Breakfast Pizza Bar
Rhodes Frozen Dinner Rolls or Texas Rolls (thawed, follow package directions)
Refrigerated Pizza Crust
Boboli Bread, Focaccia or other thin breads
Pita or Flat breads
Frozen Toaster Waffles
English Muffins, split in half
Crescent Roll dough
Biscuit Mix Pizza Crust (prepare according to directions on box)
Shredded Cheese – Mozzarella, Cheddar, Smoked Gouda, Swiss, Provolone, etc
Ricotta Cheese, Cream Cheese
Ham, cooked and diced
Sausage, cooked and crumbled
Scrambled Eggs or Hard Cooked Eggs, diced
Bacon, cooked and chopped
Bell Pepper, chopped
Black Olives, sliced
Artichoke Hearts (canned, drained, chopped)
Mushrooms, sliced (canned or fresh)
Green Onions, sliced
Grape or Cherry Tomatoes, halved or quartered
Chopped fresh herbs (basil, thyme, rosemary, Italian seasoning, etc)
Salt and Pepper
Pizza or Spaghetti or Tomato Sauce
Prepare ingredients the night before. Come morning, let family and guests choose their favorite method, crust and toppings for a fun Breakfast Pizza Bar. Add fruit and a glass of milk to make Breakfast complete.
EGGS OVER EASY PIZZA: Spread pizza dough out on oiled pan (6-inch for individual; 12-16-inch for a large family pizza); spread with Ricotta cheese then sauce of choice; crack fresh egg(s) on top (1 per person); add additional toppings of choice; salt and pepper to taste; sprinkle with additional cheese. Bake at 350 degrees for 20-25 minutes or until eggs are set.
BREAKFST SANDWICH PIZZA: Use pre-baked bread, English muffin, waffle or other crust. Top with scrambled egg, chopped ham (or ham slice), and shredded cheese; salt and pepper to taste. Bake pizza at 400 degrees for 5-10 minutes or until cheese is melted.
CHOPPED PIZZA: Combine 2 thawed Rhodes rolls (or 1 Texas roll). Flatten roll out on a cutting board. Top with favorite toppings; fold dough around filling and chop with a sharp knife. Place chopped filling on oiled baking sheet in a 6-inch circle; top with cheese. Bake at 350 degrees for 20-25 minutes or until golden brown. Serve with salsa or spaghetti sauce.