RECIPE #420, DAY #591
ORIGINAL RECIPE: “Ree Drummond’s Breakfast Pizza,” from Food Network Magazine, March 2014*
TIMING: 45 minutes
DIFFICULTY: Pretty easy
TOOLS: Baking sheet or pizza pan and a skillet
COOK TYPE: Oven
HEALTH: Well, this is actually quite a step up from cereal or a Mc-whatever. It does involve bacon and white grains, although you could replace it with whole wheat pizza dough. Getting veggies into your breakfast? Almost priceless.
EXPERIENCE: This looked like it would a winner. And it was.
While everyone plowed through it, however, I was trying to decide if I should replace the salsa with a more traditional pizza sauce. The salsa was good, but bacon and mozzarella do not say Mexican or even Southwestern to me. And salsa also doesn’t really make me feel breakfast, either (although, of course, it is an integral part of migas, etc.).
In the end, I couldn’t really decide. Maybe try both? I’m going to try a pizza sauce next time, and make this salsa for use with tortilla chips.
NOTES: This makes way too much salsa, which is always welcome around here. Just jar it us and keep it in the fridge for late night snacking with tortilla chips.
- In a blender, combine 15 ounces whole tomatoes, 15 ounces diced tomatoes with green chiles, 1/4 cup cilantro, 2 tablespoons white onion, 1 clove garlic, 1/2 jalapeno pepper, juice of 1/2 lime, 1/4 teaspoon granulated sugar, 1/4 teaspoon cumin, and 1/4 teaspoon salt. Blend until mostly smooth, but still a little chunky. Set aside.
- Lay out 1 pound bacon slices on a rack in a roasting pan. Place in a cool oven and turn it on to 400F. Cook until still a little chewy. Remove to cool and adjust the oven to 475F. With kitchen scissors, cut the bacon into bite-size pieces.
- Heat a skillet with 1 tablespoon safflower oil over medium-high heat. Cook 2 cups frozen hash brown potatoes until browned on the bottom. Flip and brown again. Salt and remove from the pan.
- Add another tablespoon safflower oil to the pan. Saute 1 chopped red bell pepper and 1 chopped green bell pepper until softened. Remove from heat and set aside.
- Lightly oil a baking sheet. Roll out a ball of pizza dough and place on the sheet. Spread out 1/2 cup salsa, sprinkle with 12 ounces fresh mozzarella, the hash browns, the bell peppers, and the bacon. Make 8 evenly-spaced wells in the toppings. Into each well, crack 1 of 8 eggs and lightly salt it.
- Bake for 15 minutes, until crust is browned and firm on the bottom.
Serve with orange juice spritzers and an optional arugula-basil salad to top (or cilantro if you went with the salsa).
LEFTOVER IDEAS: These reheated well within a couple days, just warmed in the toaster oven.
*Recipe changed from the original.