It’s no secret, WRG? loves brunch. We’re constantly on the lookout for new and innovative ways to indulge this food fetish. So I was absolutely over the moon when my bestie had me over at her new diggs in T.O. and made me this absolutely stunning Breakfast Pizza (best hostess EVER).
This aesthetic masterpiece is heartier than it looks – it contains all the essential components of a classic breakfast: eggs, bacon, cheese and “toast”. If, like me, you’re a fan of the starch on starch action, you could even mandolin a potato and lay out the pieces as a first layer directly on the pastry. Yes, these are the things I fantasize about.
The great thing about this recipe, besides the obvious use of Phyllo (who doesn’t like Phyllo?!) is that it rectifies the main flaw in brunch: timing. With this dish, everything is ready at the same time. There’s no making the eggs two at a time in one pan, frying bacon in another, toasting at different intervals… a party of 6 can be served all at once, with nothing going cold and absolutely hassle/stress-free. It’s just perfect for entertaining morning guests. All you’ve got to worry about is making a perfect cup of coffee.
15 sheets Phyllo dough or puff pastry, unthawed
12 bacon slices, crumble
1 large shallot, sliced very thin
1 cup grated Parmesan cheese (or other preferred cheese)
1 cup mozzarella cheese
1/4 cup chives
4 tbsp butter, melted
- Preheat the oven 375F.
- Line a baking sheet with parchment paper.
- To make the crust: take a couple sheets of phyllo and place them on a baking sheet. Brush with melted butter, fold the edges over. Place a few more sheets of phyllo on top and repeat, again folding over the edges. Continue until you have a nice base.
- Sprinkle the cheeses evenly over the crust.
- Divide the shallots evenly over the crust.
- Break the eggs (keeping them whole) directly onto the pizza (my hostess doesn’t like whole eggs, that’s why most of our breakfast pizza was covered in scrambled eggs – its a question of preference.)
- Bake in the oven for about 20-25 minutes (according to package directions), until the edges of the crust are golden brown.
- Meanwhile, cook the bacon until super crispy to the point of being over cooked, crumble and set aside.
- When the pizza is done, remove from oven, sprinkle with generously with bacon and chives.
adapted from: http://smittenkitchen.