Best Broccoli Cheddar Breakfast Pizza Recipes

Breakfast Pizza image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

3 slices thick-cut bacon, sliced into 1/2-inch pieces
1 small red onion, sliced
Kosher salt and freshly ground black pepper
1/4 cup sun-dried tomatoes packed in oil, chopped
1 tablespoon fresh oregano leaves, chopped
1 clove garlic, minced
One 9- by 11-inch flatbread, such as lavash or four 6-inch round flatbreads
1/2 cup shredded provolone
1/2 cup whole milk ricotta
1 tablespoon vegetable oil
4 large eggs
Fresh basil leaves, torn

Steps:

Preheat the oven to 425 degrees F. Cook the bacon in a large nonstick skillet over medium heat until the fat is rendered and the bacon is crisp, about 8 minutes. Remove using a slotted spoon to a paper-towel-lined plate. Add the onions to the bacon drippings and cook until very soft, about 10 minutes. Add the sun dried tomatoes, oregano and garlic. Cook until fragrant, about 2 minutes.
Brush the flatbread with some of the sun-dried tomato oil, and then spread the onion mixture on the flatbread. Sprinkle with the bacon and provolone and spoon the ricotta in large dollops over the surface. Place the pizza in the oven and bake until the edges of the flatbread are crisp and the cheese is melted and lightly browned, about 10 minutes.
Meanwhile, wipe out the skillet used to cook the onions. Heat the skillet over medium heat and add the oil. Carefully break the eggs into the skillet, sprinkle with salt and pepper and cook until the whites are set, 4 to 5 minutes.
If using lavash, cut the pizza into 4 pieces. Place a fried egg on each piece. Scatter the torn basil leaves over the top and serve immediately.

Deep-Dish Broccoli and Cheddar Pizza image

Provided by Martha Stewart

Number Of Ingredients 9

1 tablespoon olive oil, plus more for pie plate
12 ounces pizza dough, thawed if frozen
1 1/4 cups broccoli florets, cut into 1-inch pieces
1 ounce thinly sliced soppressata
Pinch of red-pepper flakes
Coarse salt and pepper
1/2 cup grated cheddar, divided
1 tablespoon grated Parmesan
Fresh cilantro leaves, for serving

Steps:

Preheat oven to 450 degrees. Coat a 9-inch glass pie plate with olive oil. Stretch dough to an 8-inch round, then press into bottom and up sides of plate. If dough springs back, let rest 5 minutes before continuing.
Combine broccoli, soppressata, and red-pepper flakes.
Top dough with 1/4 cup grated cheddar, broccoli mixture, then 1/4 cup grated cheddar and Parmesan.
Drizzle pizza with oil. Season with salt and pepper. Bake until cooked through and crust is crisp and golden, 15 to 20 minutes. Sprinkle with cilantro. Let cool 5 minutes before serving.

Nutrition Facts : Calories 307 g, Fat 14 g, Fiber 2 g, Protein 12 g, SaturatedFat 4 g