If I had to list one major thing that might be wrong with me, I might just list the fact that I get REAL excited by pizza. And you may think, “I do that too!” No. You don’t. I could/actually eat pizza multiple times a week. I literally don’t think there has ever been a time someone has said, “Hey Remington, let’s get pizza” that my response was anything similar to, “No thanks, I had pizza in the last year of my life.” It’s real. It’s deep. It’s true.
But, you probably haven’t guessed that judging by the 3 separate pizza recipes already in existence on this magical place of a blog.
And you know what? It’s not wrong. I formally declare that this part of me is right and beautiful.
Your judgment is wasted here.
I’ve seen so many breakfast pizza recipes floating around the interwebs and from my already strong, passionate love for any type of pizza, I’ve been wanting to try this for a while.
Also, there’s a grocery store in Lubbock that makes breakfast pizza and is kind of known for it. Let me tell you, I’m not even sorry for how much better mine is. Not even a teensy bit. It's laughable how not sorry I am.
I feel like they owe me an apology and a job offer. And wine.
No big deal.
So, anyways. Try this. Use my homemade pizza dough recipe. Your whole family will love you so much for it, they’ll want to lick your toes in gratitude. But don't let them. You'll go to jail without an original Netflix series option.
(Breakfast) Pizza Lorraine
Fresh Goat Cheese
½ lb. Cooked Turkey, sliced into strips
Cherry Tomatoes, sliced
Spinach & Arugula
Salt & Pepper, to taste
(See how fancy it sounds when you name things Lorraine???)
If you’re using my dough recipe because you finally decided to stop being lazy and make it, roll it out into a large rectangle and bake it at 450 for about 8 minutes. Once it is done and begins to bubble just a little, flip it over. Since we aren’t grilling it, this helps to cook faster and get a bit more crispy crust.
If you have a pizza stone, great. Use that. It’s awesome for this.
Using a skillet, add a little olive oil and the turkey and cook over medium heat to toast it just a little bit. For ease and timing, I used sandwich meat. It tasted great and worked perfect for this.
Once it gets just a little crispy on the edges, take it out of the skillet and put it to the side. Add the arugula, spinach and tomatoes to the pan and do the same thing for about 5 minutes. Wilt the lettuce down and toast the tomatoes just a bit.
Using your fresh goat cheese, soften it in the microwave for about 30 seconds. It’s already pretty soft but you want it to be spreadable. So, zap it and then stir until it’s about the consistency of really soft cream cheese and spread it all over your pizza dough as the sauce.
That's right ladies. We're using goat cheese as the sauce.
Disperse all of your toppings evenly over the pizza and then crack your eggs on top. Be careful to position them so the whites won’t run over the edges.
Return the pizza to the oven for about 8-12 minutes. This seems like a big timing difference but, it just really depends on how runny you like your eggs. If you like a little run, go for 8 minutes or less. If you like them thoroughly cooked, go for the 12. Honestly, I thoroughly cooked mine and it was amazing.
At first, I was a little hesitant about baked eggs on my pizza. No more. This is by far, the most amazing breakfast pizza I’ve ever made/had. And it definitely is the best I’ve ever made. #firstever
Try it and like it!