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Cast Iron Breakfast Pizza
recipe

Cast Iron Breakfast Pizza

Serves: 4

Hands On Time: 

Total Time: 

Ingredients

12 ounces pre-made pizza dough
All-purpose flour, for dusting
Yellow cornmeal, for dusting
1 cup pimento cheese
1 cup cooked, crumbled breakfast sausage
4 strips applewood smoked bacon, cooked and crumbled
1/4 cup diced country ham
1 cup diced prepared hash browns or tater tots
2 cups shredded low-moisture mozzarella
3 large eggs
1 tablespoon unsalted butter
Thinly sliced scallions, for serving
Hot sauce, for serving

Instructions

Heat the oven to 525 degrees, or as hot as it will go. Place a 12-inch cast iron skillet in the oven to heat for 20 minutes.

Lightly dust a work surface and rolling pin with flour and roll out the pizza dough into a 12-inch disk.

Remove the skillet from the oven and lightly dust the bottom with cornmeal and flour. Carefully press the dough into the bottom of the skillet.

Working quickly, spread the top of the dough with the pimento cheese, then top with the sausage, bacon and country ham. Nestle the hash brown pieces amongst the meat. Cover the top with the cheese and bake until the cheese is melted and bubbly, 12 to 15 minutes.

While the pizza is cooking, cook the eggs: Heat a large nonstick skillet over medium heat. While the skillet is heating, crack the eggs into a medium bowl and beat with a whisk or fork until the yolks and whites have completely combined.

Add the butter to the skillet and swirl it around in the pan until melted and foamy. Add the eggs and let sit until the eggs just begin to set on the bottom of the pan, 5 to 10 seconds. Stir gently with a rubber spatula, lifting up any curds from the bottom of the pan, and continue to cook over the heat to firm curds, about 30 seconds. Remove from the heat and continue stirring for another 30 seconds. Return the skillet to the heat and continue to cook, moving the pan on and off the heat about every 30 seconds, until the curds are still shiny, but not dry and firm, about 5 minutes. Season with salt and pepper and transfer to a bowl.

Carefully slide the pizza out onto a cutting board and top with the scrambled eggs. Garnish with scallions, cut into wedges and serve with the hot sauce.

Photo: Ramona King


About the recipe

This breakfast pizza is totally over the top and totally delicious. Serve this for brunch, and you likely won't need to eat again until dinnertime. 

Feel free to use store-bought pimento cheese and pizza dough here; there’s no need to make those from scratch. We also used fast food hash browns when we tested this recipe; thawed frozen tater tots will also work well. Use your favorite brand of breakfast sausage and country ham. Crank the oven up to its highest temperature — but not broil, lest the cheese burn to a crisp. Make sure to squeeze out all of the liquid from the collards before adding them to the pizzas. Get all of your toppings ready to go before heating the skillet; the process moves quickly once you add the dough to the skillet. We like to use Texas Pete hot sauce in this recipe.

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