Sourdough Breakfast Pizza

We at Rebel Bread love making this pizza in a sheet tray on the grill, because it gives us an excuse to barbecue in the morning. Our favorite “breakfast” toppings are listed here, but feel free to use whatever favorite fix-ins you find in your fridge or at the farmer’s market.

This recipe calls for 2 1-lb containers of Rebel Bread Sourdough Pizza Dough, which feeds 4-6 people.

INGREDIENTS

2 1-lb containers Rebel Bread Sourdough Pizza Dough
A few tomatoes, blanched, peeled, and pureed into sauce OR ½ can tomato sauce or puree
1 potato
1 shallot or ½ red onion
½ lb breakfast meat of your choosing
4-6 eggs
1-2 cups fontina cheese, shredded

DIRECTIONS

Preheat oven or barbecue to 500ºF for at least 30 minutes.

Generously coat a quarter sheet tray with olive oil, then use your hands to smear it all over the pan including in the corners and up the sides.

Drop the dough directly into your pan. Flatten the dough with your hands or rolling pin, then begin stretching it out to the edges of the pan. The dough will retract inward and shrink back. Allow to rest for 10-15 minutes, then continue stretching until it has reached your desired size. Meanwhile, prepare your toppings…

If using fresh tomatoes, score an “x” into the bottom of each tomato then blanch in boiling water for a few minutes. Shock in cold water, then peel the skin off the tomato using the “x” to help you out. Remove seeds and pulp from center, then puree until smooth. Add a glug (1 Tbsp) extra virgin olive oil, pinch of salt, and a shake of dried oregano, and stir to combine.

Thinly slice potato on a mandolin or carefully with a knife into ⅛”-thick rounds.

Cut shallot or onion in half, then slice into thin strips.

Cook breakfast meat if using, then cut into bite-sized pieces.

For soft-set eggs: After topping your pizza, make ingredient “wells” with some of your thicker toppings, then crack the eggs into them. Sprinkle eggs lightly with salt before baking.

For scrambled eggs: Bake pizza without eggs and make scrambled eggs on the side. Add scrambled eggs as a topping after pizza is finished baking.

Top your pizza! Add toppings, then place directly on your preheated grill / in the oven, or cover and refrigerate up to one day before baking.

Bake for 14-20 minutes until the crust is crisp on the bottom and toppings are cooked through. For a crisper crust, transfer to a wire rack to cool immediately after removing from the oven.