Breakfast Pizza
Breakfast Pizza might be just the main course you are searching for. This recipe serves 10. One serving contains 542 calories, 23g of protein, and 34g of fat. From preparation to the plate, this recipe takes approximately 55 minutes. This recipe is typical of Mediterranean cuisine. If you have mozzarella, onion, garlic, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.
Instructions
Combine the whole tomatoes with their juices, diced tomatoes, cilantro, onion, garlic, jalapeno, sugar, cumin, 1/4 teaspoon salt and the lime juice in a food processor or blender. Pulse several times until it reaches the consistency you like. Set aside.
Place the oven rack in the lowest position and preheat to 475 degrees F. Fry the bacon in a large skillet over medium heat, turning occasionally, until chewy, about 8 minutes; drain on paper towels. Chop into bite-size pieces.
Meanwhile, heat 1 tablespoon vegetable oil in a separate large skillet over medium-high heat; add the frozen hash browns and cook, stirring occasionally, until they just start turning golden brown, about 7 minutes.
Remove from the pan and set aside. In the same skillet, fry the red and green peppers in the remaining 1 tablespoon vegetable oil over
medium-high heat until they're nice and brown, about 5 minutes. Set aside.
Roll out the pizza dough on a lightly oiled baking sheet.
Spread 1/2 cup salsa over the dough, then evenly distribute the sliced mozzarella over the salsa.
Sprinkle with the hash browns, bell peppers and bacon.
Next comes the fun part! Make 8 little wells in the filling here and there all over the surface of the pizza; crack the eggs into the wells.
Sprinkle with salt and pepper to taste.
Bake until the crust is golden brown and the eggs are set but still slightly soft, about 15 minutes.
Cut into large pieces and serve with the remaining salsa.
Photograph by Steve Giralt