Breakfast Pizza

Fall 2012

Executive chef John Macdonald of Woodside Plantation Country Club in Aiken, S.C., shares his breakfast pizza inspired by the Italian frittata, a brunch standby. This mouthwatering recipe, crowned with sunny-side-up eggs, rises to the occasion even when you get up on the wrong side of the bed. “What’s not to love about breakfast pizza? You can serve it to a group to eat out of hand and custom design it in any flavor.”

1/4 cup cornmeal
1 pound refrigerated fresh pizza dough
1/2 cup grated Parmesan

1/2 cup grated mozzarella
8 strips cooked thickly sliced pepper bacon, chopped
1/2 pound cooked smoked sausage or spicy Italian sausage, crumbled
fresh ground black pepper
3 scallions, thinly sliced
1/2 medium red onion, thinly sliced
2 tablespoons parsley, minced
2 tablespoons basil, chopped
6 large eggs

Thirty minutes before baking, preheat the oven to 450 degrees. Sprinkle a pizza pan or baking sheet with cornmeal. Stretch the pizza dough to fit your pan and pinch the edges. Alternately, roll dough out with a rolling pin on a floured surface into a 12- to 14-inch circle. For a crispier crust, prebake the dough for 4 minutes before topping it. Cool slightly.

Sprinkle crust evenly with cheeses, bacon, sausage, pepper, scallions, onions, parsley, and basil. Gently crack whole eggs over the top of the pizza, keeping yolks intact for sunny-side-up eggs. Space eggs evenly apart. Bake for 10-15 minutes, rotating the pan after 5 minutes for even cooking.

Remove from oven and cool slightly. Slice as desired and serve.

Yield: 6 servings

CHEF’S TIP: “Use a pizza stone to bake crispier pizza and a peel spatula to transfer the pie from the oven to the serving platter.”

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