Susie Csorsz Brown
Yes, you read that right: pizza for breakfast, and it isn't even warmed-up leftovers! This is a fun recipe, definitely a nice addition to a weekend breakfast.
You can change the toppings depending on your preferences and what you have on hand.
Yield: 8 servings
2 1/2 cups all-purpose flour (or mix of white wheat and ap)
3/4 teaspoon fine grain salt
3 teaspoons baking powder
1 tsp aleppo pepper, optional
1 1/2 cup cold buttermilk (or 3/4 cup yogurt blended with 3/4 cup milk)
3 tablespoons unsalted butter, melted
1 tablespoon unsalted butter, at room temperature
9 large eggs
Salt and pepper
2 tablespoon milk
1 cup sharp cheddar cheese
4 oz. fresh mozzarella, sliced
1/2 cup sausage, cooked and chopped
1 roma tomato, roughly chopped
2 T capers
3 tablespoons chopped scallions, optional
Preheat the oven to 425°F. Line a baking sheet with a sheet of parchment; set aside.
For the biscuit crust, place the flour, salt, and baking powder in a large bowl. Add aleppo if using. Whisk to combine. Pour the melted butter into the buttermilk and stir gently to combine. The butter will clump up; that's what you want. Make a well in the center of the flour mixture and pour in the buttermilk mixture. Mix together until just combined. Continue to stir gently until all of the flour is incorporated. Once it is, turn the dough onto the parchment-lined baking sheet. Use your fingers to gently push the dough into a 13-inch round disc, roughly 3/4 inch thick. Prick the dough all over with a fork.
Bake the dough for 15-17 minutes, or until the crust turns golden brown.
Remove from the oven spread 1 tablespoon of room temperature butter over the crust. Let the crust cool while you prepare the toppings. Keep the oven preheated at 425°F while you work.
For the toppings, add olive oil to a large skillet over medium heat. Crack the eggs into a large bowl and add the milk; whisk until combined. Season the mixture with salt and pepper and whisk again. Pour the mixture into the hot pan and cook the eggs, scrambling them until well-cooked but not rubbery.
Place the eggs on top of the biscuit crust and sprinkle the cheddar cheese on top. Top with the sausage. Arrange the slices of fresh mozzarella on top. Return the pizza to the preheated 425°F oven and bake for 15 minutes, or until the cheeses are melted and gooey. You can also turn on the broiler at the end, if you would like the cheese to get crispy and browned on top.
Meanwhile, combine the tomatoes and capers in a small bowl. Set aside.
Once the pizza is cooked, remove from the oven and scatter the tomatoes and capers and scallions, if using, over the top. Serve immediately. Enjoy!