Project Description

Fun Recipe for Breakfast Pizza

This recipe is from my June 2020 blog post Zoom Breakfast Pizza. Click here to read the full post…

Print

Cheesy Breakfast Pizza

Dorothy's pizza with cherry tomatoes, fresh mozzarella, ricotta, leeks, fresh garlic, topped with 2 fried eggs.

My family and I enjoy meeting on Zoom. One of the things we like to do is, not surprisingly, cooking. Since the meetings occur in the morning for me, when the subject was pizza, I opted for a breakfast version. I hope you enjoy it.

  • Author: Dorothy Calimeris
  • Prep Time: 30 mins. (dough rises overnight)
  • Cook Time: 20 mins.
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Pizza
  • Cuisine: Italian/American
  • Diet: Vegetarian

Ingredients

Scale

For the Dough

  • 1 cup warm water
  • 1 tablespoon honey
  • 2 teaspoons yeast
  • 1/2 teaspoon salt
  • 1 cup semolina flour (optional)
  • 2 cups (or more) flour
  • Olive oil
  • 1 tablespoon olive oil

For the Filling

  • 1 tablespoon olive oil
  • 3 green garlic sprigs, thinly sliced, white and some of the green part
  • 3 leeks, thinly sliced, white part only
  • 1/2 cup white wine
  • Salt and freshly ground pepper to taste
  • 8 ounces ricotta cheese
  • 8 ounces smoked mozzarella
  • 8 ounces cherry tomatoes, cut in half
  • 1/2 teaspoon dried savory
  • Sea salt and freshly ground pepper to taste
  • Olive Oil

Instructions

For the Dough

  • Place the water, honey, and yeast in a small bowl until the yeast begins to bloom.
  • Add the salt and semolina flour and mix until blended.
  • Add the flour and mix until you create a soft dough, you may need more flour.
  • Remove from the bowl onto a floured surface.  Lightly coat the bowl with olive oil.
  • Knead the dough until elastic, but very soft.
  • Place in the oiled bowl, cover and refrigerate overnight.

For the Filling

  • Heat the oil in a medium frying pan over a medium high heat.
  • Add the green garlic and leeks and sauté until wilted, about 1-2 minutes.
  • Add the wine, increase to high heat, and cook until evaporated, about 3 minutes

To Assemble the Filling

  • Heat the oven to 450F
  • Lightly oil a baking sheet with olive oil and sprinkle with cornmeal (this helps crisp the crust and makes
  • it easier to slide off the sheet and onto a
    cutting board).
  • Gently shape the pizza into a round that fits within the sheet pan without hanging over the edge, about 13” round.
  • Place on the prepared sheet pan.
  • Dot the dough with ricotta and sautéed vegetables.  Arrange the mozzarella over and sprinkle the cherry tomatoes and dried savory on top.  Sprinkle with sea salt and freshly ground pepper.
  • Drizzle with olive oil.
  • Place in the preheated hot oven and bake until golden and the cheese is beginning to brown about 15-20 minutes.
  • Slide onto a cutting board and cut into wedges.

Notes

The recipe calls for semolina flour, but if you don’t have it, it’s fine to replace it with another cup of flour.

Green garlic heralds spring with a delicate flavor.  The bulbs have a thick out outer skin which can be easily removed.  If you can’t find green garlic double the leeks.  You can sauté the vegetables the night before.

Nutritional info is without the fried eggs.

Nutrition

  • Serving Size: 1 slice
  • Calories: 514
  • Sugar: 5.8g
  • Sodium: 457mg
  • Fat: 18.1g
  • Saturated Fat: 8.7g
  • Carbohydrates: 66.5g
  • Fiber: 3.8g
  • Protein: 21.8g
  • Cholesterol: 39mg

Keywords: breakfast pizza, vegetarian pizza

Did you make this recipe?

Share a photo on social media, and tag us — we can't wait to see what you've made!