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Wake and bake

Breakfast Pizza

By now, all seven of you longtime readers know that DPaul is quite the dab hand at pizza. It's become a go-to item for semi-spontaneous meals, whether by ourselves or with others. The dough recipe makes four rounds, which can easily feed four or even five people, more if you're supplementing with salad, appetizers or dessert. 

When we have just one guest, then, three rounds more than fits the bill, leaving one ball of dough to spare. The dough does freeze rather beautifully, in a vacu-sealed bag with a drizzle of oil in it, but what's the use of one pizza's worth of frozen dough? Besides, you always end up with surplus toppings. 

This dough happens to hold up well in the fridge, stretched into a round and pre-topped for a "take-and-bake" application. In our case, we're not taking it anywhere, just setting ourselves up for an easy breakfast. Or, as we call it, wake and bake. 

What are you snickering about? 

Just stretch the dough out (tip: do this on a piece of parchment for easier handling), drizzle with a bit of oil, and sprinkle on your leftover toppings — in our case, seared pattypan squash, browned guanciale, and wilted onions. Place in the fridge, lightly covered with plastic wrap, and leave overnight. In the morning, remove the dough and let come to room temp while the oven heats up. Just before putting it in the oven, add the cheese of your choice (we like to use a vegetable peeler to shave strips of mozzarella). A few minutes before pulling the pizza from the oven, crack and egg or two on top. A flourish of balsamic, some dollops of hot sauce. Tell me it's not the best breakfast ever. Dude. 

  • Now that’s the way to do breakfast! No snickering here.

  • that looks so fricking good. I could do that with our gluten-free pizza crust. this is one of the seven happy to see you writing again!

  • I think this is brilliant. Now I must make some pizza dough…

  • Seriously, I’m amazed that pizza doesn’t appear on more brunch menus here, being such a big pizza town. It’s bar none my favorite way to start the day.

  • Thanks! And yes, if you have a suitable gluten-free alternative, the same rules apply. At the end of the day, it’s just bacon, eggs and toast, recomposited.

  • You do that. I’ll be right over. 🙂

  • I’d be happy to wake up and bake that (especially if you guys made the dough for me; I’m a little dough impaired!)

  • amy

    I love eggs on pizza. But, you are right, I rarely see it on a brunch/breakfast menu.

  • Mother Sweden

    Leftover pizza is the best breakfast so why wouldn’t FRESH pizza be the the best breakfast EVER? Brilliant!

  • This makes me really happy.

  • I friggin’ love the breakfast pizza! The first time I encountered it was up in Rose’s Cafe in the Marina, where I immediately thought to myself “Why doesn’t EVERYONE do this?” But it never occurred to me to make it a home.
    And yours doubly sounds fantastic. What with the balsamic and the sriracha hot sauce. Oh man I need to do this. Next time I have leftover pizza dough….

  • ummmm SCHYEAH!!! I’d make this in a heartbeat. Might hafta pair it with a lil baby arugula so I can balance some greens & eating a WHOLE PIZZA. nom

  • I made the most un-frikkin’ beleivable pizza over the weekend. Just a lot of Carmelized Onions. It was so decadent – the only thing that would be more rich would be a pizza with chocolate on top. (Blogged about it.)

  • Tracy

    This is fantastic! it looks so thick and yummy, very mouth-watering.

  • Liz

    Paul is the God of Pizzas. I can attest!

  • Dude. THAT is what I call wake and bake. Niiiiiiiice.

  • Pam

    That is one creative pizza for breakfast and anything left over from previous night’s dinner. Looks yummy.

  • Rhonda

    Outstanding!

  • Deena

    This is great. I love pizza but this is my first time to see a pizza with an egg as garnish. I would love to try this one time on my cooking time.