Deep-dish brunch pie hits the spot for all appetites

Perhaps it was the backyard-fresh eggs.

And who could discount the caramelized onions nestled beneath the eggs and bacon?

Or, maybe breakfast pizza seemed like a revelation because it was delivered hot and ready to devour by the hostess of a bed-and-breakfast yurt overlooking Montana’s Flathead Lake.

We knew from the moment we set our eyes on the deep-dish brunch pie that we would need to attempt to recreate it at home.

At its most decadent – filled with whole eggs, cream, whole-milk mozzarella and bacon – breakfast pizza won’t win any kudos from your cardiologist. However, there are plenty of ways to cut saturated fat, cholesterol and calories and still serve it as an occasional brunch centerpiece. It can be packed with your choice of vegetables to increase vitamins, minerals and fiber.

If you’re making this for vegetarians, confirm that eggs are still on their personal menu, then leave out the bacon. Caramelized onions provide a hearty base. Add steamed or sautéed spinach. Consider mushrooms, artichoke hearts or roasted bell peppers.

If gluten-free diners will grace your brunch table, find a pizza-dough crust that is free of wheat, rye and barley. The good news is that gluten-free pizza dough mixes are now easily found in most grocery stores.

Cut cholesterol and fat in any version of breakfast pizza by using part-skim mozzarella. Add a few crumbles of sharp cheddar or soft chèvre to add flavor without adding a lot of extra cheese.

Use center-cut bacon to reduce the saturated fat or choose Canadian bacon instead.

If you are limiting your daily cholesterol intake, consider egg whites or egg substitute for some of the eggs.

Many recipes found online call for cracking eggs over the fillings before putting it into the oven. That makes for a dramatic presentation of sunny-side up style eggs, but we liked the result of whisking the eggs and pouring them over the toppings. It was kind of a quiche hybrid on a familiar family-favorite dough.

Here’s the result of our experimentation at home. It was a simple, delicious take on bacon and eggs. When we make it again, we’ll be adding some of our favorite omelet fillings: steamed spinach, pieces of chicken-apple sausage, fresh chèvre and roasted red peppers.

Breakfast Pizza

1 tablespoon olive oil or butter

12 ounces refrigerated pizza dough (see note)

1 large sweet onion, sliced

4 pieces center-cut bacon, cooked and chopped

5 eggs

2 tablespoons milk

Salt and pepper, to taste

1 cup shredded part-skim mozzarella cheese, extra-sharp cheddar or chèvre, to taste

Minced chives, parsley or other herbs, to taste

Heat a cast-iron or nonstick skillet over medium-high heat. Add olive oil and heat until shimmering. If using butter, heat until melted. Add onions and cook, stirring occasionally. The heat may need to be reduced to prevent the onions from burning. After stirring, redistribute the onions in an even layer in the pan. If they begin to dry out, add a bit more olive oil, butter or water. Cook until onions are soft and golden brown, 20 to 30 minutes.

Preheat oven to 425 degrees.

Spray a 12-inch deep-dish metal or stoneware pizza pan with nonstick cooking spray. Press the pizza dough to the edges and up the sides of the pizza pan, about an inch or so. Prick the dough all over with a fork to prevent bubbles and bake for about 7 to 8 minutes, or until dough is set and just begins to brown. Remove from oven. Cool slightly.

When the onions have caramelized, spread in an even layer over the baked pizza crust. Sprinkle with bacon pieces (and any other toppings, if customizing). Whisk eggs, milk, salt and pepper together in a large measuring cup. Pour egg mixture into the crust, being careful to keep it contained within the crust. Sprinkle eggs with mozzarella cheese and add a few crumbles of extra sharp cheddar or dot with chèvre, if desired.

Bake until pizza crust is cooked, cheese is melted and eggs are set, about 20 to 25 minutes. Remove from the oven. Sprinkle with herbs, if desired, cut and serve.

Yield: 4 servings (2 slices each)

Note: Substitute your go-to pizza crust recipe if you like. For convenience, purchase pizza dough at a favorite pizzeria or at the grocery store. We used whole-wheat crust from the refrigerated section at Trader Joe’s.