Your summer needs this grilled breakfast pizza! Instead of dipping toast into a runny egg yolk (how ordinary 😉 ), you could be dipping cornmeal-crusted grilled pizza crust covered with cheese and apple chicken sausage into that runny egg yolk.
In the few months that The Healthy Toast has existed, I think it’s already obvious that Bry and I love breakfast and we love grilling pizza. So it should seem only natural that we are combining those two loves into this awesome grilled breakfast pizza.
While this pizza is the bomb (talk about perfect brunch food), I must confess I got a bit stressed making it. Everything was going along smoothly, we nabbed our favorite grill spot at our apartment complex and the crust was perfectly rolled out with bright yellow specks from the cornmeal and slightly glistening from the olive oil. As Bry went to flip the pizza from the baking sheet onto the grill, the pizza would not come off the sheet. I had forgotten to spray the baking sheet L. When the dough finally did fall onto the grill it fell in a big blob making it impossible to tell which side had been drizzled with olive oil. With the grill being so hot, we had to make a quick guess and get the crust spread out over the grill. Well, we guessed wrong. If you’ve ever forgotten to spray your pan while making pancakes then you’ll know what we went through trying to flip the pizza. It was ugly. So ugly that I declared we would just have to re-make it some other week and I’d come up with another post idea. Thankfully, Bry doesn’t have the automatic panic button that I seem to have been born with and made our ugly duckling crust into a mouth-watering pizza. Bry for the win!
As long as you don’t make the mistakes we did – please make sure the crust is placed olive-oil side down! – this pizza comes together quickly! Start by prepping your ingredients. I used a pre-cooked organic apple chicken sausage so all we needed to do was cut it into rounds and it was ready to go. After cutting up the sausage, slice two scallions (use both the green and white parts) and place these ingredients in a bowl. Next, move on to your crust. I recommend rolling out your pizza dough in cornmeal as I love the chewy texture it provides, but you can easily substitute with whole wheat or all-purpose flour. Place your dough on a greased baking sheet (this will make it easier to flip). Drizzle the top with olive oil and using a paper towel spread the oil evenly over the crust. Finally, grab your ingredients and head on out to the grill! For further instructions on grilling pizza check out my post HERE.
As with all pizzas, feel free to get creative with toppings. Personally, I would have loved some fresh avocado slices on top to take the creaminess of this pizza to another level. The only real “must” topping: eggs. Please, please do not let yourself miss out on the wonderfulness that is created when you combine runny egg yolk with cheesy pizza!
So here’s a toast to an eggcelent breakfast (or dinner) pizza!
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