mushroom, tomato & basil breakfast pizzas

I’ve had a lot of great breakfast pizzas lately and I don’t know why I never thought of making one myself. Cookshop and ABC Kitchen have tasty pizzas, both are delicious but very different. Cookshop’s is big and has an incredible chewy crust and ABC’s is more of an individual size, thin and crispy and is covered in super savory mushrooms. While they do take longer  to make than my typical eggs n’ avocado toast, sometimes it feels good to put a little more effort into breakfast.

I used whatever I had on hand for this but really anything goes when it comes to pizza, so have fun and experiment. My pizza dough was store-bought, Trader Joe’s to be exact, but if you have yeast at home it’s pretty easy to make your own. I took home some Montasio cheese from work which gave it a perfect dose of saltiness, but next time I’d use something more like mozzarella as the base and use a flurry of the Montasio or a parm on top.

give the mushrooms enough room and they'll brown just right

don't worry if the yolk runs when you crack the egg, the surrounding ingredients will hold it and it will bake in place

mushroom, tomato & basil breakfast pizzas

serves 2

ingredients

  • 1 tablespoon salted butter
  • 2 cups sliced crimini mushrooms
  • 8 ounces whole wheat pizza dough
  • 1 teaspoon olive oil
  • 1 cup grated cheese
  • 2 small tomatoes, cut into wedges
  • 2 eggs
  • 8 basil leaves

procedure

  1. Preheat oven to 450°. Line a rimless baking sheet with aluminum foil.
  2. In a saute pan over medium-high heat, melt butter. Add mushrooms; cook, stirring once in a while, until brown on both sides. Set aside.
  3. Divide dough in half. On a floured surface, roll out each ball of dough until it is about 10-inches in diameter. It might seem too thin but remember, it will rise and thicken after baking. Transfer rolled out dough to baking sheet.
  4. Brush 1/2 a teaspoon of oil over both doughs. Divide cheese, tomatoes and mushrooms amongst both, leaving room in the middle for the egg.
  5. Crack one egg in the middle of each pizza. Season egg with salt and remainder of pizza if necessary, depending on the cheese you use.
  6. Bake in the oven 8 minutes. Remove pizzas from the baking sheet and bake straight on the rack for 2-4 minutes or until the egg whites are set, cheese is melted and crust is golden brown.
  7. Remove from oven and garnish with basil leaves. (I garnished before and ended up with black, crispy basil. Oops!)
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