EGG PIZZAS
I taught high school home economics classes for 33 years. I always included a session on eggs, and this is a recipe my students enjoyed. It's a fun way to dress up scrambled eggs.-Olive Ranck, Willimasburg, Indiana
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a bowl, beat eggs; add green pepper, milk, salt, pepper and oregano. Melt butter in a skillet; add egg mixture. Cook and stir over medium heat until eggs are set. Remove from the heat. Split and toast English muffins; spread with pizza sauce. Spoon the egg mixture onto muffins. Sprinkle with sausage, olives and cheese. Place under broiler for a few minutes to heat through.
Nutrition Facts :
PIZZA EGGS
Don't be scared! These are actually pretty darn good. I wish I could take the credit, but this is something my dear old dad came up with. DH and I refused to even THINK about trying them for years, but once we did...we wondered what took us so long!
Provided by Lightly Toasted
Categories Breakfast
Time P5DT20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cut the pizza into small, bite-size pieces.
- Break and scramble the eggs into a large bowl, beating well.
- Add the pizza bits, stirring to make sure all the pizza is covered.
- Let sit for 10-15 minutes.
- After sitting, stir again and scramble in a large frying pan that has been sprayed with Pam.
- Top with Parmesan or mozzarella cheese.
- This also works well with a leftover spaghetti, too.
MARGHERITA PIZZA WITH A FRIED EGG
Steps:
- For the dough: Dissolve the yeast in the warm water in a large bowl; let stand for 5 minutes. Stir in 3 cups of the flour and the salt until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until the dough comes away from bowl but is still sticky.
- Turn the dough out onto a floured work surface and knead it with lightly floured hands: Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from work surface). Repeat until the dough is easier to handle, about 10 times. Finish by kneading normally until the dough is smooth, elastic and soft, but a little tacky, about 10 minutes.
- Shape the dough into a ball and transfer it to a lightly oiled bowl; turn to coat. Cover with plastic and let rise in a warm place until doubled in volume, 3 hours. Press the dough with a finger to see if it's done; an indent should remain.
- Turn out the dough onto a lightly floured surface and divide it into 4 to 6 balls. Place the balls on a lightly oiled baking sheet, cover gently with plastic wrap and let rest at room temperature until puffed and relaxed, about 45 minutes.
- Meanwhile, make the sauce: Heat the oil in a large saucepan over high heat. Add the onions; cook until very soft, about 5 minutes. Add the garlic and chile flakes; cook 1 minute longer.
- Add the tomatoes and their juices, bring to a boil, then reduce the heat to a strong simmer. Cook, stirring occasionally, until the tomatoes soften and the mixture thickens, about 30 minutes. Mash the tomatoes with a potato masher and continue cooking until thickened, about 15 minutes longer.
- Stir in the oregano and season with salt and pepper. Cool before using on the pizza. (Makes 1 quart; freeze leftover sauce in a container with a tight-fitting lid for up to 1 month.)
- For the pizza: Preheat a pizza oven to 625 degrees F, or a conventional oven as hot as it will go with a baking stone on or near the bottom of the oven.
- Sprinkle a pizza peel with some cornmeal. Roll and stretch one of the dough balls into a thin oblong on a lightly floured surface and lay it on the peel. Spread the dough with about 1/2 cup tomato sauce, leaving a 1-inch border. Sprinkle the border with olive oil and season the whole pie with salt and pepper. Scatter 2 tablespoons of the Parmesan over the pizza and top with a few pieces of mozzarella -- it shouldn't cover the top. Slide the pizza into the pizza oven (or onto the baking stone) and cook until the crust is golden on the edges, blistered and crisp on the bottom, and the cheese is bubbling, 8 to 10 minutes, depending on oven temperature.
- When the pizza still has a few minutes to go, heat some olive oil in a small nonstick skillet over medium-high heat. Slip in an egg and cook until about three-quarters done -- the white should be set enough to remove the egg from the pan but not completely firm. Season with salt and pepper. Use the peel to remove the pizza from the oven; slide the egg into the center of the pizza. Return the pizza to the oven and cook until the white is set and the yolk is still runny, 2 to 3 minutes. Transfer the pizza to a cutting board, top with torn basil, slice and serve. Repeat for the remaining pizzas.
FRIED EGG PIZZA RECIPE BY TASTY
Pizza for breakfast? You bet! This skillet features an egg white, spinach, and mozzarella base encased in a pizza dough crust with dollops of pizza sauce and a sprinkle of oregano and red pepper flakes for that classic pizza flavor. Finished with runny egg yolks and a dusting of Parmesan cheese, it's sure to satisfy any time of day.
Provided by Betsy Carter
Categories Lunch
Time 1h5m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F (190°C).
- On a lightly floured surface, roll the pizza dough into a rope 36 inches (1 m) long and ½-inch (13 mm) thick. Arrange the rope around the outer edge of a 12-inch (30.5 cm) nonstick ovenproof skillet and pinch together the ends to form a ring. Cover with a kitchen towel and let stand until the dough is slightly puffed, about 30 minutes.
- Drizzle 1 tablespoon of olive oil into the center of the skillet.
- Lightly beat the egg whites, then pour into the center of the skillet.
- Spoon the pizza sauce over the egg whites, then top with the spinach and mozzarella.
- Sprinkle the oregano, red pepper flakes, salt, and pepper over everything.
- Brush some of the remaining tablespoon olive oil over the dough ring, then drizzle any remaining olive oil over the center.
- Bake the pizza until the dough is golden brown, the cheese has melted, and the egg whites are cooked through, 20-25 minutes. Remove the skillet from the oven and arrange the egg yolks on top of the pizza. Return it to the oven and bake until the yolks are warmed through but still soft, about 5 minutes more (a thin film will develop on top of the yolks).
- Transfer the skillet to a wire rack. Sprinkle evenly with the Parmesan and let cool for 1 minute. Run a spatula around the edges of the skillet to loosen the pizza, then carefully slide it onto a cutting board and slice into 4 large wedges. Serve hot.
- Enjoy!
Nutrition Facts : Calories 487 calories, Carbohydrate 42 grams, Fat 24 grams, Fiber 2 grams, Protein 23 grams, Sugar 3 grams
EGGS FLORENTINE PIZZA
Follow our easy recipe to make your own pizza dough, top with spinach and mozzarella and finish with an egg cracked in the centre
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Supper
Time 50m
Yield Makes 4
Number Of Ingredients 12
Steps:
- Pour 150ml boiling water into a jug with the milk and sugar. Sprinkle in the yeast and leave to stand for 10 mins or until frothy.
- In a large bowl, stir together the flour and 1 tsp salt, then make a well in the centre. Pour in the olive oil, followed by the yeast mixture. Stir well, then knead together in the bowl to form a soft dough.
- Transfer to a floured surface and knead for 10 mins. Put the dough in a bowl, cover with cling film and leave in a warm place for 1 hr.
- Peel the tomatoes by scoring the skins with a cross, putting them in a bowl and pouring over just-boiled water. Drain the water after 2-3 mins and the skins will peel away easily. Coarsely grate the tomatoes, then stir in the garlic and oregano. Blanch the spinach by drenching it in boiling water in a colander over the sink. Leave the spinach until it's cool enough to handle, then squeeze out any excess moisture.
- Heat oven to 220C/200C fan/gas 7. Divide your dough into 4 and shape each piece into a ball. Roll the bases out flat to about 25cm diameter and dimple the surfaces with your fingers. Spread each one with the tomato paste, season, then divide the cooked spinach between the 4 pizzas. Top with grated Parmesan and torn mozzarella.
- Slide the pizzas directly onto hot oven shelves or baking sheets. Bake 2 at a time for 5 mins, then nudge the toppings away from the centre slightly to create a gap in which to crack the eggs. Return the pizzas to the oven to finish cooking - they should take another 6-7 mins, depending on how you like your yolk.
Nutrition Facts : Calories 728 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 2.1 milligram of sodium
EGG BREAKFAST PIZZA
This recipe will make two pizzas. I came up with it by accident by throwing a bunch of ingredients together. We make it on the weekends at the lake for breakfast/brunch. You can modify toppings. I usually make one sausage and one bacon. Each pizza will serve 3 to 4 people.
Provided by John Gaignat
Categories Breakfast and Brunch Eggs Breakfast Pizza Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
- Place pizza crusts upside down on cookie sheets and bake for 5 to 7 minutes. Do not allow to brown.
- Beat eggs, milk, salt and pepper. Scramble eggs until firm.
- Remove crusts from oven, turn right side up, spread 1/2 can of cream of celery soup on top of each crust. Spread 1/2 of egg mixture on each crust. Sprinkle bacon bits on one pizza and cooked sausage on the other. Cover each with onions and peppers. Top each pizza with 2 cups of cheese.
- Bake in preheated oven, for 25 to 30 minutes, until cheese is golden brown.
Nutrition Facts : Calories 628.1 calories, Carbohydrate 38.7 g, Cholesterol 266.3 mg, Fat 38.2 g, Fiber 2.1 g, Protein 34.1 g, SaturatedFat 16.5 g, Sodium 1424.1 mg, Sugar 3.3 g
BACON AND EGG PIZZA
This recipe was given to me by one of the teachers in our school who is a great cook!! Everyone looks forward to eating the things she makes.
Provided by Trisha W
Categories Breakfast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Unroll crescent roll dough into one long rectangle.
- Press onto the bottom and 1/2" up the sides of a greased 13x9" baking pan.
- Seal the seams and perforations.
- Mix together the bacon through the milk and pour on the crust.
- Sprinkle with parmesan cheese.
- Bake, uncovered, at 375*F for 25-30 minutes or until eggs are completely set.
EGG & ROCKET PIZZAS
Use seeded tortillas as pizza bases for a quick and healthy lunch - crack an egg in the centre and bake to boost protein intake
Provided by Sara Buenfeld
Categories Lunch, Snack
Time 30m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Lay the tortillas on two baking sheets, brush sparingly with the oil then bake for 3 mins. Meanwhile chop the pepper and tomatoes and mix with the tomato purée, seasoning and herbs. Turn the tortillas over and spread with the tomato mixture, leaving the centre free from any large pieces of pepper or tomato.
- Break an egg into the centre then return to the oven for 10 mins or until the egg is just set and the tortilla is crispy round the edges. Serve scattered with the rocket and onion.
Nutrition Facts : Calories 327 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium
BREAKFAST PIZZA
Steps:
- Put a 12- to 13-inch pizza stone on the bottom rack in the oven and preheat to 500 degrees F for at least 30 minutes.
- For the bechamel: Cook the diced bacon in a medium saucepan over medium heat until crispy, about 4 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. Discard all but 2 tablespoons of the bacon drippings. Add the flour and whisk until combined. Continue to whisk until the mixture bubbles a bit, but does not brown, 1 to 2 minutes.
- Slowly whisk in the milk until the mixture is smooth and there are no lumps. Reduce to low heat and cook, stirring occasionally, until the mixture coats the back of a spoon, 3 to 4 minutes. Season with salt and pepper.
- For the pizza: Dust a work surface with the flour to help the pizza dough not stick. Press and roll out the pizza dough into a 10- to 12-inch round, 1/4-inch thick, leaving about 1 inch of the outside thicker for the crust.
- Lightly dust a pizza peel with flour and put the dough on the peel. Spread the bechamel over the dough, leaving a 1/2-inch border. Sprinkle the grated fontina cheese on top of the bechamel. Carefully slip the dough onto the preheated stone and cook until the cheese is bubbly and golden, 8 to 10 minutes.
- For the fried eggs: Meanwhile, fry the eggs. Melt 1 tablespoon butter in a large nonstick saute pan over high heat. Crack 3 eggs into the pan and cook until the bottom is crisp and the yolk sets, 4 minutes. Season with salt and pepper. Put the fried eggs on a sheet pan and repeat with the remaining 1 tablespoon butter and 3 eggs.
- Remove the pizza from the oven and place in on a cutting board. Sprinkle the reserved chopped bacon and chopped chives over the pizza, then cut the pizza into 6 slices. Serve each slice topped with a crispy fried egg and a drizzle of the Calabrian chili oil, if desired.
More about "egg pizzas food"
35 BEST EGGS PIZZA RECIPES - BELLA BACINOS
From bacinos.com
4.9/5 Published 2021-05-17Category Pizza Recipes
- HIGH PROTEIN LOW CAL PROTEIN PIZZA (350 cal for FULL PIZZA) Delicious easy & quick anabolic recipe. This high protein, low cal protein pizza recipe by Pernilla Stryker uses egg whites as the pizza base.
- Low Carb Pepperoni Pizza (Egg Pizza Recipe) Enjoy your classic pepperoni pizza with a protein and nutrient-packed egg crust! Bake a mouthwatering low-carb pizza for yourself just by using regular pizza ingredients.
- Delicious Egg Pizza Without Oven | Egg Pizza Recipe | Indian Street Food Egg Pizza | Jay Patel. If you love Indian food, this Indian street food egg pizza recipe will not disappoint you.
- Scrambled Egg Pizza. In only 20 mins, you can bake yourself a delicious scrambled egg and bacon pizza by following this recipe by Betty Crocker. The blogger uses Pillsbury classic pizza crust.
- Bread Egg Pizza || Omelette Pizza Recipe. This bread omelet pizza recipe is super simple, and even a noob at cooking will excel at making this pizza. The Youtuber simply cooks the pizza on a pan, i.e., you’ll save all the time you’d require for preheating the oven and preparing the pizza dough.
- Pizza with Eggs, Roasted Red Peppers, Olives and Arugula. The reviews for this pizza with eggs, roasted red peppers, olive, and arugula recipe are fantastic!
- Pizza Omelette Recipe | पिज़्ज़ा आमलेट | Chef Sanjyot Keer. Here’s another fantastic omelet pizza recipe that you can quickly make in under 20 minutes on the stove.
- Pizza with a Sunny-Side-Up Egg and Herb Garden Pesto. How about a sunny-side-up pizza recipe? This pizza with a sunny-side-up egg and herb garden pesto recipe by martha stewart is quite impressive.
- HOW TO COOK EGGS ON PIZZA. Once you learn how to cook eggs on pizza, you’ll be able to spice up almost any toppings of your choice. Learn how to cook eggs on pizza in a wood-fired oven in this Youtube video.
- Margherita Pizza with a Fried Egg. This sunny-side-up egg pizza recipe by Food Network is incredibly detailed. So, if you’re new to the pizza-making department, we’d highly recommend this recipe-cum-tutorial.
EGG PIZZA | RECIPE | KITCHEN STORIES
From kitchenstories.com
5/5 (3)Servings 4Cuisine EuropeanCategory Main
- Third, put some oil in the frying pan, then put the chopped onions and the green chillies in the frying pan. Add ginger and garlic paste .Fry the onions and green chilli until the onions turn golden brown. Remove the mix from stove and keep aside the mix.
- Now,add olive oil and put the egg white into the frying pan. When the egg whites are half cooked, spread the pizza spread on the egg white and then spread the onion and green chilli mix on top of the pizza spread and, cover it with a lid and wait for 1/2 minute. Then pour the egg yolks from the edge and then from the center and cover it with lid for 2 minutes. After 2 minutes remove it from the stove
EGG PIZZA RECIPE: HOW TO MAKE EGG PIZZA RECIPE
From recipes.timesofindia.com
5/5 (1)Total Time 30 minsCategory AppetizersCalories 331 per serving
- Separate the egg yolks from the egg whites. Beat them in separate bowls. Then mix them both together. Add salt and black pepper as per your taste.
- Take the pizza base and add the beaten egg mixture to it and add the sauteed vegetables to them.
BEST PIZZA STONE FOR BIG GREEN EGG IN 2022 - COMPILATE GUIDE!
From amanopizza.com
SPINACH, MUSHROOM & EGG PIZZAS - MY FOOD AND FAMILY
From myfoodandfamily.com
EGG PIZZA - FOOD AS MEDICINE
From foodasmedicine.ca
SMOKY BREAKFAST PIZZA RECIPE WITH PERFECT SUNNY EGG
From notentirelyaverage.com
TOMATO AND EGG BREAKFAST PIZZA RECIPE · I AM A FOOD BLOG
From iamafoodblog.com
BREAKFAST PIZZA WITH CHEDDAR, BACON, AND EGGS RECIPE
From simplyrecipes.com
MYSTIC EGG PIZZA - ODD SQUAD WIKI
From oddsquad.fandom.com
SHOULD I ADD EGGS TO MY PIZZA DOUGH? - PMQ PIZZA MAGAZINE
From pmq.com
AUSSIE BACON AND EGG PIZZA | ONE POT CHEF - YOUTUBE
From youtube.com
PIZZA EGGS | ENCHARTED COOK
From enchartedcook.com
ENGLISH-MUFFIN EGG PIZZAS RECIPE - FOOD NEWS
From foodnewsnews.com
PIZZA DOUGH RECIPE: MAKE IT WITH EGGS! - LA CUCINA ITALIANA
From lacucinaitaliana.com
ONION & CHEESE EGG PIZZA MEAL – EATING HEALTHY FOODS
From kitchenhospitality.com
EGGS ON PIZZA: 3 EASY METHODS – MEAG’S EGGS
From meagseggs.com
AVOCADO EGG PIZZA
From diabetesfoodhub.org
EGG PIZZA | BREAKFAST RECIPES | INDIAN STREET FOOD | ANDA WALA …
From youtube.com
WHY YOU SHOULD TRY EGGS ON PIZZA | KITCHN
From thekitchn.com
IS THERE EGG IN PIZZA DOUGH – HMMM LET’S HAVE A LOOK
From amazinghomemadepizza.com
AVOCADO EGG PIZZAS FOR BREAKFAST! - BABAMAIL
From ba-bamail.com
EGGPLANT PIZZA {LOW CARB RECIPE} - FEELGOODFOODIE
From feelgoodfoodie.net
PIZZA ON THE BIG GREEN EGG
From biggreenegg.com
HAM, EGG AND CHEESE BREAKFAST PIZZA - WHAT SHOULD I MAKE FOR...
From whatshouldimakefor.com
35 BEST EGGS PIZZA RECIPES - FOOD NEWS
From foodnewsnews.com
PIZZA & BAKING STONES – BIG GREEN EGG
From biggreenegg.ca
EGG PIZZA RECIPE: THIS EGG-LICIOUS PIZZA CAN MADE IN LESS THAN 20 …
From food.ndtv.com
EGG PREP AND MENU IDEAS - PIZZA TODAY
From pizzatoday.com
ENGLISH-MUFFIN EGG PIZZAS RECIPE | REAL SIMPLE
From realsimple.com
HOLLANDAISE SAUCE EGG PIZZA | MOM BREAK
From mombreak.ca
EASTER EGG FRUIT PIZZAS - BALANCINGMOTHERHOOD.COM
From balancingmotherhood.com
ROASTED TOMATO AND EGG PIZZA | CANADIAN LIVING
From canadianliving.com
12 WAYS TO PUT AN EGG ON YOUR PIZZA | KITCHN
From thekitchn.com
SMOKY BREAKFAST PIZZAS | FOOD & WINE
From foodandwine.com
KETO MINI EGG FAST PIZZAS - KETOGENIC WOMAN
From ketogenicwoman.com
EGG PIZZA TECHNIQUE AND TIPS | SOUTHERN LIVING
From southernliving.com
EGG PIZZAS RECIPE BY CHEF.AT.HOME | IFOOD.TV
From ifood.tv
ARE THERE EGGS IN PIZZA DOUGH? (AND MORE FAQ!)
From prolinerangehoods.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love