Who wouldn’t be thankful for the blamazing colors of autumn, the opportunity to celebrate TWO Thanksgivings, and pizza?
Blamazing autumn colors?
Hearts that beat in rhythms of gratitude with soporified Canadian family and friends groaning over pumpkin and/or apple pie?
Leftover raw spelt pizza dough in the fridge from last night, no bread in the house for breakfast, and the desire to make a celebration-worthy breakfast for Rick?
A new rickandkathy.com favorite celebration breakfast tradition is born: a DEE-licious, unfussy, and finger food friendly breakfast offering for mornings when the house is full and the cook wants to play outside of the kitchen, too.
(I had no idea how table-banging tasty and share-worthy this was going to be until we had scarfed down fully half of it. Otherwise, I would have taken more photos in the making thereof. Sorry.)
Here’s the easy-peasie part:
Place pizza stone (you do have a pizza stone, right?) in the oven and set oven to 475 degrees.
Get your pizza dough base of choice (leftover raw spelt dough from last night/pre-made Boboli/gluten-free delight/weirdo Pillsbury biscuit waddever) spread out on a piece of parchment paper, prick enthusiastically with a fork, and dress with a light coating of olive oil. When the oven reaches temp, pop ‘er in for about 7 minutes or so, until it’s lightly browned.
Meanwhile, whisk together 6 eggs and about 2 tablespoons of luke-warm water, 1/2 tsp salt, a good shake of black pepper, 2 tsp. of oregano and 1 tsp of crushed red pepper flakes. Cook in a sauté pan like you’re making scrambled eggs, which, technically, you are at this point.
Spread the scrambled eggage over the browned crust, and cover the whole schmidteroo with a blend of cheddar, parmesan, and mozzarella cheese. Return to the oven until the cheese is all melty and photogenic, or about another 7 minutes.
Serve with orange juice, extra pepper flakes on hand for the masochistic among you, and love.
Winston was very excited about breakfast pizza, too.