In yesterday's Pizza Lab article about how to make fried pizza, I mentioned that the most popular pie of the night was a breakfast-themed pie. I've got to say that it was one of the most seriously delicious pies to come out of my kitchen, and I'm saying that as one who is not even a huge fan of breakfast pizzas or egg-on-pizza in general.
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[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at...
Calling it pizza may be taking some liberties, but the ham, egg, roasted red pepper, and mozzarella topped brioche makes a damn delicious case for its inclusion in the pizza camp. Buttery with a yeasty complexity, the brioche is a great morning time crust substitute, but can it really carry the pizza name? On it's own, no, but when topped as it is at Flour, the flavors come together to create a tasty early morning bakery version.
For me, the sign of a great pizza is my ability to eat beyond fullness, oblivious to the stress placed on my internal organs. The amount of Sunshine Tavern breakfast pizza consumed far exceeded my typical a.m. food limit. The beautiful pies being pulled from the compact Baker's Pride oven will inspire any food nerd and satisfy the soul. Sunshine Tavern's two egg breakfast pie easily falls into my top five Portland pizza experiences.
"If Ortine’s breakfast pizza is a demure young maiden, Motorino’s breakfast pizza is her wild, in-your-face, no-holds-barred party animal of a friend." From left: Ortine; Motorino. Pizza is a good thing. Breakfast is a good thing. Even cold pizza for...