The Formaggi is the pizza pictured above, with two large eggs, with hard yolks, with the eggs and cheese sitting atop a layer of prosciutto. This was delicious, with an excellent crust, with crunchy edges and a chewy interior. The blend of melted cheese was tasty, enhanced by the salty prosciutto and the taste of the eggs (although I would have preferred a gooey yolk). This was a fine choice for breakfast, and I've enjoyed a number of breakfast pizzas at other restaurants over the years.
So why don't more restaurants serve Breakfast Pizza?
A breakfast pizza, topped with items such as sliced potatoes, bacon, sausage, fried or scrambled eggs, cheese, and more, can be absolutely delicious. It isn't a difficult dish to create yet you won't find it available on many menus. Think of all the pizza joints you know and then consider which ones make a breakfast pizza. You might know one or two, at best.
So why isn't it more popular and available? It's puzzling to me and it seems such a no-brainer. People love pizza so why wouldn't they also love a breakfast pizza? I know plenty of people who would order a breakfast pizza for lunch or dinner as well. This seems to be a missed opportunity for many restaurant so I fervently hope some restaurants take notice and decide to add it to their menu.
The earliest newspaper mention I located was in the Buffalo News (NY), December 19, 1957, in an article with above title. The article provided a recipe for breakfast pizza, using English muffins as a base, and topping it with tomato paste, salt, pepper, butter and pork sausage meat. The same recipe appeared in newspapers into 1958, in states including Oklahoma, Missouri, Minnesota, Indiana, Arkansas, and New Jersey.
Another type of breakfast pizza, a Cereal Pizza, was described in the Garden City Telegram (KS), August 1, 1960. The recipe called for making a "crust" of crushed corn flakes, topped by cooked farina, which was chilled over night. The next day it was then topped with butter, brown sugar, cheese, bacon or sausage. This recipe was reprinted in other newspapers, such as in California and Illinois.
A quick Google search indicates that the origins of breakfast pizza are murky, with one restaurant owner claiming to have invented it in the 1990s. Other sources claim that it extends back to the 1970s. However, in a more in-depth exploration, I've found references to breakfast pizza back to the late 1950s!
The earliest newspaper mention I located was in the Buffalo News (NY), December 19, 1957, in an article with above title. The article provided a recipe for breakfast pizza, using English muffins as a base, and topping it with tomato paste, salt, pepper, butter and pork sausage meat. The same recipe appeared in newspapers into 1958, in states including Oklahoma, Missouri, Minnesota, Indiana, Arkansas, and New Jersey.
Another type of breakfast pizza, a Cereal Pizza, was described in the Garden City Telegram (KS), August 1, 1960. The recipe called for making a "crust" of crushed corn flakes, topped by cooked farina, which was chilled over night. The next day it was then topped with butter, brown sugar, cheese, bacon or sausage. This recipe was reprinted in other newspapers, such as in California and Illinois.
The Chicago Tribune (IL), September 13, 1964, mentioned a recipe contest, sponsored by the Poultry & Egg National Board. One of the entrants had a recipe for "Honeymoon Breakfast Pizza" which was said to be "like a sour cream soufflé on a pizza crust."
The Mount Vernon Argus (NY), October 1, 1964, presented a different recipe for breakfast pizza, which used cornbread as a base, and it was topped with eggs and sausage, with a suggestion to add tomato sauce if desired. This recipe was repeated in newspapers in Oregon, Nebraska, Maryland, California and Louisiana.
More breakfast pizza recipes would be published during the rest of the 1960s, and throughout the 1970s too. Interestingly, the Cornish Guardian (Cornwall, England), November 7, 1969, published a recipe for Breakfast pizza, which used a scone dough for the crust, and was then topped with eggs, a can of tomatoes, and sausages.
It's clear that the idea of breakfast pizza has existed for over 65 years, and many variations exist. Now, we just need to make it more common, more readily available at local restaurants. Breakfast pizza needs its day in the spotlight!
Where have you enjoyed Breakfast Pizza?
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