Breakfast Pizza

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Cosmos
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2013/02/28 12:55:49 (permalink)

Breakfast Pizza

We've all had cold pizza (and possibly warm beer) for breakfast in the past but I have noticed more and more breakfast pizza out there in Syracuse NY. Is this happening in other regions and if so, what is your local version like?
 
There are a number of pizzerias that serve it near me and I have seen it in gas stations too (not that I would buy it from there...). The first time I had it, one of our consulting engineers dropped off a variety to our office as a holiday gift a number of years ago and has continued to do so. These are white pizzas with scrambled eggs, cheeses and toppings. They usually leave us a bacon and/or sausage one a broccoli and/or spinach. I don't know the pizzeria but I know its downtown. The drawback to this pie for me is they use a combination of velveeta and mozzarella.
 
Since that first time, I have sampled it from Peppinos which is ok but my absolute favorite is from DiLauro's Bakery. They sell it by the slice and to order. By the slice you get Italian sausage, bacon and ham with eggs and mozzarella and a generous shake of black pepper. This is not a low cholesterol treat but it is oh so good and best when fresh out of the oven. Folks in our office have ordered it with slightly less meat and spinach or broccoli. As always DiLauro's crust is great nice and crunchy.
 
What's out there in your neighborhood?
post edited by Cosmos - 2013/02/28 12:57:19
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19 Replies Related Threads

    wanderingjew
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    Re:Breakfast Pizza 2013/02/28 13:03:46 (permalink)
    I don't think this is anything new.
     
    The first time I saw breakfast pizza was nearly 20 years ago at O'Hare in Chicago after a "red eye" from Seattle.
     
    I just figured it was a "Chicago thing"
    #2
    CCinNJ
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    Re:Breakfast Pizza 2013/02/28 13:09:18 (permalink)
    Not a pizza in a traditional sense but "pizza rustica" is the best damn RF breakfast pizza coming from this neighborhood....

    http://www.nytimes.com/20...ining/30feed.html?_r=0
    #3
    kevincad
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    Re:Breakfast Pizza 2013/02/28 14:58:13 (permalink)
    Cosmos

    We've all had cold pizza (and possibly warm beer) for breakfast in the past but I have noticed more and more breakfast pizza out there in Syracuse NY. Is this happening in other regions and if so, what is your local version like?

    There are a number of pizzerias that serve it near me and I have seen it in gas stations too (not that I would buy it from there...). The first time I had it, one of our consulting engineers dropped off a variety to our office as a holiday gift a number of years ago and has continued to do so. These are white pizzas with scrambled eggs, cheeses and toppings. They usually leave us a bacon and/or sausage one a broccoli and/or spinach. I don't know the pizzeria but I know its downtown. The drawback to this pie for me is they use a combination of velveeta and mozzarella.

    Since that first time, I have sampled it from Peppinos which is ok but my absolute favorite is from DiLauro's Bakery. They sell it by the slice and to order. By the slice you get Italian sausage, bacon and ham with eggs and mozzarella and a generous shake of black pepper. This is not a low cholesterol treat but it is oh so good and best when fresh out of the oven. Folks in our office have ordered it with slightly less meat and spinach or broccoli. As always DiLauro's crust is great nice and crunchy.

    What's out there in your neighborhood?

    Not even related, but the "warm beer" part made me think of when I was in college, living in a big house with about 10 other people. One Saturday morning I woke everybody up, telling them to come down, I'd make breakfast!!! Of course, every came running. And there was the breakfast on the table, I'd placed plates at every chair and on each plate was a can of Genesee Beer!!! Some actually drank it, some looked like they were going to throw up, and some just moaned and went back to bed!!
    #4
    Poverty Pete
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    Re:Breakfast Pizza 2013/02/28 20:30:36 (permalink)
    That pizza rustica looks good. Does anybody have a recipe for that?
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    CCinNJ
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    Re:Breakfast Pizza 2013/02/28 20:35:40 (permalink)
    Tish tosh recipe.

    Like a recipe for bread that will be like Hoboken bread . Heh. I don't think so.

    Welcome to Roadfood.
    #6
    Michael Hoffman
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    Re:Breakfast Pizza 2013/02/28 21:30:14 (permalink)
    What it really is is apizza gaina. A wonderful easter pie that is so rich it'll kill you if you aren't careful.
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    Poverty Pete
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    Re:Breakfast Pizza 2013/03/01 07:38:19 (permalink)
    Michael,  so what's in it?  How is it different from a quiche?
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    Michael Hoffman
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    Re:Breakfast Pizza 2013/03/01 10:10:54 (permalink)
    Poverty Pete

    Michael,  so what's in it?  How is it different from a quiche?

    Here's how:
     
    Apizza Gaina
    Ingredients
    2 1/2 lbs ham (sliced thick from deli-counter or cubed pieces of boiled ham)
    1/4 lb prosciutto (this is the regular proscuitto, next ingredient is as described, proscuittini)
    1/4 lb prosciutto (PROSCUITTINI, AKA Pepper Ham, Black Peppered Ham or prozuttini)
    1/4 lb capicola (HOT CAPICOLA, spiced-hot capicola )
    1/4 lb hard salami
    1/4 lb genoa salami
    1 lb fresh mozzarella cheese
    1 lb mozzarella cheese (1 entire brick of whole milk mozzarella, cubed)
    1 lb Italian cheese (FRESH BASKET CHEESE, AKA Easter cheese or Farmer's Cheese)
    3 lbs ricotta cheese
    1 stick pepperoni (sliced)
    3 tablespoons parmesan cheese
    15 eggs
    4 lbs pizza dough
    Directions:
    1
    Cube ham meat. Cut sliced meat by rolling & slicing or cutting with scissors. Cube mozzarella. In very large bowl, add ricotta & basket cheese. Add 15 eggs. Hand stir with whisk. Add 3 heaping tablespoons Grated cheese - then stir in the cubed meat and cheese.
    2
    Brush pan with oil then melted butter. Roll out & lay dough. Add cheese/meat mixture. Add top layer of dough and pinch bottom & top dough seams together tightly.
    3
    Brush top with oil then egg. Sprinkle with grated cheese. Make Easter Cross with large fork to vent. Bless.
    4
    Bake 375º x 10 min then 350º x 60 min then 325º x 30-45 minute.
    5
    Remove from oven. Brush top with melted butter. Cool 2-3 hours Turn upside down overnight on large board. Cover pizza tightly with paper towel, foil, & dish-towel. Refrigerate. Serve noon or later on Easter Saturday.



    #9
    lleechef
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    Re:Breakfast Pizza 2013/03/01 11:02:12 (permalink)
    It's disgusting and you're technically not allowed to eat meat again until Easter SUNDAY.
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    Poverty Pete
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    Re:Breakfast Pizza 2013/03/01 12:51:29 (permalink)
    It doesn't sound disgusting to me.  I think I'd rather have it hot, though.
     
    I know.  I'm a barbarian.  Out of the world's fifty best restaurants, I've been to exactly ZERO!
    #11
    Michael Hoffman
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    Re:Breakfast Pizza 2013/03/01 15:32:17 (permalink)
    For some reason (probably because her family is from Northern Italy) lleechef doesn't recognize the wonderful deliciousness of this Easter treat. It's a pity.
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    phlmaestro
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    Re:Breakfast Pizza 2013/03/01 16:18:35 (permalink)
    The Mezze stand at the Reading Terminal Market in Philadelphia has been selling slices of breakfast pizza, with cheese, egg and either bacon or sausage pieces, for a number of years. There are usually still a few slices of it out as the lunch hour comes around and I'll periodically grab one.
    #13
    lleechef
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    Re:Breakfast Pizza 2013/03/01 16:28:20 (permalink)
    I like all the ingredients (except the eggs) in pizza gaina, I just didn't like all of them smooshed together.  It's true that I am used to Northern Italian cooking so when I ate this concoction once I really did not like it.  But I could eat a slice of pizza with prosciutto or capicolla or sausage for breakfast. 
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    Michael Hoffman
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    Re:Breakfast Pizza 2013/03/01 16:29:56 (permalink)

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    jmckee
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    Re:Breakfast Pizza 2013/03/04 10:57:10 (permalink)
    From the wonderful Chrstine Lavin, here is the song "Cold Pizza for Breakfast."
     
    http://www.youtube.com/watch?v=VFe5zQQXdXg
    #16
    TJ Jackson
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    Re:Breakfast Pizza 2013/03/04 13:18:26 (permalink)
    Goetta, bacon, and egg pizza at Pizzeliis on the east side of Cincinnati
    http://pizzelii.com/menu/
     
    #17
    agnesrob
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    Re:Breakfast Pizza 2013/03/04 15:35:25 (permalink)
    CCinNJ

    Not a pizza in a traditional sense but "pizza rustica" is the best damn RF breakfast pizza coming from this neighborhood....

    http://www.nytimes.com/20...ining/30feed.html?_r=0


    I make that every year around Easter time. It's so good!
    #18
    SeamusD
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    Re:Breakfast Pizza 2013/03/04 16:10:27 (permalink)
    I can't eat eggs, so no breakfast pizza for me. But you bet your bippie I'll eat cold regular pizza for breakfast.
    I have fond memories of eating cold pizza on Saturday mornings when I was a kid, leftover Chef Boyardee or Appian Way pizza kits from our traditional Friday night pizza night.
    #19
    agnesrob
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    Re:Breakfast Pizza 2013/03/04 16:23:49 (permalink)
    I always search the web for good recipes since Jorogo's sisters won't give up the recipe! Joe, please post some pictures of theirs. Those pictures inspired me!
    I recently found this blog and the recipe looks so good. This may be the one I make this year. FYI, no I not of Italian heritage, I just love to celebrate with food! I make killer latkes every year too!
    http://foodblogga.blogspot.com/2008/03/how-to-make-easter-pizza-chena-pizza.html
    post edited by agnesrob - 2013/03/04 16:32:36
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