Fry Pan Pizza


If you’ve watched Jamie Oliver’s Food Revolution, you may remember that he exclaimed in horror “Pizza for breakfast?!”.

Of course, he was referring to the mass-produced, cardboard tasting, salt-laden abomination of “pizza” that is sold to countless millions. What he wasn’t referring to was a fresh, handmade, organic, veggie-topped pie-of-heaven with a Greek fried egg on the side that we had for breakfast!

Well, you know me, I just have to fry stuff I guess!. No really, making a pizza in a frying pan is an awesome idea especially if it is too hot to turn on the oven, your oven is broken (you know who you are!) or, like me, you are starving and just can’t wait for all the rigour-ra-moll that goes with making a pizza from scratch at home.

Luckily, I made a batch of pizza dough yesterday and was ahead of the game. I took a fist-sized ball of the dough and rolled it out quite thin and chopped up my toppings while the ever trusty cast iron pan got sizzling hot.

For the toppings I used: Swiss Chard (of course!), green onion , red bell pepper, garlic and crushed red pepper, all of which got the usual treatment in the cast iron pan.

Now for the fun part, I took out the toppings and set aside and got the pan really hot. I added a little oil and then carefully added my rolled out dough. That thing poufed right up and just sizzled away to crispy goodness. I flipped it over and “baked” the other side while I added my toppings and a little grated Jack  and Cotija cheeses.

After it was nice and crispy on the other side, I took it out of the pan and then quickly fried a few Greek style eggs.

I cut this true “pan” pizza in two and served with the eggs. It was really just a fancy version of toast and eggs, or shall I say a “luscious” version? Yeah, it was all that. Oooh, I just realized that it would be a yummy and unusual base for a Benedict, using a biscuit cutter to make smaller rounds before frying. Oh my.

yes, I took bites before taking the pic. sorry, but I was sooo hungry!

(Oh, and I also topped it with some pepperoncini, but I put those on lots of stuff. I’m addicted, and plan on making my own later in the summer!)