Breakfast Pizza with Eggs & Bacon: Recipe

Ordinary breakfast ingredients reconfigured and more tempting. One 9-inch pizza serves 2 heartily or 3 more moderately. Fruit and coffee complete the meal.

Thin-Crust Breakfast Pizza with Ham and Bacon

1 9-inch thin-crust pizza shell, unbaked (don't thaw if it's frozen)
1 pat of butter, melted
1/4 teaspoon oil
2 eggs, beaten
3 ounces of cooked ham, chopped into small dice
1/2 cup shredded cheddar cheese (more if desired)
7 strips of cooked bacon, cut small
jalapeno peppers, sliced (optional)

Preheat oven to 400 degrees. Heat the 1/4 teaspoon of oil in small to medium skillet and spread it around. When the skillet is hot, pour in the beaten eggs. Let them sit and cook in the pan without scrambling them, like an omelet. If the eggs stay wet on top, flip them over until they are fully cooked. When done, let the eggs cool on a plate. Then slice them in strips and slice them again crosswise until you have squares of one inch or less.

Brush the pizza shell to the edges with the melted butter. Sprinkle on the pieces of egg and the chopped ham. Dot with jalapeno peppers if desired. Blanket the pizza shell with cheddar cheese. Sprinkle the bacon on top. Bake on a pizza pan for 20 minutes or until the cheese bubbles. Then let the pizza rest for about five minutes before cutting into it, because that will make slicing easier.

The Piehole Goes Italian: Pizza, and Arugula Salad

The one food I would want on a desert island is pizza and I eat it thrice a week at least. I buy a bag of five or six nine-inch frozen pizza shells, the thin kind, from the Italian grocery, because they're cheaper than at the big grocery store. Also, at the Italian place buy pizza seasoning. Nothing else will make your home pizza taste like real pizza. Penzey's Spices sells Pizza Seasoning too.

To make your pizza crisp and tasty, pour some olive oil on top of the shell and spread it to the edges. Then dust it with pizza spice. Top with whatever, in this case some fresh mushrooms that I'd sauteed slowly in a little butter to get the water out. Tomato is not always necessary. I always put cheese, and make up for the indulgence by eatin' my greens. Absent a real pizza shell, I'll use a wheat tortilla, same way. After it's baked, cool it slightly on a rack, not in the pan, or the bottom gets soggy.

Arugula (aka roquette or rocket) is a very spicy leafy herb that's fast and easy to grow and get hooked on. Get organic arugula seeds from The Cook's Garden; at least that's where I got mine. Plant in sun and ignore (okay, water a bit during drought) and harvest in about four weeks. Wash it and stem it and spin it like any other green.

An All-Arugula Salad is heavenly and needs to be dressed very lightly and simply. A few drops of olive oil; toss. A squeeze of lemon juice. Toss. A mini-pinch of salt. It's ready. A few thin slices of fresh mushroom won't hurt. Tomato, though, would be gilding the lily. I like serving it on a glass plate like I get my salads in Italian restaurants.