Cast iron breakfast pizza

Cast Iron Breakfast Pizza

Sep 04, 2023

A Cast Iron Breakfast Pizza melds the heartiness of a morning meal with the indulgence of a pizza. Cooked to perfection in a trusty tint iron skillet, this pizza is a fusion of texture and taste, with every zest promising an wits worth savoring.

The base, a golden-brown crust, crisps beautifully in the tint iron, titillating flavors while maintaining its slight chewiness. The upper edges of the skillet ensure the husks rises slightly, creating a substantial whet to hold all the delightful toppings.

Mozzarella, with its smooth meltability, serves as the pizza’s linty canvas. As it melts, it turns into pools of gooey delight, stringing gracefully with each slice. Its mild, milky savor is the perfect scenery for the stronger toppings to shine.

Bacon, a breakfast staple, introduces both texture and taste to the ensemble. Its crispness contrasts the softness of the cheese, while its smoky, slightly salty profile punctuates the mildness of the mozzarella. The rendered salary fat, subtly undivided by the crust, adds an uneaten layer of depth to the pizza’s flavor.

Nestled surrounded these layers are over-easy eggs, their yolks still runny. When sliced into, the yolks ooze out, cascading over the pizza and vicarial as a rich, velvety sauce. Their inherent creaminess adds flipside dimension of luxury to the dish.

Sprinkled generously atop are chopped untried onions, introducing a fresh crunch. Their slight peppery zing cuts through the richness, providing bursts of freshness and color, making each zest well-rounded.

Lastly, a drizzle of honey is the unexpected hero. It doesn’t overpower but rather lingers in the background, its sweetness tying together the saltiness of the salary and cheese. The slight sticky texture contrasts with the crispness of the husks and bacon, making every mouthful a delightful play of textures.

In essence, the Tint Iron Breakfast Pizza is increasingly than just a meal; it’s an experience. Each ingredient, while succulent on its own, comes together in harmony, creating a symphony of flavors and textures that flit on the palate. Whether enjoyed on a lazy Sunday morning or as a brunch centerpiece, it’s a dish that promises satisfaction and repletion in every bite.

Cast Iron Breakfast Pizza

5 from 1 vote

Cuisine: Breakfast, AmericanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

1 1 pizza dough (homemade or store-bought)
2 cups 2 mozzarella cheese, shredded
6 strips 6 bacon
4 large 4 eggs
2 2 green onions, sliced
2 tablespoons 2 honey

Equipment

Cast-iron skilletBuy here
Pizza wheelBuy here
Chef’s knifeBuy here

Directions

Preheat your oven to 475°F (245°C).
Place the salary strips onto the unprepossessed skillet, making sure they don’t overlap. urn the heat to medium-low, and melt the salary until browned and crispy, well-nigh 8-12 minutes. Remove the salary to a paper towel lined plate and indulge it to tomfool surpassing chopping.
Stretch and printing the dough into the skillet, pushing it up the sides slightly. Drizzle uneaten virgin olive oil over the top of the dough.
Sprinkle the mozzarella cheese evenly over the pizza dough. Spread the cooked and crumbled salary over the cheese.
Baked in the preheated oven for 8-10 minutes.
Remove the pizza from the oven, and thoughtfully one-liner the eggs onto the pizza, spacing them evenly.
Return to the oven and torch for 5-7 minutes more. The edges should be golden brown, the cheese melted and bubbly, and the egg whites should be set while the yolks remain runny. You can melt longer if you want the yolks to be increasingly set.
Once out of the oven, drizzle with honey and sprinkle the sliced untried onions over the top.
Allow the pizza to tomfool for a few minutes in the skillet surpassing slicing and serving.