Pizza for breakfast?! You got it! Our Morning Pizza is covered in fluffy scrambled eggs and crispy bacon, before getting smothered in gooey melted cheese! Just slice and go!
- 1 tablespoon butter
- 6 eggs, beaten
- 1 (12-inch) prepared pizza shell
- 1/3 cup real bacon bits (see Note)
- 3 (2 -ounce) slices American cheese, cut into 1/2-inch strips
- Preheat oven to 450º. In a large skillet, melt butter over medium-low heat. Add eggs and scramble until firm.
- Place pizza shell on a pizza pan, spoon scrambled eggs over the top and sprinkle with bacon bits.
- Place strips of cheese over bacon and bake 7 to 8 minutes, or until crust is crisp and brown. Slice and serve.
***Substitute any of your favorite pizza toppings, from canned mushrooms and olives to pepperoni, for the bacon bits.
1939 – Ali MacGraw, American actress
National Sourdough Bread Day on April 1st recognizes one of the world’s oldest leavened breads.
Sourdough is produced through the process of long fermentation of the dough using lactobacilli and yeasts. The use of naturally occurring yeasts and friendly bacteria versus cultivated yeast causes the bread to have a slightly sour, but pleasant taste.
Most likely the first form of leavening available to bakers, it is believed sourdough originated in Ancient Egyptian times around 1500 BC. During the European Middle Ages, it also remained the usual form of leavening.
- We also have a recipe for you to enjoy: San Francisco Sourdough Bread recipe.
As part of the California Gold Rush, sourdough was the principal bread made in Northern California and is still a part of the culture of San Francisco today. The bread was so common at that time the word “sourdough” became a nickname for the gold prospectors. In The Yukon and Alaska, a “sourdough” is also a nickname given to someone who has spent an entire winter north of the Arctic Circle. It refers to their tradition of protecting their sourdough during the coldest months by keeping it close to their body. The sourdough tradition was also carried into Alaska and western Canadian territories during the Klondike Gold Rush.
San Francisco sourdough is the most famous sourdough bread made in the United States today. In contrast to sourdough production in other areas of the country, the San Francisco variety has remained in continuous production since 1849, with some bakeries able to trace their starters back to California’s Gold Rush period. Many restaurant chains keep it as a menu staple. Sourdough bread is a great side to your soup, stew or toasted with your morning cereal.
