Hickory-smoked pizza topped with sun-dried tomatoes, shredded gouda cheese, and organic eggs is a perfect way to impress your brunch guests.
I want to start off this post with an apology for the picture-quality. When I was packing for our ski vacation to Colorado, I was so focused on not forgetting any gear that packing my camera completely slipped my mind. So, all of these are taken on my iPhone and quickly edited on the limited wifi we have up in the mountains. But this breakfast pizza is too yummy to let not having the perfect pictures get in the way.
When it was time to replace their traditional grill, my parents got a Traeger wood fired grill and smoker, and it is awesome! Last year for Christmas dinner they made the most incredible smoked ribs that would rival a traditional smoked meats restaurant. Besides cooking the obvious meat, chicken, and fish, the grill also comes with recipes for pizzas and even cookies (haven’t tried the cookies yet but I’m so curious!).
One of Bry’s and mine favorite things to do when we visit my parents is to cook a few of the meals, and when I saw that it was going to be close to 70 degrees the Sunday we’d be visiting I knew grilled breakfast pizza had to happen.
If you have a traditional grill, I recommend following my directions from my Grilled Breakfast Pizza recipe, just swap out the ingredients for the ones below. If you don’t have a grill or a smoker, I’m sure you could make this in the oven but instead of flipping the crust, I’d just pre-bake the crust then add the eggs and cheese, being sure to watch it carefully not to overcook the eggs – we want nice and runny yolks, not hardboiled eggs. If you try baking it, I’d love to hear what you did!
Okay, so getting back to this pizza. With wood-fire, smokers you get a choice of wood pellets to use. Given we were using eggs and sundried tomatoes for toppings, I didn’t want to do a fruity flavor, such as cherry or apple. We went with Hickory as it’s a great option for getting that smoky flavor without overpowering the toppings. Plus, gouda and hickory are an awesome combo. Patience is also key with this pizza. Since the smoker works more like an oven, the pizza takes closer to 20 minutes to cook instead of just 5 minutes with a traditional grill. Yes, it’s a longer cook time but the flavor was well-worth the wait.
For the eggs, when you crack them, they will likely want to run all over the place so you may need an extra set of hands to help you keep the eggs in place until they begin to set a bit (just a minute or two). Bry recommends trying to make divots in the crust to help the eggs stay put, which we plan on testing out next time. I also think if you have English muffin rings they would work perfectly and make for a really pretty pizza. You would just set 6-8 rings on the pizza, crack the eggs into them, then remove the rings once the eggs have set. Again, if you try any of these before I get a chance to, I’d love to hear what worked and what didn’t.
To round-out the breakfast, we served our breakfast pizza with a platter of fresh fruit.
Okay enough about pizza, time to get back out on the slopes 😉 I’ll be back to the normal routine next week, so expect the regular Monday, Wednesday, and Friday posts (likely some Denver-based restaurant reviews coming your way 😉 ).
So here’s a toast to getting in quality family time over good food!
Wood Fired Sun-dried Tomato Breakfast PizzaPrint Recipe
- 1 batch pizza dough, homemade or store-bought
- ¼ cup coarse-ground cornmeal
- Olive oil for brushing
- 8 large organic eggs
- 1 cup shredded gouda cheese
- ¼ - ½ cup sundried tomatoes (amount per preference)
- Dried basil, ground black pepper, and red pepper flakes to taste
Preheat Traeger grill to 350 degrees F (with Hickory wood chips)
While grill heats up, spread cornmeal over a clean surface and roll out pizza dough on top of cornmeal. A thinner crust works best for grilled pizza.
Once your dough is rolled out thin, brush olive oil over top of dough. And place dough on a cookie sheet.
Once grill is heated, flip the dough onto the grill so that the olive oil side is down. Quickly brush the top of the crust with olive oil then close the lid. Cook about 3 minutes.
After 3 minutes, flip the crust and quickly crack eggs over the pizza. I recommend making divots in the dough to crack the eggs into, otherwise you may want a spatula to help keep the eggs from sliding off the crust.
Close lid and cook 10-15 minutes, or until the egg whites are set (you don’t want the egg whites to still be translucent).
Once eggs whites are set, top with cheese, sundried tomatoes, and seasonings to taste. Close the lid back up and cook another 3 minutes or until the cheese has melted.
Using 1-2 large spatulas, slide the cooked pizza onto a large cutting board and slice into 8 pieces. Enjoy!