Beer for breakfast.
Some may say alcoholic…I just say smart.
No judgment here (I mean, as long as beer drinking isn’t an every morning kind of occurrence. If so, then please put the beer down and call this number. Seriously).
However, something I will judge you on? Whether or not you eat pizza crust.
You see…our world is filled with two types of people: those who eat the crust & those who don’t.
I strongly advise to you be in the former.
It is only right to be suspicious of people who turn their nose up at the best part of the pizza. And we all know I’m talking about the crust. BECAUSE THE CRUST MAKES THE PIZZA! Without a good crispy-on-the-outside yet chewy-on-the-inside crust, what are you eating? A messy pile of tomato sauce, cheese, vegetables and perhaps some pepperoni slices? Lame. And slightly gross.
While it can be beneficial to surround yourself with crust-loathing friends in order to snag all the carb-laden remnants of a shared pie for yourself, I still say be highly wary of those who don’t eat crust. Although, perhaps these haters would change their mind if they knew they could put beer in their pizza crust?
It’s a totally legitimate way to rationalize eating beer AND pizza…even for breakfast!
I’m telling you…the crust is where it’s at.
And as someone who hits snooze on their alarm clock approximately 25 times every morning and as of late, has been going to work sans make-up and shower in order to catch a mere extra 15 minutes of sleep, let me just iterate that these breakfast pizzas are totally worth getting up an extra half hour early for. This recipe has single-handedly given me a reason to get out of bed in the morning again.
It has all my favorite things in one single-serving pie: breakfast, beer, crust, cheese, runny eggs and squash…although not necessarily in that order.
Suddenly, my Thursday morning is looking a whole lot brighter.
Just don’t let me forget the coffee, mmmkay?
Butternut Squash Breakfast Pizza
Prep time: 20 minutes
Cook time: 10-15 minutes
1 small butternut squash, cut into 1/2-inch cubes (approximately 2 cups)
1 T canola oil
4-Ingredient Pizza Dough*
1/2 cup coconut milk
1 t fresh thyme
1 t minced garlic
1 large leek, sliced
1 cup grated parmesan cheese
salt + pepper
*I recommend using a light beer (i.e. Miller Lite) and spelt flour in this recipe
Preheat the oven to 450 degrees.
Toss squash cubes with 1/2 T oil and salt + pepper. Roast for 20 minutes or until fork tender.
While the squash is roasting, make your 4-Ingredient Pizza Dough. Divide into four pieces. On a heavily-floured surface (dough will be sticky), roll out each piece into a thin circle. Place on a greased baking stone or sheet and brush with remaining oil.
In a food processor or blender, puree squash, coconut milk, thyme, garlic and salt + pepper until smooth. Spread 1/4 of the squash mixture on each pizza. Top with leeks, 1/4 cup parmesan and crack one egg in the center of the pizza. Sprinkle with a pinch of sea salt or thyme, if desired.
Cook pizzas for 10 to 15 minutes or until egg is set.
Makes 4 pizzas