with grated Romano cheese, Virginia country ham, and egg
Have you had cold leftover pizza for breakfast? If you do, then why not make individual pizza for breakfast. They're hot and delicious!
I used my favorite pizza dough from ARTISAN BREADS EVERY DAY by Peter Reinhart and topped them with country ham and eggs. You can top the pizza with sliced and cooked breakfast sausage or half-cooked strips of bacon. Put the egg/s in the middle surrounded by the meat to prevent the whites from running all over. Then bake at 500°F oven on a hot stone or on top of a preheated inverted cookie pan until dark brown on the edges, about 10 to 12 minutes.
I got a bit lazy to type the recipe but you can read it at Peter Reinhart's Pizza Quest website. It's a great website for pizza enthusiasts. It has Peter's stories, recipes, and videos on everything pizza. Enjoy!
I used my favorite pizza dough from ARTISAN BREADS EVERY DAY by Peter Reinhart and topped them with country ham and eggs. You can top the pizza with sliced and cooked breakfast sausage or half-cooked strips of bacon. Put the egg/s in the middle surrounded by the meat to prevent the whites from running all over. Then bake at 500°F oven on a hot stone or on top of a preheated inverted cookie pan until dark brown on the edges, about 10 to 12 minutes.
I got a bit lazy to type the recipe but you can read it at Peter Reinhart's Pizza Quest website. It's a great website for pizza enthusiasts. It has Peter's stories, recipes, and videos on everything pizza. Enjoy!
