Breakfast Pizza
By Steve Hudgik
I feel that part of having a good life is having good food to eat. There's a little space left in this month's issue, so I thought I'd pass along my recipe for "breakfast pizza."
A breakfast pizza is very similiar to an omelette, except that it looks like a pizza. Start by preparing the eggs as you would for making an omelette or scrambled eggs. Pour them into a greased pan in the same way you would if you were making scrambled eggs and cook them at a medium-high temperature.
If you want a "thick crust" pizza, use a smaller pan so that the eggs are about 1/4" to 3/8" deep when poured into the pan. For a thin crust pizza, use a larger pan. You will need a cover for the pan. If you do not have a cover, prepare a piece of tin foil so that it can be used to cover the pan.
Do not scramble or turn the eggs. Cook them until they are almost solid, with just a small covering of uncooked egg on the surface. Now add your toppings, cover, and cook for another 30 to 60 seconds -- or until the toppings are melted. Cut into pie-shaped pieces and serve.
For toppings you can use anything you'd normally put into an omelette. My family's favorite is a cheddar cheese and ham pizza. But they also like cheese and sausage. When you place the toppings onto the egg, put the meat and vegetables on first and then the cheese on top of everything. As the cheese melts it will help to hold the toppings onto the pizza.
Have fun and enjoy your pizza!
