a second dough ball, stretching and topping it as above.
• Transfer the 2 rounds to the oven and cook, rotating them as necessary, until the crusts are set and lightly golden and the cheese has mostly melted, about 3 minutes. Remove from the oven and using the back of a spoon, make a well about 3 inches wide in the middle of each pizza. Crack an egg into each and return to the coolest part of the oven (see Cook's Note). Cook, rotating as needed, until the egg whites are just set and the yolks are still runny, about 6 minutes.
• Remove from the oven and let sit for a minute; the eggs will continue to cook slightly. Top with the avocado and cilantro leaves. Serve with lime wedges and hot sauce. Repeat with the remaining pizzas.

Steps:

• Preheat oven to 400°. Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. pan. Prick thoroughly with a fork; brush with 1 tablespoon oil. Bake until lightly browned, 7-8 minutes., Meanwhile, whisk together eggs and water. In a nonstick skillet, heat remaining oil over medium heat. Add eggs; cook and stir just until thickened and no liquid egg remains. Spoon over crust. Sprinkle with bacon bits and cheeses., Bake until cheese is melted, 5-7 minutes.

Steps:

• Preheat oven to 375 degrees.
• Separate dough and press to form a round crust on a 12" pizza pan.
• Crimp edges with fingers to form a rim.
• Cook sausage in skillet over medium heat until borwn; crubmle and drain.
• Top prepared dough with sausage, potates and cheese.
• Combine milk, salt, pepper andegg substitute, stirring iwth a whisk.
• Pour over sausage; sprinkle with Parmesan cheese.
• Bake 25 minute or until crust is brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Place Smithfield® breakfast sausage in a large skillet and cook over medium-high heat, chopping sausage and turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
• Cook and stir onion in the same skillet until soft and translucent, about 5 minutes. Remove and set aside.
• Heat olive oil in the skillet. Pour in eggs and cook, stirring occasionally, until set, 3 to 5 minutes.
• Place pita breads on lined baking sheet. Top with sausage, scrambled eggs, tomato, and spinach. Sprinkle Cheddar cheese over toppings.
• Bake in the preheated oven until cheese has melted, about 10 minutes. Serve garnished with avocado slices.