A few weeks ago, some postings that my friend George made about his new Cleveland area pizza restaurant – 3 Brothers Pizza – had me craving breakfast pizza.
It was something I hadn’t made in a long time, but was a favourite when I was growing up. This recipe is based on the one I grew up with, which was a bit of a bastardization of my grandmother’s baking powder biscuits recipe. It’s a fun way breakfast… Kind of complex tasting and definitely hearty breakfast, but relatively easy to make. Great way to start a weekend!
It was beautiful, delicious, and hit the spot, so I posted a teaser photo to Facebook… and promptly forgot about my promise to post the recipe soon. WHOOPS! Was reminded of it the other day, so here we go!
The recipe mentions the toppings that we had on hand that morning, but feel free to add whatever you’d like. Tomato and onion slices would work well, as an example. So would ribbons of fresh basil.. yum!
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Preheat oven to 450, line a baking sheet with parchment paper.
Chop bacon into 1/2″ strips, cook til almost crispy. Use a slotted spoon to remove bacon from pan and set aside, reserving drippings for other uses (May I recommend our “Epic Popcorn?).
Whisk eggs and scramble just until set. Remove from heat and set aside.
In a medium sized bowl, mix together flour, baking powder, salt, and oregano.
Measure shortening into the same bowl, and cut into the dry ingredients using a pastry cutter or fork(s). The ideal is to work it in until it’s evenly distributed throughout, in very small pieces. Add a handful or two of the bacon, stir gently to distribute.
Add milk, stir until dough comes together. Don’t over stir or beat it.
On prepared baking sheet, spread dough out, forming a crust that is of even thickness – between 1/2″ – 3/4″ thick. Evenly distribute scrambled egg over the crust, and top with mushrooms, green peppers, and remaining bacon (use whatever amounts of each that you like). Scatter cheese over the entire pizza.
Bake for 12-15 mins, or until dough is cooked through.
Marie is an award winning cake artist, cookbook author, and spandex costumer based in Hamilton, Ontario, Canada. Known as much for her delicious and diverse flavor menu as for her sugar artistry, Marie's work has graced magazines and blogs around the world. Having baked and designed for brides, celebrities, and even Klingons, Marie was proud to share her wealth of baking knowledge in her two cookbooks: "The Spirited Baker" and “Evil Cake Overlord”. She followed those up with 4 other cookbooks: "Beyond Flour", "Beyond Flour 2", "Hedonistic Hops", and "More Than Poutine". She is currently working on her 7th - and final - cookbook, "Maize Craze".
Marie has also authored a book about her experiences surrounding the 2011 Minneapolis tornado: "Twisted: A Minneapolis Tornado Memoir", as well as 6 sewing manuals - the "Spandex Simplified" series.