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16 to 17 slices
3 1/2 cups875 mLRobin Hood® Original All Purpose Flour
2 cups500 mLgrated cheddar cheese
2 tbsp30 mLsugar
2 tbsp30 mLbaking powder
1 tsp5 mLbaking soda
2 tsp10 mLsalt
1/4 tsp1 mLpepper
3/4 cup175 mLCrisco® All-Vegetable Shortening, cold
1 1/4 cups325 mLCarnation® Regular, 2% or Fat Free Evaporated Milk plus ¼ cup (50mL) for brushing
1/4 cup50 mLplain yogurt
1/4 cup50 mLchopped chives
1 tsp5 mLhot sauce, optional
1 tsp5 mLsalt
1/4 tsp1 mLpepper
2 tbsp30 mLbutter
6bacon strips, cooked and diced
1 : Preheat oven to 425ºF (220ºC). Line baking sheet with parchment paper. If using a baking sheet with sides, flip it over for easier use.
2 : Place flour, 2 cups (500 mL) cheese, sugar, baking powder, baking soda, salt and pepper in food processor. Pulse to combine. Add cold diced shortening; pulse until mixture is the texture of coarse meal. Add evaporated milk; pulse just until dough is moistened, 2 to 3 times.
3 : Turn dough onto a lightly floured work surface, knead until just combined. Roll into a 14” (36 cm) circle ½” (3 cm) thick. Using a large spatula or the bottom of a spring form pan, gently place on prepared baking sheet. Brush with remaining evaporated milk.
4 : Bake in preheated oven for 17 to 20 minutes until golden brown.
5 : Whisk eggs, yogurt, salt, pepper, hot sauce and herbs in a large bowl.
6 : Melt butter in large skillet over medium heat. Add eggs. Stir gently as they cook so that curds form but mixture is moist.
7 : Spoon mixture over warm base. Sprinkle with bacon.
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