Pages:
Actions
  • #1 by bnaylor1 on 25 Oct 2019
  • Anyone do a breakfast pizza?

    Successes/failures with doing a breakfast pizza ?
  • #2 by Pete-zza on 25 Oct 2019
  • Anyone do a breakfast pizza?

    Successes/failures with doing a breakfast pizza ?
    bnaylor,

    Many years ago, shortly after joining the forum, I played around with egg-based pizzas. I used mainly 00 flours even though I came to learn that my home oven was not the ideal oven to use to make pizzas with 00 flours. Eventually, other members joined in with their egg-based pizzas. Collectively, I think that the thread cited below will give you some possible toppings combinations if nothing else. I got hungry this morning just looking at the photos :-D.

    https://www.pizzamaking.com/forum/index.php?topic=637.msg5794#msg5794

    Peter
  • #3 by Pizza314 on 25 Oct 2019
  • I've been thinking of breakfast pizzas too. Has anyone by chance beaten eggs, and then drizzled them over a pizza before cooking?

    It seems like cracking a full egg over the top can be hit or miss?
  • #4 by The Dough Doctor on 25 Oct 2019
  • We did it for many years. While we had some success using raw eggs we had a better product using scrambled eggs as a topping. There was a pizzeria in the Columbus Convention Center Food Court that served a breakfast pizza.
    Tom Lehmann/The Dough Doctor
  • #5 by Pete-zza on 25 Oct 2019
  • I've been thinking of breakfast pizzas too. Has anyone by chance beaten eggs, and then drizzled them over a pizza before cooking?

    It seems like cracking a full egg over the top can be hit or miss?
    Pizza314,

    I tried using uncooked scrambled eggs on a pizza and I did not have good results using that approach, as I so noted in Reply 31 at:

    https://www.pizzamaking.com/forum/index.php?topic=637.msg14358#msg14358,

    and at Reply 48 at:

    https://www.pizzamaking.com/forum/index.php?topic=637.msg30071#msg30071

    Peter

  • #6 by Bill/SFNM on 25 Oct 2019
  • I've made a lot of breakfast pizzas over the years, but this one remains, by far, the very best - pan pizza with bacon, sausage, tomato, cheese, and eggs:

    https://youtu.be/tU1dQZeEG-M?t=257
  • #7 by The Dough Doctor on 26 Oct 2019
  • For sausage I like to use breakfast sausage, and for my potatoes I use frozen hash browned potatoes, crispy fried bacon bits fresh tomato slices and some cheddar cheese. They're also good with a TEX-MEX twist by using 25% Maseca Flour to replace an equal amount of white flour in the dough formula and using picante sauce for the sauce.
    Tom Lehmann/The Dough Doctor
  • #8 by CobaltHex on 29 Jun 2020
  • my unviersity made a breakfast pizza at the dining hall. I believe it was dough, egg mix and then probably mozzarella on top. dont think there was any meat in it. I really liked it, though I think i might have gotten sick from it at one point
  • #9 by Jwpeppa on 06 Sep 2021
  • I make breakfast pizza once or twice a year for friends.  NY style, very light amount of mozz for binding, bechamel, hash brown, crumbled breakfast sausage, truffle, runny sunny side up egg.  I pre-bake or shir the eggs in the oven prior to doing the pizza, and place them on the pie to finish them just as its alsomst done.  Wish i had pics to share, but can't seem to locate any.  Eat this mid to late morning and you aren't eating til dinner.
  • #10 by Yael on 07 Sep 2021
  • bnaylor,

    Many years ago, shortly after joining the forum, I played around with egg-based pizzas. I used mainly 00 flours even though I came to learn that my home oven was not the ideal oven to use to make pizzas with 00 flours. Eventually, other members joined in with their egg-based pizzas. Collectively, I think that the thread cited below will give you some possible toppings combinations if nothing else. I got hungry this morning just looking at the photos :-D.

    https://www.pizzamaking.com/forum/index.php?topic=637.msg5794#msg5794

    Peter

    Peter, what didn't you do?  :-D
  • #11 by Pete-zza on 08 Sep 2021
  • Peter, what didn't you do?  :-D
    Yael,

    Haha. For me, it's all about the learning. And with so many different types and styles of pizza, both old and new, there are virtually endless opportunities to learn and do more. Also, in my case, because I am a Moderator and look at all of the new posts every day as part of my Moderator duties, I see more than most people here on the forum and, as a result, learn more. After about 17 years on the forum, that mounts up ;D.

    Peter
  • #12 by Yael on 09 Sep 2021
  • Yael,

    Haha. For me, it's all about the learning. And with so many different types and styles of pizza, both old and new, there are virtually endless opportunities to learn and do more. Also, in my case, because I am a Moderator and look at all of the new posts every day as part of my Moderator duties, I see more than most people here on the forum and, as a result, learn more. After about 17 years on the forum, that mounts up ;D.

    Peter

    "The Great Peter" :chef:
  • #13 by thezaman on 20 Sep 2021
  • I do them for early morning catering jobs. We have done a carbonara pizza to maintain authenticity at certain events. Last week we did a federal express catering where the night crew ate pizza at 8:00 am after their shift ended. We used sausage gravy as the base. Breakfast sausage,hash brown potatoes,mozzarella,yellow cheddar cheese,and a squirt bottle filled with blended eggs that we swirled on top. Cooked a little lower for a three minute bake . It was well received 
  • #14 by Cardellino on 10 Oct 2021
  • My first introduction to breakfast pizza was from a food truck on job site in NJ many years ago. Scrambled eggs, bacon, sausage and cheese. Need less to say they were a big hit and sold out fast. It really is a must try and you can serve it for dinner too! Tonight I plan on a small pie with SCR egg, fresh tomato, gruyere cheese, shallots and peperoncino.

    C
Pages:
Actions