From my story, “If Real Men Don’t Eat Quiche Call It Breakfast Pizza”
Serves 4 to 6
1 cup all-purpose flour
1 ¼ tsp baking powder
½ tsp salt
3 tbsp very cold butter or butter substitute (I use Earth Balance)
1/3 cup, approximately
Preheat your oven to 425˚F.
Prepare a 10” skillet by greasing thoroughly.
In a very large bowl, combine the flour, baking powder, and salt by mixing with a fork.
Add the cold butter (or substitute) to the bowl. Using two knives, “cut” the butter into the flour until the mixture is the texture of coarse, lumpy cornmeal.
Stir the mixture gently with a fork while adding the milk. Add only enough milk to form a dough that is soft but not sticky. (Don’t worry about it being smooth.)
Transfer the dough to the prepared skillet. Using your hands or the bottom of a measuring cup, press and spread the dough to evenly cover the bottom of the skillet, shaping and smoothing the edge into a raised rim. (You may find it helpful to flour your hands or the measuring cup.)
Bake the crust for 18 minutes on the pre-heated oven, or until it just begins to brown lightly.
The breakfast pizza shown above was filled with four eggs, four slices of orange pepper, four slices of yellow tomato, ½ cup of freshly shredded provolone cheese, a few dabs of tomato sauce, and 2 sliced white mushrooms.
After filling, the breakfast pizza was placed in a 375˚F oven for 20 minutes, until the eggs were cooked and set, and the cheese melted.