Pizza is the perfect meal in my opinion. You can make it however you like. Thick crust to thin crust, goat cheese to parmesan, herbivore to omnivore, red pizza to white and healthy to indulgent. The possibilities are endless! One of my favourite things about pizza is its versatility–it suits any meal of the day. Breakfast, lunch, dinner, late night snack after a few drinks, then full circle back to breakfast the next morning. Breakfast foods are equally as versatile and I always keep them in the fridge as a last (or first) resort.
Therefore, the equation is as follows:
pizza + breakfast = breakfast pizza = one million heart eye emojis!!!!!!!!!!!
I encourage any creative ideas or cravings you have for your homemade pizza. Treat it like a blank canvas. Once in college a few friends and I made a hotdog pizza with barbecue sauce as the base. We were all very high, (clearly) and it ended up being a pretty terrible pizza. The only person who liked it was this dude who was known for never eating fruit or vegetables and drank maple syrup straight from the jar. Very unique fellow, to say the least.
For this pizza, all we need is...
1. Dough: Fresh, pre-made, flatbread or naan will do. I made a dough from scratch–a recipe that my lovely neighbours passed on to me from their family. It was a photocopy of the original his mum had typed out. My favourite part was when she specifies, “Keep kneading until it's as soft as a baby's bottom". I followed her directions until it was decidedly butt-like.
2. Ingredients to top your pizza with. Dream up something wild or stay classic–this pizza is your oyster. Oh my god guys! That sentence just made me think, what about baked oysters on pizza?! Is that a thing? I feel like it should be if it's not. And I'm not even high this time.
3. A charming pizzaiolo/pizzaiola to form the dough. (Optional of course. But it definitely adds to the experience.) There's something especially sensual about forming pizza dough in my opinion. You need to feel the dough with more than just your hands–with your intuition. And of course infuse it with love.
Work dat dough.
Spring gets me all googly-eyed for fresh herbs, so pesto took the place of traditional tomato sauce for this pizza.
I like to brush the crust with some olive oil before putting it into the oven. It turns it a perfect golden hue, adds more crunch and enhances the flavour.
Add green things and voila! Now it's healthy! (ish).
It ended up being more of a brunch pizza, hence the wine. I don't drink wine in the am (usually). Unless I'm in Europe. Then it is totally acceptable and no one judges you. And you can be all, “What? I'm on vacation".
But if you're making pizza from scratch, it's pretty much like you're in Italy and you deserve a glass in my opinion. No one needs to know but you, me and your fairy god nonna.
Two things about this pizza:
1. Sesame seeds on pizza crust are so underrated. I first found this amazing combination when I lived in Vancouver. Many pizzerias there add sesame seeds to the crust and it's a beautiful thing–extra flavour and crunchy bits. Bellissimo.
2. “Breakfast" pizza includes at least one egg in my opinion. Eggs make me swoon. They are one of my favourite foods in the whole world and nothing says breakfast quite like them.
A note on eggs–I recently found out there are one hundred folds in a traditional chef's hat to represent the hundred ways to cook an egg! Blew. my. mind. I told my best friend who is also obsessed with eggs and we started naming every egg possibility we could think of. We didn't get to 100 but it was still a lengthy list. Apparently it's a pretty fun bar game too.
This wasn't our first conversation about how much we love eggs. It was probably our 100th. And this is a reason why we only have a few best friends. They are rare and match unique parts of our strangeness. I think it makes us feel less alone.
Without her, I'd be talking to myself about eggs for an hour and that seems like a lonely cat lady life. But with those others who get it, and get me–it's a moment in time that I can look back on and makes me smile.
t h e m a g i c
i n s p i r a t i o n : eggs + their endless possibilities
f e e l s : crispy + chewy
e a t w i t h : a fresh salad, avocado on top, sparkling water, wine (maybe a lighter red or herbaceous white like sauvignon blanc because of the pesto flavours), sangria, spritzer
m i g h t l i k e i f y o u ' r e i n t o : cold pizza the day after, pizza freestyling (this is a real thing!), wood burning ovens, Teenage Mutant Ninja Turtles, Naples, comfort food, carbs + gluten (they need love too guys!)
t h e s c i e n c e
This is a bit of a choose your own adventure recipe so the directions are loose and I leave the adaptations up to you.
i n g r e d i e n t s :
- 1 pizza dough or flat bread
- pesto (or tomato sauce)
- mozzarella cheese (preferably fior di latte)
- 1 cup cherry tomatoes, halved
- bacon (3-4 slices)
- 1-3 eggs, cracked and placed in separate bowls
- big handful of arugula
- 2 tbsp sesame seeds
- extra virgin olive oil (to brush)
- parmesan cheese (optional, to top with)
- 1-2 tbsp chopped parsley or basil, to garnish
m e t h o d :
- Preheat oven to temperature directions of your particular dough. For homemade thin crust like this one, I cook it on the highest temperature that my oven will go which is 550°F.
- Sauté bacon in a pan until almost cooked. It will cook more in the oven so I make sure it's underdone in the pan. Put on a plate with paper towel to absorb grease. Chop into rough pieces when cooled.
- Get dough ready. Brush with olive oil. Spoon on pesto/sauce and spread out evenly.
- Add as much mozzarella cheese as you prefer. Sprinkle on cherry tomatoes, bacon and sesame seeds mostly on the outer crust. Place on baking sheet or warmed pizza stone and put into oven. Bake until the pizza only needs 5 more minutes. This will depend on your recipe. (I baked mine for 5 minutes before adding the egg).
- Remove from oven, pour egg(s) gently onto pizza. Place back in the oven for another 5 minutes or until the crust is golden brown and egg is not slimy.
- Remove from oven and let cool for a few minutes.
- Top with arugula, parmesan cheese, and parley or basil.