Saturday mornings. Cold pizza and cartoons. It’s one of my favorites memories of time with dad growing up. June has me thinking of Father’s Day. And picnics. And while it’s been surprisingly (wonderfully) mild here in Orange County, June promises the start of summer and sunshine. So, whether you want to whip one up for a lazy Saturday morning at home (those are so nourishing for your soul!) or want to make dad feel extra special on Father’s Day by nourishing his tummy, you can’t go wrong with a breakfast pizza. And, it makes a great and filling brunch or lunch after a good hatha or meditative flow yoga class.
I’m going to share with you the recipe I made for mine, as pictured. And then I’ll share with you some other toppings ideas. My head is currently exploding with at least 50 ideas (and they keep coming). But don’t let my ideas stop you. You can customize this to your hearts content and/or your dad’s flavor preferences. Who knows, maybe he loves to eat Hawaiian pizza while wearing his Hawaiian shirt (oh, dads…)
What You’ll Need:
For One Large-ish Pizza (Serves 3-4)
- Bob’s Red Mill Gluten-Free Pizza Crust Mix
- 2 tsp olive oil
- 1 clove garlic, grated or pressed
- 1 medium shallot, sliced very thinly
- 3 sprigs fresh thyme
- 3 eggs
- 2 cups baby arugula
- zest from 1 small lemon
- 1 tsp lemon juice
- 1 tsp olive oil
- salt and pepper to taste
- Preheat oven to 375°.
- Make the dough following the directions on the package. I used half of the mixed dough for this recipe. You can use the other half to make a second pizza, or you can store it in plastic wrap in the fridge for up to 3 days to make pizza later in the week. Or turn it into flatbread! You just can’t freeze it.
To shape the dough:
- So, I made a heart shape for this pizza. To make a heart shaped pie, cut a large square of parchment paper, fold paper in half and cut out a heart shape. Place on a cookie sheet.
- Now, if your dad is more of a football guy or a fisherman, or maybe you want to make a yoga mat shape, the trick is to take your parchment paper and, with a pen or pencil, draw your intended dough shape on one side of the parchment paper.
- Then turn it over, ink side down, on your baking sheet and shape the dough to fit your drawn outline.
- And yes! Circles and free form are completely acceptable. Any shape is delicious!
- To shape your crust, dampen hands and spread dough to edges of paper. I find it best to keep a small bowl of warm water close by while I do this so I can pop my hands in to keep them moist and dough-spreading-ready throughout the whole process.
- Once you’ve shaped your dough, bake dough for 10 minutes.
- While dough is baking, grate or mince garlic into 2 tsp olive oil.
- When dough is done, remove from oven and brush with garlic and oil mixture.
- Top pizza with sliced shallots and fresh thyme leaves (removed from the stems).
- Place back in oven for 5-7 minutes, until dough starts to turn a little darker around the edges.
- Open your oven and pull out the rack with the pizza. You’ll want to do the next step with as little movement to the pizza as possible.
- Carefully add eggs, one at a time to the top of the pizza. I find it easiest to crack each egg into a small bowl and slowly pour on top of the pizza. Because the pizza is hot, the egg will start cooking right away.
- Sprinkle eggs and pizza with salt and pepper.
- Push the rack back into the oven and bake for another 5-7 minutes, until the eggs are set. I like runny yolks so I baked mine for 5 mins. If you like a firmer egg, bake a little longer.
- Toss the arugula with lemon zest, 1 tsp lemon juice, 1 tsp olive oil, and a pinch of salt.
- When the eggs are baked to your liking, remove from oven and top with arugula salad.
- Slice and serve. Enjoy!
Now, here’s where it gets fun. Let’s talk toppings and options. You can serve the pizza as is with a side of fruit and some OJ or mimosas. OR…
- Add a side of bacon (pork, turkey or Tofurkey).
- Crumble bacon onto pizza
- top with sliced prosciutto
- Skip the arugula and add fresh herbs
- Top with sliced tomatoes, basil and mozzarella (Daiya vegan or fresh mozz)
- Add leftover roasted or grilled veggies over the eggs, sprinkle with parm or Daiya vegan cheese
- Once the eggs are cooked, remove from the oven and top with cooked crab and sprinkle with Old Bay Seasoning (and serve with Bloody Mary’s!)
- Maybe eggs with yolks aren’t your thing but scrambled is ok. So, scramble eggs and add on top after your last baking of the crust.
- Scramble the eggs with chorizo or soyrizo and add on top with avocado.
There are just two handfuls of ideas here but the list could go on and on. So, go on…make a breakfast pizza! And then the next time you’re at in the studio for yoga class, bring your dad, AND make sure to tell me what you put on your pizza. Or post in the comments below to share your ideas with others.
“A truly rich man is one whose children run into his arms when his hands are empty.” ~Anonymous
Whether you’re a dad looking for a little inspiration to get (or stay) on the mat, or you’d like a little inspiration to encourage your dad to practice yoga, check out Downward Facing Dad on chilldad.com. It’s a great article.
Photo credit: chilldad.com