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Breakfast Pizza

Like nearly everyone, I have been known to enjoy a slice of leftover pizza for breakfast now and again. It’s quick and tasty, hot or cold. But I also really love your standard breakfast foods – eggs, bacon, potatoes, and toast, or maybe a spinach omelet with salsa. Breakfast burritos! Chilaquiles! Something eggy, definitely. So I suppose it was inevitable that I’d wind up making a breakfast pizza. I just didn’t realize how completely wonderful it would turn out to be. I made mine the night before and then just warmed it up the next morning.

Making your own pizza dough may seem scary at first, but it is really worth it, and not as hard as you think. In addition to the dough ingredients listed below, I’ll often throw in some minced garlic, rosemary, and olive oil if I’m making a regular dinnertime pizza.


Pizza Dough:
1 Tbsp (or 1 packet) rapid rise yeast
1 cup warm water (not hot)
pinch of sugar
1 tsp salt
2 cups white flour
1 cup whole wheat flour

1 strip of bacon (peppered bacon is the best)
1 cup potatoes, cut in small pieces
3 eggs
1 Tbsp olive oil
1/2 cup picante sauce (hot)
1 Tbsp minced garlic
1 cup spinach (cut into thin stips)
1 cup grated mozzarella
Tony Chachere’s cajun seasoning mix
1 tsp smoked paprika
1 tsp black pepper


Large mixing bowl
Nonstick skillet
Small bowl and whisk
Cutting board and knife
Pizza pan (or even better, a large oven safe skillet with a lid)


In a large mixing bowl, combine active dry yeast, warm water, pinch of sugar and salt. Set it aside, preferably in a warm place, until it is frothy on top. Then, mix in the 3 cups of flour. It should become too thick to stir easily. Knead by hand in the bowl a few times, and if it is sticking to your hands, add a litte more flour. Shape into a ball and set aside to rise. Preheat the oven to 350 degrees Farenheit.

While you are waiting for the dough to rise, cook the bacon in a nonstick skillet over medium heat until it is crispy. Set it aside until it is cool, then crumble into bits. While the pan is still hot, cook the potatoes in the bacon grease until they are tender. Season with Tony C’s and smoked paprika. Then, scamble your eggs and fry them in the olive oil. Season with salt and pepper.

Once the dough has about doubled in size, spread it out in the oiled pan. Spread picante sauce on top, followed by minced garlic, chopped spinach, and bacon. Cover with grated cheese, potatoes, and egg pieces. Sprinkle a light dusting of  Tony C’s seasoning on top. Put the lid on your pan (if it has one) and bake for 20 minutes or until the crust is firm. Let cool at least 20 minutes before eating or refrigerating. Serve with hot, black coffee and fresh juice.

Variations: I’m sure this would be good with bell peppers, sausage, Gimme Lean, pineapple, onions, zucchini, or avocado, to name a few. I’ve also heard of using gravy instead of salsa. Experiment!

Watermelon Rind Pie

Last night we had some friends over for a springtime grill-out. Burgers, beer, grilled zucchini, homestyle fries, and juicy watermelon. So today, there were lots of leftovers in the fridge. With the extra ground beef, I made chili. I chopped a small onion and cooked it with the extra meat, added a can of black beans, chili powder, smoked paprika, 1/2 cup picante sauce (salsa), 1/2 cup flat beer, 1 sweet potato (baked and cubed) and simmered until done, stirring and adding beer as necessary to keep it from burning.

Then, confronted with the mountain of watermelon rinds on the counter, I wondered whether I could use them for something. The southern grannie on my shoulder thought it was a shame to see it all go to waste. I knew I’d seen pickled watermelon rinds, but I soon discovered that there are a lot of other ways to use them!  Apparently, the rinds are used as a vegetable in stir-fries, stews, salads, chutneys, you name it.

Like the melon flesh, the rinds are mostly water, but do contain some nutrients. According to, a serving of watermelon rind (whatever that is) contains 2 percent of your daily vitamin C and 1 percent of your vitamin B-6. The rind also contains a compound called citrulline, an antioxidant.

The most intriguing result of my internet search was a mock apple pie made from the melon rinds. I looked at a few recipes, but mainly tweaked this one until it came out like this:

Melon Rind Pie 


4 cups thinly sliced watermelon rind, with green outer peel removed
1 cup sugar of your choice (granluated, raw, brown, or confectioners)
1/2 cup craisins (or any tart dried fruit)
1/2 cup chopped pecans
Juice from 1 lemon
1 tsp vanilla (or brandy, rum, etc)
1 T flour
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/4 tsp salt
Refrigerated pie dough (I like the kind you just unroll and bake. See link above for a dough from-scratch)
1 T butter
Vanilla ice cream (optional)


Cutting board and knife
Large bowl and spoon
Measuring cups and spoons
Pie pan
Aluminum foil


In a large saucepan, combine melon rinds, 1/4 cup of your sugar, and enough water to cover. Bring to a boil, reduce heat, and simmer about 25 or 30 minutes. Make sure the rinds are translucent and very soft.

(I left mine on the al dente side and wished I’d cooked them a lot longer). Drain off the liquid and transfer to a large bowl to cool. Stir in vanilla and lemon juice.

Preheat the oven to 400 degrees Fahrenheit. In a separate container, combine the remaining 3/4 cup of sugar, craisins, pecans, flour, spices and salt. Line a pie pan with dough.  Once the rinds are cool, add the sugar mixture and stir well.

Transfer filling to the pie pan and top with the second pie crust. Crimp the edges of the dough with your fingers or a fork. Cut a few slits in the top pastry for ventilation. Top with a few dabs of butter. Bake at 400 degrees for 15 minutes, then cover with aluminum foil and reduce heat to 375. Bake another 30 minutes or so, until the filling is bubbly and soft (you can test with a knife). Let cool at least 30 minutes before eating. Serve warm, with ice cream if you like.

I had fun making my friends guess what the filling was made from. Everybody seemed to think it was tasty, even though the rinds were still just a little crunchy. It was a lot like an apple pie, but with all the nuts, and spices, a little like mincemeat too.  It’s gonna be a tasty summer, y’all!

Another Food Blog

I moved to Salt Lake City in November, and around the same time I started reading food blogs. I suspect that the world probably doesn’t particularly need another food blog, but since cooking is a hobby of mine, I’d like to be able to come back to my food experiments and easily share recipes with friends. So here we go!