If you’re a lover of pizza and could eat it three meals a day, this Deep-Dish Skillet Breakfast Pizza is the ticket to incorporate the “breakfast version” into your meal plan with fluffy eggs, cheese and your favorite toppings baked into a thick and chewy deep dish crust!
As I’ve mentioned, Dave and I have pizza every Friday night, unless we have a really good reason not to, like a date night, which doesn’t happen often these days. But it doesn’t even matter because Pizza Friday is like, almost better than date night (sorry Dave). It’s also the one night of the week where I don’t have to think about what we’re having for dinner. It’s easy to make, it ALWAYS tastes good, and you can be as fancy or non-fancy as you damn well please (but in real life, we usually go for the non-fancy kind. Pepperoni for life). Sometimes we get fancy though – like when we made this Philly Cheesesteak Pizza – or there was the Baked Eggplant Caprese Pizza – augh and those Garlic Parmesan Pepperoni Pizza Rolls – WICKED FANCY.
A few weeks ago I put the traditional pizza stone that we always use away and did our weekly pizza in the cast iron skillet and it was AMAZING. The crust was so crunchy on the outside but nice and soft and chewy on the inside and thick! So thick! A piece of za’ you could really sink your teeth into.
So this my friends is the “breakfast pizza” version. I’ve made Quick and Easy Breakfast Pizza before, a little differently, mostly by scrambling the eggs first. But I really love this version because you just toss the eggs on uncooked and they fluff up perfectly creating the best, teeth-sink-inable version of breakfast pizza you could ever ask for. Get crazy with toppings. I love this Sausage/Potato combo for breakfast eggs (like these Sausage and Potato Strata Cups) but seriously guys, you could get straight up nutty with breakfast toppings. Please, get nutty!
Deep Dish Skillet Breakfast Pizza
2018-06-16 05:56:38
Breakfast pizza made in your cast iron skillet makes a deep dish version that will have you eating pizza for breakfast all the time!
Ingredients
- 1 10-12" cast iron skillet*
- 1 ball of your favorite pizza dough
- 5 eggs
- 1/4 cup milk (whole, skim or 1/2% will do)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mexican blend or cheddar cheese
Toppings of your choice - I used
- 3/4 cup shredded frozen hash browns
- 4-5 breakfast sausage links, sliced or crumbled
- fresh chives for garnish
Instructions
- Preheat your oven to 500-550 degrees F (depending on how high it will go). Place your cast iron skillet in the preheating oven for 10 minutes.
- While you're oven is preheating, roll your dough out. You want to roll it out to be just about 1-2" wider than the diameter of your skillet (so for my 12" skillet I rolled the dough out to be about 13" inches in diameter). The extra length of dough will be pushed up the sides of the skillet.
- After 10 minutes, remove the skillet (carefully! it will be very hot!) from the oven and brush olive oil all over the sides and bottom of the skillet. Then, place your rolled out dough carefully! (again, skillet will be hot) in the cast iron skillet, pushing the dough up the sides of the skillet, creating a "dish like" pizza crust that the eggs can sit in. Take a fork and poke several holes in the dough (this will help from giant bubbles forming while the pizza is cooking)
- Return your skillet with the dough to the oven and cook for 5 minutes. The dough will just start to cook and you'll see small bubbles starting to form. While the dough is cooking, whisk together your eggs, milk, salt and pepper and prepare your other toppings.
- Remove skillet from the oven. Add 1/2 of your cheese to the dough, then pour the beaten eggs over the dough, trying to keep them contained in the sides of the crust. Add another 1/4 cup of your cheese, then your sausage and frozen hash browns (or whatever toppings you're using) and then top the pizza with the final cheese.
- Return the pizza to the oven for 10-12 minutes until the crust starts to brown and the eggs are fully cooked through. You'll know they're cooked when there is no "jiggling" in the center. If you feel like your eggs aren't cooked through but your crust is browning too fast, throw a piece of aluminum foil around the edges of the skillet to cover the crust so that your eggs can keep cooking.
- After pizza is cooked, remove it from the oven (carefully! hot skillet! and very heavy!) and then very carefully with a large spatula, transfer it to a wire rack or baking sheet to let cool for 5 minutes or so. This is just so that the crust/pizza won't continue to cook in the skillet, because it will be super duper hot and will keep cooking it if you leave it in. If you put plenty of oil in your skillet, it should pop out no problem!
- Slice and serve hot, or leave pizza unsliced and freeze for up to 1 month.
Notes
- I use a 12" skillet for this recipe and have found it to work really well. You could also get away with a 10", but I wouldn't go any smaller than that to avoid your crust being too thick and not being able to cook through all the way, leaving you with a doughy crust.
- It's also ok if your oven isn't fully pre-heated when you are going to cook the pizza. I think my oven just got up to 550 about half way through the cooking process.
And They Cooked Happily Ever After https://www.andtheycookedhappilyeverafter.com/