I got angry at the Italian chef and gave him a pizza my mind.

I had a breakfast date with a dear friend a while ago. I’ve spoken of her before, she makes amazing bread. Well, when we do breakfasts together, we each cook something and share. It’s wonderful. It’s what we do. We share.

She usually makes something to do with bread: English Muffins, scones, muffins, or the like. She did not disappoint. She made these cinnamon scones which were ridiculous. She even made her own cinnamon chips. Can you believe that? Who does that? It was awesome.

She also made English muffin bread, which was divine. As usual.

That left me to make up something on the savory side.

I’d been cruising the internet and came across the concept of a breakfast pizza.



I LOVE leftover pizza for breakfast. Why wouldn’t a pizza devoted entirely to breakfast foods be amazing? I figured that I would make an omelet inspired pizza and got to work.

I set about making a 12 hour pizza dough the night before our breakfast. Something I will be doing exclusively from now on. Any and EVERY time I want pizza. It is incredible. It’s flavorful, crispy at the edges, light, fluffy. In short–perfect. Yes, it takes some planning, but it is the best crust you will ever make, and eat, at home.

Grab the recipe over at Smitten Kitchen.

And prepare to never want to eat anything else ever again.

Molly’s Breakfast Pizza


1 batch 12-hour pizza dough
1/2 onion, sliced really thin
1 pepper, thinly sliced
1/4 c Parmesan cheese
1/4-1/2 c Mozzarella cheese
1/4 c chopped cilantro
other toppings of your choice, like bacon, or ham, mushrooms, etc. The choices are endless


  1. First, caramelize your onion slices.

 You need your sliced onion, 1-2 teaspoons vegetable oil (I used grapeseed), and a little salt.

  • Heat the oil in a large heavy-bottomed frying pan over medium-high heat for 1 minute, or until it’s very hot but not smoking. Add the onions and let them cook for 2 to 3 minutes without stirring.
  • Toss the onions with a large spoon or spatula while seasoning them with the salt. Lower the heat to medium-low. The rest of the caramelization process happens slowly over medium-low heat for 20 minutes. You don’t have to stand over them the whole time, but stay nearby. Toss the onions over on themselves every 3 to 4 minutes so they all get their time on the bottom of the pan. The onions will weep and then slowly take on color as they release their liquid. When your onions are the color of a brown paper bag, they are done.

2. Next, remove the onions from the pan and set them aside. Then saute your peppers in the onion pan. Cook over medium-high heat for 5-6 minutes, until they are just starting to turn soft.

3. Meanwhile, place your pizza stone, or baking sheet, in the oven. Turn the oven on to 450 degrees Fahrenheit. Let that work in the oven for at least 30 minutes.

4. Next, shape your pizza dough.

5. Quickly remove the pizza stone from the oven. Sprinkle some cornmeal over it. Place the pizza dough on the hot stone. Be careful not to burn yourself.

6. Working quickly, arrange the toppings. Start with the caramelized onions and peppers. Sprinkle these with the Parmesan cheese. Crack the eggs over this next. Season with salt and pepper. Top everything with the Mozzarella cheese and the cilantro.

7. Place your pizza into the preheated oven and bake for 8 to 10 minutes, depending on how done you want your eggs. You will know the pizza is done when the crust is golden brown, and the cheese is melted and bubbly.

8. Remove the pizza from the oven and let it rest for at least 2 minutes before cutting into it. Serve with Sriacha, ketchup, tomato sauce, or toppings of your choice.




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