thirsty thursday and foto friday – combined! {breakfast pizza and beer, nom nom}

pizza and beer, anyone?!

breakfast pizzas are popping up all over pinterest and blog sites alike, and i was so eager to try one of my own.  after 14 days of cleansing, i have been obviously rather ravenous lately.  carbs, bacon, eggs, and cheese were all that would suffice last weekend.  so, i made my own organic breakfast pizza and served it with a delicious farmhouse saison… you’re going to want to try this. 

there are several variations of this dish, you can google yourself, mix up the toppings, etc. here’s the recipe i came up with.

{all organic}

– bacon

– shredded mozzarella

– scallions

– crimini mushrooms

– mixed baby sweet peppers

– sweet cherry tomatoes

– local, pasture-raised eggs {unpasteurized – i live on the edge}

begin by soft-scrambling your eggs and setting them aside as a topping. many of the dishes i saw had them cracked on top and cooked sunny-side up on top of the pizza, but i was afraid of messing that up for my first attempt, so i scrambled mine.

also, bake your bacon at 400 degrees until crisp, and set aside as a topping as well. keep your oven on, insert your pizza stone {if you have one} and let it heat up while you prepare the rest of this dish – a bit time-consuming, but so worth it!

i opted to make everything from scratch, including my sauce – so i began by sauteing some garlic in a little EVOO…

then i tossed in some fresh san marzano tomatoes and a few of my cherry tomatoes… cook that down to a sauce and set aside.

roll out the dough… i bought some pre-made stuff at my local market…

get your toppings chopped and prepared…

cheese first, then a layer of sauce, a little more cheese, then toppings galore, finished with a little sprinkle of more cheese… bake for 10-15 minutes until your crust is your desired crispiness.  i think i cooked mine for about 13 minutes…

and it was absolutely perfect…

i loved the sound the pizza made when cutting into it… the perfect amount of crisp but still soft and chewy…

i ate this entire one by myself…

and enjoyed every morsel…

and washed it down with a lovely saison style farmhouse ale – hennepin.  it’s very strong {7.8% alcohol} so i only pour a little at a time, as seen here. the hennepin complimented the savory dish so well – it’s bright and slightly fruity, with a dry, crisp finish.

happy weekend everyone!

Tags: beer, breakfast, breakfast pizza, brunch, fun, libations, organic, pizza, saison