Sunday, August 5, 2007

Breakfast Pizza



We started making breakfast pizza years ago, so long ago that I don't remember how it came about. Our normal weekday breakfast fare is pretty simple: bagel or toast, maybe a quesadilla, served with fresh fruit and a double espresso. But occasionally we do something special, and one of our favorites is quick, fresh, personalized breakfast pizza (or two).

We make a really tasty uncooked pizza sauce right on the cutting board with tomato, garlic, fennel, oregano, salt, pepper, a pinch of cayenne and a drizzle of olive oil. All that's needed is a sharp knife to chop it up and blend it together.



Toasted english muffins serve as a very satisfying pizza crusts, topped with an assortment of offerings then popped under the broiler until the cheese is melty and lightly browned.



This time we used goat gouda and mozzarella cheeses, crimini mushrooms, white onion and savory ham bits. Mmmmm, I'd eat breakfast pizza any day of the week...

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