Breakfast Pizza

I discovered breakfast pizza about 7 years ago thanks to an ill-fated establishment called "Nona's Pantry." It was formerly located along Old Orchard Beach in Saco, ME. My family and I rented an apartment above Nona's for a week's stay one summer. Every morning the heavenly scent of baking dough and eggs would waft upward from the floor below us, through the open windows and right to our olfactory bulbs. I discovered a new and wonderful way to eat my favorite breakfast items in one tasty dish.

The people who owned Nona's were more than obliging of my curiosity with regards to their breakfast pizza. They explained that the way to cook it is simple. Beat eggs as if you were going to scramble them. To the eggs add whatever fillings of meat and veggies you desire, and toss in some cheese(s). Set the bowl of filling aside and roll out a pizza dough. The only thing they told me to do differently was to build your crust up as high as you can so the dough acts like a bowl for the filling. Pour in the filling gently and then bake till all is golden brown and the soft-firm consistency of an omelette.

The variety of egg filling can be as vast and broad as any omelette or quiche that you can imagine or conceive of. The method of making can vary as well. You could scramble your eggs first and then bake the pizza in the oven and put them together, or perhaps a lighter, more calorie-friendly version like the one I am currently making for Rachel and myself. By substituting egg whites, low-fat cheese, and turkey sausage, and by adding some lower calorie veggies like asparagus and diced potatoes, the dish is more volumetric but still filling and delicious. I encourage anyone with a love of eggs in the traditional American breakfast style to try this method. It is relatively quick an easy, and it just tastes good!