Taleggio Asparagus Mini Breakfast Pizza
Breakfast pizza is always fun, but this spin on it is especially great to wake up to in the morning, because you get your own little egg nested in the extra thick crust. I wanted to make some like a normal breakfast pizza, and some like a tasty pizza I once ate that had egg with asparagus and taleggio cheese.
Shaved asparagus works best for this recipe because it cooks in the same time it takes to cook the pizza and the egg, and even gets some nice browned parts.
Make the pizza crust nice and thick to fit all the fillings and the egg.
One of these spilled over the crust a little, but I was able to save it by just stretching it out a little.
After they baked it was hot, melty and super flavorful. The crust was nice and airy on the inside and crisp on the outside.
I could have cooked this about 2 minutes less to get a nice oozy egg yolk. It wasn’t overcooked or chalky though, it was still nice and silky.
A perfect start to a lazy sunday morning.
Make this dough recipe and let it rise in the fridge overnight. In the morning, take it out and crank the oven as hot as it goes. Make the dough rounds with an extra thick crust. Add in some toppings, crack an egg in there, and top with cheese. Cook until the crust is browned and the egg white is set. You want to try and take it out of the oven before the yolk is set, but it’s tricky so keep your eye on it.
Ingredients
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Instructions
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Notes
Breakfast pizza is always fun, but this spin on it is especially great to wake up to in the morning, because you get your own little egg nested in the extra thick crust. I wanted to make some like a normal breakfast pizza, and some like a tasty pizza I once ate that had egg with asparagus and taleggio cheese.
Shaved asparagus works best for this recipe because it cooks in the same time it takes to cook the pizza and the egg, and even gets some nice browned parts.
One of these spilled over the crust a little, but I was able to save it by just stretching it out a little.
After they baked it was hot, melty and super flavorful. The crust was nice and airy on the inside and crisp on the outside.
I could have cooked this about 2 minutes less to get a nice oozy egg yolk. It wasn’t overcooked or chalky though, it was still nice and silky.
A perfect start to a lazy sunday morning.
Make this dough recipe and let it rise in the fridge overnight. In the morning, take it out and crank the oven as hot as it goes. Make the dough rounds with an extra thick crust. Add in some toppings, crack an egg in there, and top with cheese. Cook until the crust is browned and the egg white is set. You want to try and take it out of the oven before the yolk is set, but it’s tricky so keep your eye on it.
