breakfast pizza, take 1


This May, I took a road trip to Tucson and had a breakfast pizza that blew my mind! I vowed to make this a new brunch tradition in my house....


before

I recently had my first attempt. I whipped up a cilantro pesto (recipe below) to use as the base, then cracked eggs into the spaces between crispy bacon and thin-sliced lemon rounds. Lastly, I topped it with curls of asiago and grated parmigiano reggiano, a twirl of EVOO, and fresh cracked pepper.

However, I wasn't pleased with two things: firstly, I left the pizza in just a tad too long and overcooked the eggs. Secondly, I didn't like the quick pizza dough recipe I used. For regular pizza, I like a very thin crust, but I think a chewy, thicker crust is perfect for breakfast pizza. However, this one (which I chose out of convenience, for its super quick rise time) was too glutenous and thick. Someone told me I should try Jamie Oliver's recipe. What's your favorite chewy pizza dough crust? And what would YOU put on breakfast pizza?


Cilantro Pesto

Ingredients
3 garlic cloves, peeled and coarsely chopped
2 cups fresh cilantro, lightly packed
1/4 cup olive oil
2 tablespoons sesame oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions
Place garlic and cilantro in food processor first, then slowly add the oils, lemon juice, salt and pepper. Process until smooth.