Breakfast Pizza!

We have this tradition in my family to cook a homemade pizza every Friday night--and it's a pretty awesome tradition, in my opinion. Dad spent years perfecting his crust, and now it is time to start perfecting mine.

Yesterday I attempted a new recipe that utilized different ingredients available from our garden: parsley and fresh chicken eggs. But eggs on pizza??!!

Our chickens Lumpia, Siopao and Adobo. 

Seemed like a crazy idea at the time. Eggs on pizza is a suggestion from Edible Ojai and Ventura County--a quarterly cooking and gardening that I had the pleasure of writing for a single issue. Eggs seemed too bizarre, but after some thinking I realized that we were cooking the same kind of pizza each week: meat-lover's supreme. Nothing wrong with wall-to-wall pepperoni, of course, but life's too short to have the same thing over and over again. So out to the chicken coop and vegetable beds I went!

Pizza crust ingredients:

• 2 1/2-3 cups of flour 
• 1 tablespoon of olive oil 
• 1 teaspoon sugar 
• 2 1/4 teaspoons of active yeast 

 Pizza toppings:

• Marinara sauce (growing San Marzano tomatoes for homemade sauce!) 
• Mozzarella (however much you want!) 
• Mushrooms 
• Onions 
• Bacon 
• Avocado (Fresh from Ojai orchards!) 
• Chopped parsley 
• 4 Ojai Day chicken eggs 

The most difficult part is cooking the eggs correctly without burning the pizza. Add the eggs after baking the pizza, keeping the oven warm to cook the eggs. The oven cooks the yolk evenly, so it's not runny inside. And voila! Only took a couple of hours!

 
With so many toppings this pizza ended up being very filling, yet so delicious. Next time I'll experiment with different kinds of soft cheeses for variety!