Grilled Breakfast Pizza

Breakfast, Pizza

A few things I will gladly admit I’m not good at:

Cutting my own bangs. It’s true. I tried it a few days ago because I was too lazy to drive 5 minutes to my hairdresser for a trim….aaaand now I’m grateful bobbi pins were invented. Not good at cutting bangs/fringe. Check.

I’m not good at moving furniture, lifting heavy boxes, using a drill, etc. Last week I tried to hang curtains and broke out in a sweat which lead to lots of cursing. I’m convinced that this is why boys were invented.

Lastly (because I’m just about perfect at everything else), grilling stuff. There are so many variables with a charcoal grill. Where is the hottest part of the grill? When are the coals hot enough? Why is there so much stupid smoke? Dangit, there isn’t a thermometer on the cover…blah blah blah. So basically what I’m saying is that this Grilled Breakfast Pizza stressed me out. But I did it. And it was totally worth it. And since I lived to tell about it, I can tell you exactly what you’re not supposed to do and everything you should do so you end up with an amazing pizza. Ready? Annnnd let’s begin….

Alright grilling pizza goes super fast, so you wanna get all your toppings prepped and ready to go. The trick with grilling pizza is you want to put the toppings on when the dough is on the grill.

So you’re gonna start with getting your grill nice and hot. If you’re using a smallish grill, make sure to put all the coals to one side of the grill so you have an area that isn’t super hot. You’ll need this later.

Then you’re gonna put your dough on the hottest part of the grill. Now watch it carefully. Check it about every 30 seconds, making sure it doesn’t burn. You want the grill marks, but you don’t want it charred.

You’re going to then flip it and move it to the a place on the grill that doesn’t have a direct flame. Then you’re going to crack the eggs onto the dough. When I cracked the eggs on the pizza they wouldn’t stay put, and almost slide off the dough into the grill. I was one egg dropping away from a grilling meltdown. But they didn’t and they stayed. So if this happens to you, don’t fret–it’ll allll work out.

Place the grill’s lid on for 2-3 minutes. When the eggs look like they’re just about set, add the cheese, bacon and salt and pepper. Cover for another 1-2 minutes or just until cheese is melted. Move promptly from the grill and then sprinkle with the parsley, chives and scallions. Voila. You just made an awesome Grilled Breakfast Pizza. This means you’re a genius. The end.

Grilled Breakfast Pizza

Print this recipe!

Recipe adapted from The Big Sur Bakery Cookbook

Makes 1 pizza

Now, I know the title of this recipe has the word “breakfast” in it, but please, don’t let that stop you from making this for lunch and/or dinner. This pizza is really an anytime meal. Also, you may think I’m a gigantic genius, but I actually learned how to grill pizza from this post over at The Kitchn. Hop on over for step-by-step pictures. I followed the instructions loosely, catering it to this recipe since it dealt with needing to cook the eggs longer.

3 bacon strips

12 ounce pizza dough (This is my go-to recipe)

1/4 cup grated Parmesan

1 cups grated mozzarella (low moisture* this is important!)

3 eggs

Kosher salt

Freshly ground black pepoer

1 tablespoon minced flat-leaf parsley

1 tablespoon minced chives

1 whole scallion, trimmed and thinly sliced

1 shallot, minced (I didn’t have a shallot on hand so I skipped it)

Generously dust the surface of your kitchen counter with flour and roll pizza dough to a 1/4 inch thickness. Drizzle both sides of dough with olive oil and set aside on a plate. Gather all the toppings and dough and move outside next to the grill.

Once your grill is nice and hot, place the pizza dough on the hottest part of the grill, making sure to check it every 30 seconds or so to ensure proper cooking. Once grill marks appear, flip it and move the dough to a place on the grill that does not have direct heat. Crack the three eggs onto the dough and cover for 2-3 minutes. Once the eggs are just about set, sprinkle the cheese, bacon and salt and pepper. Cover for an additional 1-2 minutes, or until cheese is melted. Move promptly to a plate and sprinkle with parsley, chives and parsley.

*If you’re not in the mood to spark up the grill, then here’s the way to cook it in the oven. My advice is to get yourself a “pizza stone” from Loews or Home Depot. Simply pre-heat your oven to 450˙F, roll out the dough, crack the eggs on top, sprinkle with mozzarella and parmesan cheese, then add the pieces of bacon and salt and pepper. Cook in the oven for 8 to 12 minutes, checking on it after 5 minutes and rotating it if necessary. When the crust is golden, the cheese is melted and the eggs yolks are cooked to medium, remove from the oven.

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  • Reply Dennis R. Blanchard December 23, 2010 at 9:48 am

    When we were first married, my wife asked me to cut her bangs. I took an electric razor and did a fabulous job. However, somehow I managed to shave off her eyebrows in the process. She was not impressed. We have managed 37 years together, so I guessed the wound has healed.
    When I hiked the Appalachian Trail I would have killed for a breakfast like that. I will have to try that recipe. I’ve grilled pizza before but never for breakfast. Add a little beer and well…
    As the Three Stooges used to say, “Beer, not just for breakfast anymore!”

  • Reply Diana August 13, 2010 at 7:02 am

    Goodness!! This looks delicious 🙂

  • Reply Adrianna July 25, 2010 at 10:19 am

    Anglea, That actually might work! I might be making this tonight and I’ll surely try this and report back!

  • Reply Angela@spinachtiger July 25, 2010 at 5:51 am

    I never would have thought of this. It’s a fabulous idea, but I would eat it for dinner probably. I wonder if a bit of cornmeal would keep the yolks in place.

  • Reply megan July 16, 2010 at 8:55 am

    I want to be a genius with a breakfast pizza!!! Stumbled

  • Reply kayenne July 16, 2010 at 2:26 am

    this looks sooooo yummy! i’ve always loved cold leftover pizza for breakfast – and this legalizes it! i first had eggs on pizza when a resto here offered a carbonara pizza, complete with an egg cracked in the center and i always felt that it just wasn’t enough egg for everyone. hehe

    i would suggest though that you could try rolling the crust edge a bit to form a small wall against sliding eggs. i’d hate to see a yolk go to waste!

  • Reply Katies Cooking July 13, 2010 at 10:42 pm

    This looks so good! I love breakfast pizza and i bet the slightly runny eggs are sopped up the pizza dough perfectly. I can’t wait to make this over the weekend, perfect for a sunny Sunday morning!

  • Reply Chili July 13, 2010 at 12:49 pm

    Tip for cutting bangs…I learned it in beauty school and has worked for me so far:) Gather your hair between your fingers like hair dressers do, then run them down your forehead towards your nose. There is a natural bump at the top of your nose slightly below your eye brows stop there. If you want longer bangs cut below your fingers. If you want “normal” bangs cut just above your fingers. Works every time:)

  • Reply Nastassia July 12, 2010 at 10:43 pm

    mmmm can you come over to my house and make breakfast! 🙂

  • Reply Adrianna July 12, 2010 at 3:00 pm

    Sarah–So glad you found us. I love Honey & Jam!

    MTaing–I’m all for sweating, just not when hanging curtains.

    Vicki–Thanks for much need tips! That’s the great part about bangs–they grow back in no time.

    Taylor–Brinner? Genius. I’m stealing/borrowing that term for later use.

  • Reply Taylor July 12, 2010 at 2:51 pm

    Wow looks delicious! Would make an awesome thing to eat for Brinner (Breakfast for Dinner).

  • Reply Vicki July 12, 2010 at 2:37 pm

    Well, I’ve been saving this tip for when I start my own blog, but it sounds as if you could use it now. The trick to cutting your own bangs? Pinking shears! Really, I did it again this morning – Penny, who cuts my hair thinks it is hilarious, but it works. Here is how you do it. Section your bangs, VERTICALLY, in small sections, from one side to the other, and one section at a time, hold them out and PINK. Just a little bit at a time – 1/8″ or so. Cut about the same amount from each section, over the bathroom sink, maybe with a piece of newspaper to catch the hair, and watching yourself in the mirror. After the first pass, look at yourself. Are they short enough? Good. Wrap up the paper and throw it away, and put away the pinking shears. If they aren’t short enough, do it again. This ensures each hair will be a different length, and you won’t need to worry about an odd looking kinda straight line. Believe me, it works. So well, I’m tempted to do the rest of my hair. But, no. That would be tempting fate. I realized this would work, after watching Penny cut my bangs with hair scissors, and go back to notch them for the same effect. I’ll use this anyhow for a topic in my own blog, need to get it started! By the way, don’t forget about doing this a little at a time. I was in a hurry this morning, and cut too much. My husband thinks it looks fine, though, and after all, it’s just hair, and will grow back all too soon.

  • Reply yummy supper July 12, 2010 at 11:04 am

    Eggs on pizza… yum! That is my kind of breakfast. In fact I wish I could eat your beautiful creation right now:)

  • Reply Rocky Mountain Woman July 12, 2010 at 9:45 am

    A friend of mine makes breakfast pizza, but in the oven. It’s always wonderful..mine. not so much…

  • Reply Jennifer H July 12, 2010 at 8:15 am

    I think this will be a hit with the boys in the house.

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