Your family will love this yummy breakfast pizza. My sister came over Friday night, and as usual I wanted to make her an awesome Saturday morning breakfast, that she loves. This is what she had to say about the breakfast pizza.
“It’s Saturday morning. I open my eyes up to the amazing aroma of fresh baking dough topped with tomatoes, green onions, olives, eggs and ham. The authentic smell was calling me downstairs. Coming down I see this fresh baked breakfast pizza waiting for me. It’s a one of a kind breakfast. Something that gets your day started right and makes sure you’re ready to face all battles! This pizza is something that brings memories, and adds on to our sisterhood reminiscences.”
*** I strongly recommend to use pizza stone for baking your pizza. Makes a big difference.
Makes: 10 slices
1 recipe Quick & Easy Pizza Dough
1/4 cup milk
Salt and pepper
1 Tbsp. Olive oil
1/2 Red pepper, chopped
1 medium tomato- chopped
2 green onions- chopped
5-6 pitted kalamata or ripe olives, quartered3/4 cup feta cheese, crumbled
1/2 pound pre-cooked ham, chopped
2 Tbsp. Ranch ( I used creamy Caesar)
1/2 cup cornmeal
Preheat the oven to 475 degrees.
Meanwhile, in a medium bowl, scramble eggs with milk and salt and pepper. In a non-stick skillet, add oil and sauté bell peppers for 1-2 minutes. Add egg mixture and cook stirring continuously, until eggs are firm, cooked thoroughly.
Prepare the pizza dough according to the recipe. Sprinkle enough cornmeal to lightly cover a pizza stone or baking sheet. Stretch and roll the pizza dough out to fit your pizza stone or baking sheet.
Crimp edges of dough with fingers to slightly form a rim.
Pour ranch dressing onto the crust and spread evenly with an off-set spatula. Scatter egg mixture all over the top. Top with chopped ham, sprinkle with feta cheese. And lastly sprinkle chopped olives, tomatoes and green onions over entire pizza. Bake in preheated oven at 475 degrees until crust is golden brown and bubbly, about 15 minutes. Remove and let cool slightly before serving.