A few years back I received an OONI pizza oven for my birthday. I had never heard of one before but the minute that I saw it I was fascinated. “You mean I can make a pizza in 60 seconds in this little stainless steel pizza oven?” Truth be told I was skeptical at first but as I used it more I started to realize that if done properly you could, in fact, make a pizza in 60 seconds. If I am going to be honest I am still trying to figure out how to use the OONI more effectively but as I try new things in it I am continually amazed at how efficient the oven is.
It is the last day of our June vacation and I decided to make a breakfast pizza so we could spend some time outside in our outdoor kitchen and skim some old books we picked up at the antique store yesterday. I whipped up all the ingredients inside and then brought some of the fresh ingredients out with me to chop and dice while the OONI was heating up. I also got the eggs ready so I could scramble them in or cast iron skillet on the grill. I do cheat on the breakfast pizza dough sometimes by using a pre-made crust (if I had more time I would have made my own crust and precooked it the night before, or if time permitted pre-cooked it in the OONI prior to placing the toppings on.) If you do not have an OONI oven you can easily make this recipe all on the grill. You just need to be aware that the bottom of the crust is susceptible to charing so my advice would be to heat the grill up to high and then turn the burners to low so the flames will not char the bottom of the crust while the toppings are cooking. Grilling a pizza may take a little longer but it is well worth it in the end.
Avocado Scrambled Egg Breakfast Pizza Recipe
- 1 Pre-made pizza Crust or Pre-cooked Homemade Pizza Crust
- 3 slices of cooked Bacon Crumbled
- 3/4 cup roughly chopped Artichoke Hearts
- ½ cup fresh Diced Tomatoes
- ½ cup shredded Mozzarella Cheese
- 3 Eggs Scrambled
- Parmesan cheese to taste
- Salt and Pepper to taste
Avocado Sauce (I call it a sauce but it is more of a spread)
- 2 Ripe Avocados
- 2-3 ounces of Lime Juice
- Salt and Pepper to Taste
First prep the Avocado sauce by pitting and scooping out the avocado into a bowl. Add lime juice and salt and pepper to taste. Mash with a fork until the lime juice and salt and pepper are incorporated. You can leave the Avocados and chunky as you want (we like them a little chunkier)
Scramble your eggs and set aside to cool. While you are making the eggs you can pre cook your pizza crust. If you are using a premade crust you can go right to topping the pizza. I usually pre cook the bacon because it takes the longest to make, then I place in a plastic baggie and crumble for use and save in the fridge for a couple days of use)
Top the pizza by applying the avocado sauce, then add artichoke hearts, scrambled eggs and the mozzarella cheese. Then cook your pizza until the cheese is melted. Add the bacon and cook until heated, probably about 1-2 minutes depending on the cooking method. When the pizza crust is crispy and the toppings are melted remove and then add the fresh tomatoes and parmesan cheese. Slice and serve.