This recipe's jumping off point came from inspiration via an article find from The Kitchn website. I’m a regular peruser of the site and when this showed up on the feed a few days shy of the end to a two-week raw food challenge that my roommates and I were subjecting ourselves to I knew it was meant to be. This dough is amazing, easy to make and keeps well in the fridge. I highly recommend making it the day before as it only takes about 10ish minutes to get this put together then it just sits in the fridge until it’s time to grill. Then once you're toppings are prepped and the grill is hot you're looking at about 15 minutes to eating one heck of a great breakfast pizza. Tasty and convenient - what else could you ask for?
So here we go!
Full details for the dough recipe can be found here.
*I replaced two cups of white flour with whole wheat and although the dough was much more difficult to knead, it still worked out and tasted great. Next time I’ll likely only replace one cup with the whole wheat just to make it easier to work with.
**You could also use: pita breads or naan (both would get really crispy during the grilling process so it’s totally worth making your own dough)
For these particular pizzas we had (all measurements are adjustable to individual preference):
Pumpkin puree for the base (had lots leftover from the Carrot Cake Chia Pudding and something different than your standard tomato base sauce)
Thinly sliced: red onion, sweet orange pepper, mushrooms, chives
Quartered cherry tomatoes
1 egg per pizza
Thinly grated cheese (we happen to have some of my favourite Jalapeno Monterey Jack on hand!)
Seasoned cashew sour cream dressing (again – more leftovers from another go with the Raw Taco Salad)
Balsamic vinegar reduction (if you really want to go over the top with presentation and flavour explosion)
1 - Make the dough as per the instructions (at least 2 hours in advance – up to a day).
2 - Prepare all toppings on a cutting board and set aside.
3 - Preheat your grill on high for about 10-15 minutes (all grills are different but what you’re looking for is really hot!).
4 - While preheating, press/roll out your dough thinly.
5 - Turn off half the burners so you have space on the grill that will only receive indirect heat. The BBQ we have fit three pizzas well on the lower rack on the indirect heat side. So it really depends on the size of space you’re
working with to determine how many can be made at a time.
6 - Lay the dough directly on the grill, close the lid and let bake for about 1-2 minutes. You should see some nice grill marks from the well pre-heated grills!
7 - Open the lid, flip the pizza crust and it’s time to (lightly) load up with toppings.
8 - Spread the pumpkin puree and arrange the toppings around the pizza leaving a hole in the middle to crack the egg in to. Finish it off by sprinkling some cheese on top and close the lid.
9 - Let bake for 8-10 minutes (really try to not lift the lid – you really want the indirect heat to get to the egg so it can cook through)
10 - Check for egg doneness after 8 minutes. Close the lid and let bake a few more minutes if it's not quite right. Otherwise, top the cooked pizzas with a bit of basil and a drizzle cashew cream and reduced balsalmic vinegar, turn off the propane/gas and close the lid for another 1-2 minutes.
11 - Place the pizzas on individual plates and enjoy!
You might be wondering what the three little things are on the top rack are. Well as it turns out I had my first BBQ fail in a while during this breakfast pizza experiment...
I left some sliced nectarines on the rack above the direct heat before going back in the house while letting the pizzas bake. Then this happened to all but three little slices:
Seems to been a one-off fail (hopefully) as I have had better luck since with grilling fruit!!
With the long weekend coming up I hope breakfast pizzas will be making appearances on grills everywhere! Let me know if you try this. What topped your pizza?