I recently came across a recipe on a blog for breakfast pizza. I was like “Hmm, ok whatever.” Until I saw one of the ingredients was goat cheese. Hello!! We are total goat cheese fanatics at my house! I called my husband and told him that I knew what we were having for our traditional Sunday morning breakfast! Thanks to the Beantown Baker for the recipe. I did make a few changes, though!
1 large Boboli pizza crust
1 onion, chopped in large chunks
sprinkle of thyme
1-2 tsp minced/chopped garlic
salt, pepper and Italian Seasonings to taste
2 Roma tomatoes, chopped into small chunks
1 garlic and herb goat cheese
Preheat oven to 450 degrees. Saute’ onion and garlic in olive oil until soft and barely turning golden. Season to taste with salt and thyme. Remove completely from pan and set aside. Fry 4-5 strips bacon until crispy enough to crumble. Set aside.
Place pizza crust on a pan and sprinkle lightly with olive oil. Rub gently over the crust to spread evenly. Sprinkle on parmesan cheese over the whole crust and follow with some goat cheese and half the tomatoes. Spread the bacon crumbles evenly, then the other half of the tomatoes. Add more goat cheese, just however much you want (I like a lot!). Sprinkle a litte more parmesan over everything, then season with salt. Make three small “holes” in the toppings to place your eggs, but don’t put them yet.
Bake the pizza 5 minutes, then remove and crack your eggs and place into the holes. The whites may run but the yolks should stay put. Sprinkle the eggs with a little more salt and pepper and lightly dust the whole pizza with Italian Seasonings. Bake 10 more minutes. Remove from oven (eggs will still be jiggly) and make a foil tent to place over the pizza. Let sit for 5-10 minutes, or to the firmness you desire for the eggs. Cut and eat!
The Verdict: OMG. This is so delicious, I’m ready to pop as I type this! The flavors were just fantastic. The original recipe calls for using smaller pizza crusts, which were not available at my grocery store. I added in the onions because I LOVE onions! Also, it originally called for fresh parsley but the selection at my grocery store wasn’t very appealing. I will definitely be making this again SOON! I think it’d be great as a “breakfast supper” as well!