Skillet Breakfast Pizza from Tattooed Foodie

Serves 2-3

Skillet Breakfast Pizza

• 6 oz. pizza dough
• 3 cups frozen breakfast potatoes
• 3 tablespoons olive oil + 1 more tablespoon + 1 more teaspoon
• 2 tablespoons butter
• 3/4 cup shredded cheddar cheese
• 5 round slices of Canadian bacon
• 3 large eggs
• 8 cherry tomatoes, halved
• a small bunch of chopped parsley
• a few pinches of salt and pepper

– Start by heating your oven to 400 degrees. Grease the cast iron skillet with 1 tablespoon of olive oil and press the pizza dough evenly across the bottom of the skillet. Flip the crust over so both sides are completely coated in oil. Using your hands, create a crust around the outer edge of the pizza dough and try to push the dough up the sides a little way.

– Bake the crust for about 6 minutes or until gets puffy and dry on top (so you can’t see any sheen of olive oil). The crust will be partially baked so it doesn’t get soggy and will finish baking with the rest of the ingredients. Heat a large saute pan over medium high heat and add 3 tablespoons olive oil and 2 tablespoons butter.

– When the butter starts to sizzle add the breakfast potatoes. Arrange them in an even layer across the bottom of the pan and sprinkle with a pinch of salt and pepper.

– Cover the pan and let the potatoes cook for about 7 minutes without stirring them. While the potatoes are cooking, be sure you check on your pizza crust! There is a bit of multi-tasking in this recipe… Remove the lid from your pan and flip the potatoes over as best you can. Replace lid and let the potatoes cook for another 5 minutes. To get your breakfast potatoes crispy, add another teaspoon of olive oil to the pan, stir to coat the potatoes, crank the heat almost to high and cook for an additional 1-2 minutes. To your pizza crust, add half of the shredded cheddar, the Canadian bacon and the cooked breakfast potatoes.

– Make three small wells and add an egg to each well. Add the rest of the shredded cheddar around the eggs, the halved tomatoes and another pinch of salt and pepper.

– Put the skillet pizza back into the oven and bake for about 10-15 minutes, or until the whites of the eggs have set and become opaque, but the yolks are still slightly runny.

– Remove and allow to cool for 5 minutes before serving. You may cook for another 5 minutes if you want the whites and yolks to be completely set. Garnish with freshly chopped parsley and enjoy!

See full post at Tattooed Foodie