I may have mentioned this before, but I cannot emphasize enough that brunch is by far my favorite meal of the day. Something about the flavor combinations presented by combining lunch and breakfast, along with the excuse the enjoy a cocktail in the morning just makes my heart smile (I’m definitely not a heavy drinker, but I’ve never met a mimosa I didn’t like).
During the first few years at the company that I work for, my office was located on the other side of town. The downside was the obvious long drive but the upside was that it was located near this great little pizzeria that had the most amazing breakfast pizza. And I certainly ate my share.
So fast forward a few years and terrible BP (as we called it) withdrawals, I decided to do something about it. As I perused our local grocery store for a few items to get us through the weekend, I had a thought. J LOVES Puff Pastry. I LOVE BP. Maybe it’s time to combine these ideas. So I did just that.
After a quick Pinterest search, I came across the blog Full Fork Ahead which had a similar recipe to what I was looking for. I skimmed through it, noting the cooking times and temperature as guidelines and I dove in head first. The results, I’m happy to report, were delicious.
Puff Pastry Breakfast Pizza
Source: Loosely based on and inspired by a recipe found at Full Fork Ahead, which based on a recipe from Food Network Magazine
- 1/2 a package of bacon, fried, crumbled and divided (half for each Puff Pastry Sheet)
- 1 package of frozen puff pastry sheets, thawed (my package contained 2 sheets)
- Flour to sprinkle on your surface for rolling out your puff pastry dough
- 1 cup of shredded cheddar cheese, divided (1/2 a cup per puff pastry sheet)
- 1 cup of shredded mozzarella cheese, divided (1/2 a cup per puff pastry sheet)
- 10 eggs, divided (5 eggs per puff pastry sheet)
- 1/2 cup of milk, divided (1/4 cup per puff pastry sheet)
- Salt and pepper to taste
Preheat your oven to 425 degrees.
On a lightly floured surface, roll out your puff pastry dough so that it’s slightly thinner and there are no cracks (you can fix any cracks with a bit of water). Fold the edges over slightly to create a crust, I used a bit of water to adhere them. Prick the inside of your dough with a fork.
Bake for about 8-10 minutes. Your dough will look puffy and golden brown. Make sure you don’t under cook this part (the photos shown were not done enough, and this resulting in the egg leaking and the bottom crust having a chewier texture- still tasty but the other crust that I let go a bit longer had no leakage and a much tastier consistency).
Using a fork, prick the puffy inside of the dough and press gently with the back of the fork to deflate the middle so that the crust stands a bit taller. I cannot stress enough to be gentle so that your fork only pierces the top layer and not all the was through the crust.
Mix your eggs and cream (divided for each Puff Pastry Sheet) with some salt and pepper to taste. Make sure to mix them well.
Sprinkle evenly a 1/2 cup of each cheese onto each respective Puff Pastry sheet. Carefully pour the egg mixture on top of this and sprinkle with the bacon.
Bake for 10-15 minutes or until the egg is set.
This makes 2 breakfast pizzas.
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