Best breakfast pizza ever!

Brunch knows best

Brunch, the most epic combination of breakfast and lunch. And what’s more fitting for brunch, than a pizza with bacon and eggs? I adore breakfast and it goes without saying that brunch is up there on my list. Lately, I have been on a pizza high, I don’t know why, but I have just been making all kinds of pizzas. After the success of the last pizza I decided that the blog is most definitely in need of a breakfast pizza.

There are so many wonderful things happening with this pizza. Firstly, let’s talk about my new found favorite; garlic confit. It is really nothing more than garlic poached in oil. Low and slow. Take a whole lot of cloves and cook on a low temp in oil. Traditionally olive oil is used, but I’m Jamaican. I used some nutty virgin cold pressed coconut oil, with a sprig of rosemary and two heads of garlic. It slow poached to perfection resulting in the softest buttery garlic imaginable. I placed it in the jar in the refrigerator once cooled and used scoops of it to do my regular everyday cooking, eggs, mashes potatoes and this pizza. The thing about coconut oil is it solidifies when cold, so when I whipped this mixture up it quite literally turned into a rosemary scented garlic “butter”

If you took a quick glance at the ingredient list and raised your eyebrow when you saw pepper jelly, lower them. The pepper jelly and tomato paste mix is better than any red sauce I have ever had on a pizza. It is and from now and forever more be the “red” on any pizza I make. It adds a lovely spice, sweetness and the tangy tomato kick from the tomato paste.

I’m thinking this may make an even better calzone than a pizza, since all the hot cheese and eggs and everything would get a lovely steam inside the dough. I’m not gonna lie. It’s a lot of steps, and I recommend making the confit ahead of time. Grab your favorite pizza dough recipe or get some of the store bought frozen doughs and have a ball, this is breakfast, lunch and dinner all in one bite.

Makes one large pizza or four personal pizzas

Ingredients (printable recipe)

For the garlic confit

2 to 3 garlic head all cloves peeled
1 sprig rosemary (optional)
Enough coconut oil to cover the garlic in the pot

For the toppings

¼ cup shredded Mozzarella

½ cup shredded Sharp cheddar cheese

¼ cup finely chopped red Onion

4 underdone eggs scrambled in coconut oil seasoned with salt, black pepper and a pinch of onion powder

4 bacon strips

For the sauces

4 tablespoon garlic confit

2 tablespoon fresh oregano

4 tablespoon chopped scallion

¼ teaspoon salt

2 tablespoon tomato paste

4 tablespoon pepper jelly

Instructions

For the garlic rosemary confit

• Add the garlic rosemary and oil to a small pot
• Put on medium heat and warm the oil to around 180/ 200 f
• Keep the heat to medium low for an hour
• Slowly poach the garlic in the oil
• Low heat for a long time will slowly cook the garlic. It will turn golden brown and be tender like butter
• Remove from the heat, cool to room temp
• Strain and discard the rosemary leaves
• Place in a covered jar, the coconut oil and garlic and store in the refrigerator

For the toppings

• Scramble eggs in coconut oil, salt, black pepper and onion powder so that they are underdone literally 10 seconds or so depending, you want it to be on the cusp of runny
• Remove from the heat and set aside
• Fry bacon until almost crispy, remove from heat chop into pieces and set aside
• finely chop red onion

For the sauces

• Blend together oregano, scallion, salt and 4 tablespoon garlic confit into a spread
• Warm pepper jelly so its in liquid form and mix together with tomato paste

For the pizza 

• Preheat the oven to 450 degrees
• Place the pizza dough on a cornmealed sheet pan or on a  pizza stone
• Spread a layer of garlic herb mixture over the crust
• Spread a thin layer of pepper jelly tomato paste over the crust avoid the edges
• Sprinkle shredded cheese over crust
• Spread a layer of scrambled eggs over top
• Add finely chopped onions
• Add bacon to the top of the pizza
• Bake in an oven for 10 minutes
• Serve 

Greedy Tips:

• For the toppings you can go to town, mushrooms, peppers you decide. I kept is simple, and as it pertains to cheese I’m not a fan of a cheesy overload, so I generally have restraint with cheese on a pizza because its so heavy and can easily weight down the crust. But that’s me.  

XOXO Greedygirl