- Yield: 4-6
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Slow Cooker Cinnamon Rolls And Sheet-pan Breakfast Pizza
Mix up breakfast by having pizza for your meal.
Tired of having the usual eggs, bacon, pancake, yogurt and whatever you always have for breakfast? Wanna try something different for your breakfast? Well, you must check this out then.
Just imagine melted cheese with fresh eggs and a basil pesto on home-made though for your meal when you wake up in the morning. Sound so appetizing right? This is by far the perfect morning dish and even a dish you can prepare anytime of the day.
Check out the recipe below.
[headline margintop="" marginbottom="30" clearfix="1" ]Slow Cooker Cinnamon Rolls And Sheet-pan Breakfast Pizza[/headline]
- Pizza Dough
- all-purpose flour, plus more for dusting - 3½ cups
- whole wheat flour - 1/4 cup
- quick-rise yeast - 1 packet
- 1 packet - 1½ tablespoons
- Kosher salt
- warm water; plus more if needed - 1¼ cups
- Olive oil, as needed
- Basil Pesto
- fresh basil leaves, rinsed and dried - 1 cup packed
- coarsely chopped walnuts, toasted - 1/4 cup
- large clove garlic, finely grated - 1
- extra virgin olive oil - 1/4 cup
- freshly grated Parmigiano-Reggiano - 4 tablespoons
- lemon, juiced - 1
- Salt and freshly ground black pepper, to taste
- olive oil, plus more for drizzling - 3 tablespoons
- shredded mozzarella cheese - 1¼ cups
- whole milk ricotta cheese - 1 cup
- grated Parmigiano-Reggiano cheese - 1/2 cup
- whole eggs - 5
- Salt and freshly ground black pepper
- packed sun-dried tomatoes, drained - 1/2 cup
- fresh basil leaves - 1/4 cup
For the pizza dough:
- In a food processor, combine the flours, yeast, sugar and 1 tablespoon of salt. With the machine running, add the warm water and oil in a steady stream and then pulse until the dough comes together in a rough mass, about 10-12 seconds (if the dough does not form into a ball, sprinkle with 1-2 teaspoons more of water and pulse again until a rough mass forms). Let the dough rest for 10-15 minutes, and then process again until it is tacky to the touch but not sticky, 25-30 seconds.
- Turn the dough out onto a lightly floured work surface and form into a smooth ball. Transfer to an oiled bowl and turn to coat all sides. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in bulk, about 1½ hours.
- Divide the dough in half, transfer one half to a zip-top plastic bag and reserve for another use (you can freeze it for up to a couple months).
For the pesto:
- Pulse together basil and walnuts in a food processor. Add garlic and olive oil and pulse again. Add the cheese, lemon juice, salt and pepper. Pulse until just blended. Scrape down the sides with a rubber spatula and pulse a few more times. Set aside.
- Preheat the oven to 465°F. Once the oven has reached 465°F, the oven to continue to heat for 15 minutes longer, without opening the door. Line a sheet pan with parchment paper.
- On a floured work surface, roll out the remaining dough into a 10-by 13-inch rectangle. If the dough resists and tries to spring back, then let it rest for 10-15 minutes before continuing to roll it out. Transfer the dough to the prepared pan and brush with 1 tablespoon of the oil.
- Spread the basil pesto evenly over the dough leaving a 1-inch border. Then sprinkle the dough with mozzarella.
- In a bowl, stir together the ricotta, Parmesan and 1 tablespoon of the oil. Then, dollop the cheese mixture by the tablespoonful over the mozzarella.
- Bake until the crust is browned but not too crisp, about 7-8 minutes. Remove the pizza from the oven and gently crack 5 eggs evenly distributed on the pizza. Return the pizza to the oven and continue to cook till the cheese is melted and the egg is set, about 14 minutes. Remove the pizza from the oven.
- Scatter the sun-dried tomatoes and basil on top and drizzle with oil. Let the pizza set for 2-5 minutes. Cut into slices and serve right away.
This is truly worth a try and I promise you, you won’t regret it. So start cooking now and tell me what you think. Don’t forget to leave a comment below and rate the recipe as well.
Happy slow cooking!
A very huge thank you to today.com for this amazing recipe.