Hey friends! Its been one hectic week, so I’m glad to finally pop in with a post today! My mom used to make breakfast pizza a lot, but when I asked her for the recipe to convert she said she usually winged it. So that’s what I did too. We had it for dinner last night and it was really tasty! There are tons of possibilities for topping customization…share your ideas in the comments! (The husband likes to top his with salsa).
Clean breakfast pizza
1 whole wheat pizza crust
Use your favorite or use this one. I usually make the full recipe using all whole wheat flour, olive oil and raw sugar and split it in half. I use one half and freeze the other half. Just ignore the cooking instructions and follow the instructions below.
2 medium potatoes
1/2 cup chopped green peppers
1/2 cup chopped onions
2 tbsp olive oil
dash of salt
dash of pepper
dash of garlic salt
2 strips bacon
1 1/2 cups shredded cheese (I used a sharp cheddar)
Preheat oven to 400 degrees.
Chop potatoes into small pieces (about 1/2 inch chunks).
Cook pizza dough for 5 minutes, then pull out of the oven. Pierce any bubbled areas with a fork.
Cook potatoes, green peppers and onions in 2 tablespoons olive oil over medium heat. Cook until potatoes begin to brown, about 10-15 minutes.
Scramble 6 eggs in a bowl, adding salt, pepper and garlic salt. Pour over the potato/veggie mixture and stir until eggs are cooked.
Top crust with egg, potato and veggie mixture.
Cook bacon in the same skillet until crisp.
Chop bacon and sprinkle over the pizza.
Top with cheese.
Bake 8-10 minutes or until cheese is melted.