The first time I made this breakfast pizza was sort of a mistake out of necessity. I forgot to go grocery shopping but promised producer Marta that I would make her pizza when she got home from work. She called me when she left work to let me know to start the oven, and that’s when I panicked. I realized I only had dough and cheese. No red sauce, tradish toppings, and zero time to run to the store. I did have Just Egg, Impossible breakfast sausage, and red onion. Ok, I thought, I can work with this. But what do I do about sauce??? I open the fridge, and look at bbq sauce (which I still might try someday), then salsa (it's a kind of tomato sauce, right?), then that dilishy Drew’s Vegan Ranch raises its hand and puts its arm around the TJ’s Green Dragon and said they were ready to do a job no one thought they were ready for. Hell yeah dudes, time to shine. The rest is Cornfield Bigfoot history. This is by far my favorite invention and I can’t wait to hear how your pizza comes out.
What makes pizza the best platform for flavors is that it can hold any topping. I have never had a breakfast pizza but now it’s my fav pie. Theoretically a thanksgiving pizza is possible. The dough is certain, but from there the sauce, cheese, toppings combos are as numerous as the stars. And what is the journey of learning to eat a new way if not an adventure. I love a good adventure and I am happy you took the breakfast pizza one with me. BUT, there is also a line of sorts. There CAN be too many toppings on a pizza. You want to taste every topping and experience how they mingle together. Too many toppings can drown each other out like sounds in a city. Thanks for reading my pizza philosophy. Now go make things delicious.
INGREDIENTS
Trader Joe’s pizza dough
Drew’s Organics vegan ranch
Trader Joe’s Green Dragon hot sauce
Violife mozzarella shredded cheese
Violife cheddar shredded cheese
Trader Joe’s soy chorizo
JUST Egg
Salt
Cracked black pepper
All-purpose flour
Olive oil and/or Earth Balance butter (whichever you prefer)
Grape tomatoes (we also love bell pepper)
INSTRUCTIONS
Take pizza dough out of the refrigerator. It needs to rise for 20 minutes.
Preheat the oven to 450 degrees.
Turn on the burner and set to medium-low. Grease skillet with Earth Balance butter or olive oil. Pour half a bottle of liquid Just Egg into the skillet and season with salt and pepper. Cook Just Egg into bite sized scrambled pieces. Remove from heat and set aside.
Keep burner set to medium-low. Grease skillet again with olive oil. Use half a tube of Trader Joe’s soy chorizo. Cut chorizo out of casing and place in skillet. Cook until lightly browned. Remove from heat and set aside.
Roll out pizza dough according to the instructions on the package and place on baking sheet or pizza stone.
Sauce dough to your liking with Drew’s Organics vegan ranch and Trader Joe’s Green Dragon hot sauce (we like a lot of hot sauce).
Top pizza with mozzarella cheese, cheddar cheese, chopped tomatoes, cooked chorizo, and cooked egg.
Bake in the preheated oven for 20 mins or until the crust is lightly browned.
Pour yourself another beer and enjoy!
IT'S ALL ABOUT THE BEER
I’m pairing Prost Brewing’s Marzen with the breakfast pizza. This traditional German Lager is what most know as an Oktoberfest. Its sweet toffee flavor and easy drinking body are a perfect match for the bread dough, a good malty opposite of the savory chorizo, and will sit lightly in your tum while that wonderful pizza does the filling.