Miya's Kitchen: Breakfast Pizza Notes

By Miya Kusumoto / Photography By Miya Kusumoto | July 10, 2017
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breakfast pizza
Try different toppings to customize this pizza every time you make it.

My Leslie Knope Waffle equivalent is the good old-fashioned egg. We know this. We have established this. I will put eggs on anything, eat them at any time and any way. If you somehow create an appetizing mash-up of breakfast and pizza, then you, my friends, have found the skeleton key to my heart.

I’m a fair weather fan in the let’s-combine-two-really-good-things-to-make-a-new-trendy-food movement because sometimes you get things like the Cronut or Ramen Burgers and sometimes you get things like the Hot Dog Bites Pizza, where your pizza crust is somehow turned into mini hot dogs. I’m skeptical, at best. But alas, here I am brainstorming what my next brunch experiment should be and a hybrid of two foods I often eat in the same day, not necessarily the same meal, comes to mind.

I’ve seen the breakfast pizza with scrambled eggs, lots of veggies and a variety of meats and cheeses but I wanted to keep it as close to breakfast and as (over)easy as I could. I made my regular pizza dough, then added mozzarella and fontina with herbs, green onions, bacon, potatoes and a perfectly runny egg. The result was a mash-up I will be repeating over and over again until I can somehow muster up the courage to try an experimental breakfast rice or pasta.

 

Article from Edible Northeast Florida at http://ediblenortheastflorida.ediblecommunities.com/eat/miyas-kitchen-breakfast-pizza-notes
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