Skillet Breakfast Pesto Pizza Food

BREAKFAST PIZZA SKILLET

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink. Add the potatoes, onion, green pepper, salt and pepper. Cook over medium-high heat for 18-20 minutes or until the potatoes are browned. , Stir in mushrooms. Pour eggs over the potato mixture. Arrange tomato slices on top. Sprinkle with cheese. , Cover and cook over medium-low heat for 10-15 minutes or until eggs are completely set (do not stir). Serve with sour cream and salsa if desired.

BREAKFAST PIZZA WITH BASIL PESTO AND SUN-DRIED TOMATOES

Steps:

• MUSHROOMS: heat the olive oil in a medium skillet over medium high heat. Add the mushrooms and sauce for 3-4 minutes or until they brown just barely. Season with a little salt and pepper. Remove from the heat.
• PIZZA: Position a rack in the center of the oven and preheat the oven to 475ºF. Flatten the pizza dough into a 12-inch circle. Create a lip or rim by thickening the dough around the crust portion. This keeps everything in. Transfer dough carefully to a parchment lined baking sheet. Let the dough rest for 10-15 minutes.
• While the dough is resting, crack the eggs in 4 separated bowls of ramekins. Combine the red pepper flakes, Italian seasoning, black pepper, garlic powder, and onion powder in a small bowl.
• Spread the pesto in a thin layer on each pizza. Arrange the sun-dried tomatoes and mushrooms on top and sprinkle with the prepared seasonings. Top with the mozzarella cheese slices, leaving four wells where you'll place the eggs later.
• Bake the pizza on the highest rack for 5 minutes. Remove the pizza. Press the wells with a large spoon if the dough is puffing up. Place each egg in a separate well and place the pizza back in the oven for 5-6 minutes if you want a runny yolk and 7-9 minutes for a more firm yolk. Remove from oven, let stand 1-2 minutes before grating fresh parmesan cheese on top and topping with arugula. Cut into slices and serve immediately!

PESTO BREAKFAST PIZZA

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Spray a medium skillet with cooking spray; warm over medium heat.
• Whisk eggs, tomato, bacon, cream cheese, parsley, salt, and pepper together in a bowl. Pour into the skillet; cook and stir until eggs are set, 3 to 5 minutes.
• Spread pesto evenly over pizza crust and layer on the egg mixture. Sprinkle Cheddar cheese on top.
• Bake in the preheated oven until cheese is melted and pizza is hot, 10 to 15 minutes. Cut and serve.

SKILLET BREAKFAST PESTO PIZZA

Steps:

• Preheat oven at 450 degrees F.
• Heat 1 tablespoon vegetable oil in a 12-inch cast iron or ovenproof skillet over medium-high heat.
• Add chorizo and cook until browned on the edges, about 5 minutes.
• Transfer chorizo to a paper towel-lined plate to drain. Carefully wipe out remaining oil in skillet with a paper towel. Re-season the skillet by coating it evenly with about 2 teaspoons of vegetable oil.
• Using your fingers, press the dough as evenly as you can to cover the bottom of the skillet and up the sides about ¼ inch. (Be careful not to burn yourself! The skillet will still be hot from cooking the chorizo, which helps make the crust crisp.)
• Spread about half of the pesto over the dough. Save the remaining pesto to drizzle on after baking.
• Top pesto with half of the chorizo and sun-dried tomatoes.
• Next evenly spread the cheese on top of the pesto, chorizo and sun-dried tomatoes.
• Sprinkle the remaining chorizo and sun-dried tomatoes over the cheese.
• With your fingers or with the help of spoon, create 5 to 6 wells in the cheese to nestle the eggs.
• Crack the eggs one at a time into a mug or ramekin then gently pour into the wells. This way you avoid the risk of breaking the yolk when cracking onto the pizza.
• Sprinkle assembled pizza with crushed red pepper flakes or ground black pepper and kosher salt, as desired.
• Bake in preheated oven for about 15 minutes, or until crust is golden and eggs are done to your liking. I used nearly extra-large eggs and the yolks were golden lava at 14 minutes.
• Remove from oven; let rest a few minutes. Garnish with extra basil or parsley and drizzle some of the remaining pesto over top. Slice and enjoy!
• Place wine, water, and yeast in a large bowl; whisk until combined.
• Mix in honey, salt, and 1 tablespoon olive oil.
• Add 1 cup of flour and mix with a wooden spoon until it becomes a loose batter.
• Add 2 more cups of flour and stir for 2-3 minutes. Incorporate as much flour as you can with the wooden spoon.
• Bring dough together by hand and turn out onto a floured board or marble surface with the remaining ¼ cup flour. Knead 3-4 minutes until dough is smooth and firm.
• Place dough in an oiled bowl, using the remaining 1 tablespoon of olive oil. Cover bowl with plastic wrap. Let rise in a warm part of the house for 60-90 minutes. The dough should nearly triple in size.
• Pizza dough recipe yields about 24 ounces of dough, enough for 3 10-12 inch pizzas.

PESTO PITA PIZZA

Steps:

• Preheat oven to 375°F.
• Place pita bread on baking sheet.
• Spray with Olive Oil cooking spray.
• Place in oven and bake for 3-4 minutes.
• In a skillet heat 1 tsp olive oil.
• Add spinach and saute just until slightly wilted then remove from heat and set aside.
• Remove pita bread from oven and spread each with 2 tablespoons of pesto sauce.
• Spread the remaining ingredients between the two pita breads.
• Top with mozzarella and Parmesan cheese.
• Bake for 10-15 minutes or until cheese is melted.

BREAKFAST PIZZA SKILLET

Steps:

• In a large skillet, cook sausage until no longer pink. Add potatoes, onion, green pepper, salt and pepper.
• Cook over medium-high heat for 18 to 20 minutes or until the potatoes are browned.
• Stir in mushrooms.
• Beat in eggs; pour over the potato mixture.
• Arrange tomato slices on top. Sprinkle with cheese.
• Cover and cook over medium-low heat for 10-15 minutes or until eggs are completely set (do not stir).
• Serve with sour cream and salsa if desired.