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.
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
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
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.
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
KETO PIZZA EGG BAKE
Keto-friendly breakfast.
Provided by Steve
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with nonstick spray.
- Place butter cubes in the bottom of the prepared baking dish. Spoon pizza sauce over the bottom, spreading evenly. Crack eggs on top. Add ricotta, mozzarella, and Parmesan cheeses. Sprinkle with Italian seasoning and salt. Top with pepperoni.
- Bake in the preheated oven for 12 minutes. Turn the oven's broiler on. Broil until the cheese is golden and the egg bake is nice and bubbly, 3 to 4 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 296.7 calories, Carbohydrate 5.9 g, Cholesterol 319.9 mg, Fat 21.8 g, Fiber 0.8 g, Protein 18.9 g, SaturatedFat 10.4 g, Sodium 1770.2 mg, Sugar 1.7 g
PIZZA HUT EGGS
Make and share this Pizza Hut Eggs recipe from Food.com.
Provided by Pot Scrubber
Categories Breakfast
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Call Pizza Hut and order your favorite pizza.
- Eat until you explode but save at least one slice.
- Refrigerate remaining slices.
- Next morning remove from fridge and scrape off topping from pizza.
- Microwave pizza crust for 5 seconds or so until crust is just about room temperature and remove to a plate.
- Scramble eggs and pizza topping together.
- Spoon over pizza crust and eat with a fork.
Nutrition Facts : Calories 143, Fat 9.5, SaturatedFat 3.1, Cholesterol 372, Sodium 142, Carbohydrate 0.7, Sugar 0.4, Protein 12.6
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