Tuesday, March 26, 2013

Breakfast Pizza

If I could choose one food for the rest of my life it would be pizza.  It's incredibly versatile, delicious and can be super healthy when loaded with veggies and a whole grain crust. In Argentina eggs are a popular topping for pizza, I mean how genius! This became my inspiration, along with trying to find ways to incorporate more veggies in my family's diet, even for breakfast. Pizza is a great, easy way to get vegetables on your breakfast table and into your children! My breakfast pizza is loaded with creamy scrambled eggs, crispy, pasture raised, nitrate-free Canadian bacon, sweet and smoky roasted peppers and sharp aged sheep's milk cheese.  I also used a super nutritious, homemade,whole grain pizza crust (click the link for my recipe).  In other words, it's eggs and toast revamped!  Feel free to add even more veggies; spinach, tomatoes, onions or mushrooms, the options are endless!

Let's talk eggs!  We eat a lot of eggs in our house, they are cheap, easy and can be eaten any time of day.  Not all eggs, however, are created equal.  Grain fed, caged chickens lay very unhealthy and very tasteless eggs. These eggs have very pale yolks and are higher in fat and cholesterol while being lower in vitamins and minerals than their organic and farm raised counterparts.  We always buy our eggs from local farmers because the labeling on eggs is so confusing and we want to be completely sure that the hens that lay our eggs have regular access to the outdoors and are supplemented with quality, non-GMO grain.  These farm raised, free-range conditions produce eggs that are higher in Omega-3's, vitamins A and E, while also being lower in fat and cholesterol.  They are also, more importantly, loaded with flavor. They taste rich, grassy and even sort of meaty...I am in love with them!  Locally raised eggs are so incredibly easy to find and are totally affordable. They also come in lots of beautiful colors and are all unique in flavor.


1 pizza dough, preferably whole wheat or my homemade whole grain

1/2 cup of your favorite marinara sauce

2 whole eggs

2 egg whites

2 pieces of Canadian bacon, chopped

2 roasted peppers, chopped, I use the Divina roasted peppers with garlic

1 cup of part-skim shredded mozzarella, we always use Cabot (100% of the profits go to the farmers and its made in VT which is local for us)

1/4 cup of a sharp aged cheese, shredded, such as: asiago, parm, manchego or cheddar, I used an organic, raw milk manchego

1 Tbsp of your favorite dry Italian seasoning mix, I like thyme, oregano and basil for pizzas


Preheat the oven to 450 degrees F.

Heat a non-stick pan over medium-high heat, add a tsp of olive oil and cook Canadian bacon till browned, about 5 minutes. Remove from pan, set aside and turn the heat down to low.

In a small bowl whisk together the whole eggs and whites and cook in the non-stick pan on low heat, remove from the pan and set aside.

Roll out your dough on a floured surface and place on a pizza stone or cookie sheet. Top with sauce, both cheeses, eggs, bacon and peppers.  Rub the dried spices between your palms, crushing them slightly and sprinkle over the pizza.

Place in the oven and cook till the crust is slightly browned and cheese is bubbly, about 10 to 15 minutes.

Remove to a large cutting board, allow to cool slightly and cut into slices with a pizza cutter. Enjoy immediately or at room temperature.

“Pizza is like the entire food pyramid!” 
― Madeline Oles

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