This is an example of the yummy farmer’s market pizza I’m talkin’ about!
I’m going to let you in on a little secret. The real reason so many hungry shoppers get out of bed on Saturday morning is to hit the local farmer’s market for samples of yummy breakfasts. You’ll taste everything from uber-large frosted muffins, tub-size cinnamon rolls, piled high ham, to biscuit sammies. And then there’s the pizza truck…!
Boasting a wood fire oven, the truck is parked so that every strolling patron is forced to pass by. Oh yes, there’s the pepperoni and sausage pizza, as well as the white pizza with freshly picked basil for topping. But, the most popular by far is the breakfast pizza – or my own version, which is more of a flatbread. It’s piled high with what I like to call “everything breakfast”: eggs, cheese bacon and sausage. Then there’s that surprise of sweetness to balance out the salt. Shoppers wait in line to place their order and then visit the farmer’s stalls while they wait for the pizza to come out of the oven. Once your name is called and the pizza handed over, you can see all the “where can I get me some of that?” smiles from yards away.
So, what do you do if it’s a rainy day, or your breakfast craving shows up during the week when farmer’s markets are closed? Here’s my make-it-at-home version of breakfast pizza that’s easily prepared, and tastes just like the one from the market. It’s just a little slice of breakfast heaven!
This is MY VERSION of the Farmer’s Market Pizzas I’ve so loved…RECIPE BELOW!
Breakfast Flatbreads
Serves 4
20 Minute Cuisine
2 green onions, thinly sliced, about 2 tablespoons
1 tablespoon olive oil
½ red bell pepper, diced, about 2 tablespoons
4 ounces bulk sausage
4 slices bacon
4 large eggs
½ teaspoon kosher salt
½ teaspoon coarse black pepper
4 ounces shredded Monterey jack cheese, about ½ cup
2 prepared flatbreads
2 tablespoons pure maple syrup
Preheat the oven to 400°. If you have a pizza stone you can heat the stone in the oven. Heat the olive oil in a skillet over medium heat. Add the onions, pepper and sausage. Cook until the sausage is browned and crumbled, about 3 to 5 minutes. Remove the sausage to a bowl. Let the skillet cool. Use paper towels to wipe out the skillet.
Place the bacon in the skillet, and cook over medium heat until browned and crisp, about 5 minutes. Remove the bacon to paper toweling to drain. Cool the skillet, pour off the excess fat, and use paper towels to wipe out the pan.
Whisk together the eggs in a small bowl. Pour the eggs into the skillet and cook over low heat until the eggs begin to form curds. You want to undercook the eggs rather than firmly scramble them. Season with salt and pepper.
Lay the flatbreads onto a baking sheet, layered with parchment paper. If you are using a stone, you can lay the flatbreads onto your pizza peel, dusted with flour. Top each flatbread with the cheese. Layer the sausage on top. Spoon the eggs over the sausage and cheese. Crumble the bacon on top of the eggs.
Bake the flatbreads until the eggs cook through and the cheese melts, about 5 to 8 minutes. Remove from the oven and drizzle the top of the flatbreads with maple syrup. Cut each one into four slices and dig in!
