Breakfast Pizza
Breakfast Pizza might be just the morn meal you are searching for. One serving contains 637 calories, 11g of protein, and 41g of fat. This recipe serves 6. A mixture of storebought pizza dough, lemon juice, heavy cream, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. This recipe is typical of Mediterranean cuisine. If you like this recipe, you might also like recipes such as Breakfast Pizza, Breakfast Pizza, and Breakfast Pizza.
Instructions
Watch how to make this recipe.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Using a rolling pin, roll out the pizza dough to a thickness of about 1/4 inch.
Transfer the pizza dough to the lined baking sheet and brush the dough with the melted butter.
Sprinkle with 2 tablespoons Cinnamon-Sugar and bake until golden brown, about 10 to 15 minutes. Cool the pizza crust on a wire rack.
Meanwhile, in a medium bowl, mix together the cheese, cream, lemon juice, and zest.
Spread the cheese mixture over the cooled crust. Top with mixed berries and sprinkle with the remaining Cinnamon-Sugar. Slice like a pizza and serve.
Cut the vanilla bean in half, lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl.
Add sugar and cinnamon and stir to combine. Set aside in a small serving bowl.
Recommended wine: Chianti, Trebbiano, Verdicchio
Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Mazzei Fonterutoli Chianti Classico. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 32 dollars per bottle.
![Mazzei Fonterutoli Chianti Classico]()
Mazzei Fonterutoli Chianti Classico
"Lots of meat, berry and plum character on the nose and palate. Full-bodied, with velvety tannins and a long, rich finish. Decadent style that I like. Serious quality for the vintage. No Castello in 2002, so this was upgraded."-Wine SpectatorColor: Deep purplish-red but bright and exceptionally concentrated.Bouquet: Extremely intense and complex with scents of cherries and raspberries accompanied by light toasty and spicy shadings.Flavor: The impact in the mouth is incisive but soft due to a substantial structure of tannins in which those that are soft and well rounded stand out. Acidity is fused with the wine's body and aids the transmission of pleasant sensations of warmth and strength. The wine features a long finish that is unusual for a regular Chianti Classico.