Breakfast Pizza


  • 1 ½ tablespoons 
  • 3 assorted (red,green, and /or yellow) bell peppers, cored, seeded, and cut into thin strips
  • 1 onion, halved lengthwise and thinly sliced crosswise (1 cup)
  • 1 cup finely diced (¼ inch) cooked bacon (½ lb.)
  • ½ cup green peas
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ cup 
  • ½ cup plus 2 tablespoons whole milk
  • 2 cups coarsely grated Monterey Jack cheese (about 6 ounces)
  • 6 large eggs
  • Freshly ground black pepper
  • Basil


  1. Melt 1 ½ tablespoons of  in a large heavy skillet over moderate heat.  Add bell peppers and onion and cook, stirring, until softened, about 6 minutes. Stir in ham and remove from heat.
  2. Put racks in upper and lower thirds of oven and preheat oven to 425°F.  Grease two large baking sheets.
  3. Whisk together flour and baking powder in a medium bowl. Blend in ½ cup of  until mixture resembles coarse meal.  Add milk and stir until mixture just forms a dough.
  4. Gather dough in ball and knead gently 6 times on a lightly floured surface. Cut into 6 equal pieces. Roll out each piece into a 7-inch round and form a ½-inch-high rim on each one by turning in edges of dough and pinching them until round measures 6 inches. Arrange 3 rounds on each greased baking sheet.
  5. Divide cheese among rounds and top with bell pepper mixture, making a well in center. Carefully crack an egg into each well.
  6. Bake pizzas, switching position of sheets halfway through baking, until yolks are just set, 12 to 15 minutes. Season pizzas with salt and pepper.
Serves 6


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