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Breakfast Pizzas

Source of Recipe


From "The Gourmet Cookbook"



List of Ingredients



• 1-1/2 Tbsp unsalted butter
  
• 3 assorted (red, green, and/or yellow) bell peppers, seeded, cut into thin strips
  
• 1 onion, halved lengthwise and strips thinly sliced crosswise (1 cup)
  
• 1 cup finely diced (1/4-inch) cooked ham (1/2 pound)
  
• 2 cups all-purpose flour
  
• 2 tsp baking powder
  
• 1 tsp salt
  
• 1 stick (8 Tbsp) cold unsalted butter, cut into bits
  
• 1/2 cup plus 2 Tbsp whole milk
  
• 2 cups coarsely grated Muenster or Monterey Jack (about 6 ounces)
  
• 6 large eggs
  
• Freshly ground black pepper
  






Instructions



1. Melt butter in a large heavy skillet over moderate heat. Add bell peppers and onion and cook, stirring, until softened, about 6 minutes. Stir in ham and remove from heat.
   
   
2. Put racks in upper and lower thirds of oven and preheat oven to 425°F. Butter two large baking sheets.
   
   
3. Whisk together flour, baking powder, and salt in a medium bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add milk and stir until mixture just forms a dough.
   
   
4. Gather dough into a ball and knead gently 6 times on a lightly floured surface. Cut into 6 equal pieces. Roll out each piece into a 7-inch round and form a 1/2-inch high rim on each one by turning in edges of dough and pinching them until round measures 6 inches. Arrange 3 rounds on each buttered baking sheet.
   
   
5. Divide cheese among rounds and top with bell pepper mixture, making a well in center. Carefully crack an egg into each well. Bake pizzas, switching position of sheets halfway through baking, until yolks are just set, 12 to 15 minutes. Season pizzas with salt and pepper.
   
   Serves 6