We’ve had some incredibly warm days here in Minneapolis (scorchers, as we like to call them, as in ‘what a scorcher!’) so our grill has been in constant use. Grilling during extremely hot weather isn’t always the best idea, because, well, that grill is hot, but it does keep the house much cooler. I decided on one of these raging hot mornings that I would start grilling early – friends were coming over for a late breakfast, and maybe we could just do pizzas? With breakfast toppings? Everyone was amused by the idea of pizza for breakfast, and it now my kids are requesting it daily. We made two different kinds: eggs, bacon, and Swiss chard with a roasted garlic sauce, and peach-sausage-basil with mozzarella. Both were considered hits by all.
(Need a refresher on grilling pizzas? Check out all our tips and tricks here.)
Grilled Breakfast Pizza
Olive Oil Dough (page 61 in Artisan Pizza and Flatbread) or any other lean dough. (1 pound of dough will make three pizzas – divide dough into 3 even pieces. If you only want to make one pizza, your dough ball should be between 5-6 ounces. Directions below are for one pizza, you will need to increase the toppings if you make more).
For the Egg-Bacon-Swiss Chard Pizza
- 2 slices of thick-style bacon (Cook bacon over medium-low heat until well cooked and just crispy. Drain bacon and chop into bite-sized pieces.)
- 1 cup Swiss chard leaves (Chop chard into bite-sized pieces and gently sauteed with a teaspoon of olive oil and a good pinch of salt until wilted)
- 2 eggs
- 8 garlic cloves, peeled