Breakfast Pizza – Our hot lunch recipe wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Breakfast Pizza
HOT LUNCH RECIPE WAGON: Breakfast Pizza
2 cups all purpose flour
½ teaspoon coarse salt
2 tablespoons baking powder
4 tablespoons (1/2 stick) cold unsalted butter, cut into 6 pieces
½ cup milk
1 egg, lightly beaten
2 tablespoons olive oil
4 strips bacon, diced
½ cup diced onion
2 small red new potatoes, boiled and diced
1/3 cup diced green bell-pepper
Coarse salt to taste
1 ripe medium tomato
Freshly ground black pepper to taste
1 tablespoon olive oil
½ teaspoon dried oregano
1 cup grated cheese ( such as Monterey Jack or American)
2 tablespoons chopped fresh parsley
- To Prepare the Dough
- Put the flour, baking powder, and salt into the food processor bowl. Add the butter and process until the mixture has a cornmeal like texture. Add the milk and egg and process just until a dough is formed. Turn dough out onto a floured board and divide into 4 equla pieces. Pat each piece cut out on a baking sheet to form a 6- inch circle. Brush the circles with the 2 tablespoons olive oil.
- Preheat the oven to 450 degrees F
To Prepare the Topping
Place the bacon in a medium heat. Cook, stirring occasionally until the bacon is lightly browned. Add the onion and green pepper and cook for 5 minutes, stirring once or twice. Add the potatoes, season with salt and pepper, and cook for 3 minutes. remove from the heat and cool.
Cut the tomato into very thin slices. Lay out the slices on a plate and season with salt, pepper, and the olive oil.
To assemble the pizzas, distribute the tomato slices evenly among the dough circles. Top each with even amounts of the potato mixture, grated cheese, and oregano. Bake for 10 minutes, or until the cheese has melted. Remove from oven and break 1 egg onto the top of each pizza. Sprinkle with salt and pepper and return to the oven to bake until the whites of the eggs have set and the yolks are cooked to your liking ( runny or hard). Sprinkle with chopped parsley and pack warm in a heated lunch tote for a great hot lunch.
Cooking Ahead of Time
You can prepare the potato topping (step 3)) the night before packing your lunch,
You can carry your hot lunch in a heated lunch tote.
HOT LUNCH CHEF