posted by on Breakfast, Brunch, Eggs, Pizza, Vegging In


I’ve been obsessed with the idea of breakfast pizza ever since I had it a few years ago in Boston. My favorite food + my favorite meal of the day = genius. I finally got around to making one a couple weekends ago, using a recipe from one of my favorite sites, The Kitchn, for my boyfriend and friend Samira, who was in town for the weekend.

I wanted to make everything from scratch (from the dough to the sauce), but the planning that comes with that dough (i.e. letting it rise for hours on end) can be such a downer. Luckily, this recipe for a thin crust pizza needed no rising time, though I did make it the night before to avoid keeping my guests hungry in the morning. I let it refrigerate overnight, and in the morning, I took it out to warm up to room temperature while I prepared the rest of the ingredients.

I kept one of my pizzas plain with just tomato sauce, herbs and cheese, and for the other I repeated all that and added roasted red peppers, which I dabbed with a paper towel since they came out soaking from the jar. I actually preferred the former; it seemed so classic.

{Fresh Italian parsley, rosemary and basil}

{Topping the dough with homemade classic red tomato sauce}

The only bummer about my preparation was that because I have a finnicky oven and don’t own a pizza stone, it was difficult to sync the baking of the crust with the baking of the egg. As soon as the crust turned golden brown (and dark brown in some spots), I knew that a runny egg would have to do. Now, I don’t think you need to go out and buy a pizza stone, but a reliable oven is helpful. (Dang you, New York City appliances!)

Despite the yolk issue, the pizza was such a hit thanks to the garlicy tomato sauce and fresh herbs. I’m just itching to make this again. With dough that easy to prepare, I could see this becoming a part of my staple at-home brunch menu.

{Messy but in the best way possible}


  1. Shy
  2. fareesa

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