Best 2 Heggies Breakfast Pizza Recipes

Indulge in a delightful culinary experience with Heggie's Breakfast Pizza, a harmonious blend of classic breakfast flavors atop a crispy pizza crust. This versatile dish offers endless possibilities for customization, whether you prefer a meaty feast, a vegetarian delight, or a combination of both. Enjoy the simplicity of a cheese and egg pizza, or venture into more elaborate creations with sausage, bacon, or a medley of vegetables. The possibilities are limited only by your imagination.

Heggie's Breakfast Pizza is a true crowd-pleaser, perfect for a hearty brunch, a quick weekday breakfast, or a lazy weekend indulgence. It's also a fantastic option for feeding a large group, as it can be easily scaled up to accommodate any number of guests. With its convenience and versatility, this recipe is sure to become a staple in your kitchen. So gather your ingredients, let your creativity flow, and embark on a culinary journey that will leave your taste buds dancing with delight.

The article provides detailed instructions for three distinct variations of Heggie's Breakfast Pizza:

1. **Classic Cheese and Egg:** A timeless combination of melted cheese, fluffy eggs, and a crispy crust. Simple yet satisfying, this classic recipe is a great starting point for those new to breakfast pizzas.

2. **Meat Lovers:** A carnivore's delight, this variation is loaded with savory sausage, crispy bacon, and melty cheese. The combination of meats adds a hearty and flavorful dimension to the pizza.

3. **Veggie Delight:** A vibrant and colorful pizza that showcases the goodness of fresh vegetables. Bell peppers, onions, mushrooms, and spinach come together to create a healthy and flavorful vegetarian feast.

Each recipe includes step-by-step instructions, ingredient lists, and helpful tips to ensure success in the kitchen. Whether you're a seasoned home cook or just starting your culinary journey, these recipes are designed to guide you through the process with ease.

Here are our top 2 tried and tested recipes!

JIM LAHEY'S NO-KNEAD PIZZA MARGHERITA

Jim Lahey's No-Knead Pizza Margherita image

This is a great recipe for a simple, thin crust pizza. It's from Jim Lahey (of no-knead bread fame) who now runs a popular NYC pizzeria called Co. The recipe was printed in New York Magazine (Jul 12, 2009). If you don't have a pizza stone, this works well in a cast iron skillet. The recipe requires very little time and effort but the dough must be started the day before.

Provided by blucoat

Categories Lunch/Snacks

Time 36m

Yield 3-4 10-inch pizzas

Number Of Ingredients 12

Ingredients

3 cups all-purpose flour or 3 cups bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/2 teaspoons salt
1 1/4 cups water
1 vine-ripened tomatoes (about 5 oz.) or 1 heirloom tomato (about 5 oz.)
1 pinch salt
1/4 teaspoon extra virgin olive oil
5 tablespoons tomato sauce
2 ounces buffalo mozzarella (about 1/4 ball)
basil leaves
1 tablespoon extra virgin olive oil
salt

Steps:

To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.
Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.
To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.
To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.

Nutrition Facts : Calories 569.4, Fat 10.5, SaturatedFat 3.4, Cholesterol 15, Sodium 1472, Carbohydrate 98.9, Fiber 4.3, Sugar 2.7, Protein 17.9

VEGGIE BREAKFAST PIZZA

Veggie Breakfast Pizza image

"We love Mexican food and combined several recipes to come up with this one. It's often our breakfast on Saturdays, when we can enjoy more time around the table, and our kids look forward to getting up just for this!" Bev Lehrman - Gijoca, Brazil

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h5m

Yield 8 slices.

Number Of Ingredients 17

Ingredients

1-1/4 teaspoons active dry yeast
3/4 cup warm water (110° to 115°)
1 tablespoon sugar
1 tablespoon olive oil
1 teaspoon salt
2-1/4 cups all-purpose flour
TOPPINGS:
1 cup salsa
2 medium tomatoes, seeded and chopped
1 large onion, chopped
1 small green pepper, chopped
1 tablespoon olive oil
6 large eggs, beaten
1/2 teaspoon seasoned salt
1/4 teaspoon salt
1/4 teaspoon garlic pepper blend
1 cup shredded part-skim mozzarella cheese

Steps:

In a large bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 1-1/4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a lightly floured surface, knead until smooth and elastic, about 6-8 minutes., Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place for 30 minutes. , Punch dough down; roll into a 13-in. circle. Transfer to a 12-in. pizza pan coated with cooking spray. Build up edges slightly. Prick dough thoroughly with a fork. Bake at 425° for 8-10 minutes or until golden brown., Meanwhile, drain salsa, discarding the liquid. In a large skillet over medium heat, cook and stir the tomatoes, onion and green pepper in oil until crisp-tender. Combine eggs and seasonings; add to the pan. Cook and stir until eggs are set., Spoon salsa and egg mixture over crust; sprinkle with cheese. Bake for 3-5 minutes or until cheese is melted.

Nutrition Facts : Calories 285 calories, Fat 10g fat (3g saturated fat), Cholesterol 168mg cholesterol, Sodium 731mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges

Tips:

Use high-quality ingredients: This will make a big difference in the flavor of your breakfast pizza. Use fresh, organic vegetables, high-quality cheese, and flavorful meats.
Don't overcrowd the pizza: This will make it soggy and difficult to cook evenly. Be sure to leave some space between the toppings so that they can cook properly.
Cook the pizza at a high temperature: This will help the crust get crispy and prevent the toppings from becoming overcooked. Cook the pizza for 10-12 minutes at 425 degrees Fahrenheit, or until the cheese is melted and bubbly.
Let the pizza cool for a few minutes before slicing: This will help the cheese set and prevent it from becoming stringy.

Conclusion:

Heggie's breakfast pizza is a delicious and easy-to-make meal that is perfect for busy mornings. With its crispy crust, flavorful toppings, and gooey cheese, this pizza is sure to please everyone at the table. So next time you're looking for a quick and satisfying breakfast, give Heggie's breakfast pizza a try.