My reputation as a food blogger often precedes me.  Which should be a wonderful thing, except that it comes with the ubiquitous expectation that I can whip up something magical at a moment’s notice.  

This was the case when a recent overnight guest spent a significant portion of dinner telling everyone at the table how excited he was for the gourmet breakfast that I was going to make for him in the morning.  I quickly came to the realization that bacon and eggs weren’t going to cut it…

Suddenly it dawned on me that I had a leftover Vicolo Pizza crust.  For those of you not familiar, it’s a plain cornmeal crust that comes in packages of two – all you have to do is add marinara sauce, cheese, your favorite toppings, and throw it in the oven.  I’d used one of the crusts the previous evening, which meant that I could use the second for a breakfast pizza! 

Warm, cheesy, and topped with three runny eggs, a breakfast pizza is a delicious way to start the day.  And it couldn’t be easier to make.  If you don’t have a Vicolo crust, two slices of pita substitute nicely.  A sprinkle of mozzarella and parmesan, chopped bacon, a few eggs, plus a pinch of shallot and fresh herbs is all that it takes to create a brag-worthy meal.  Particularly when paired with bellinis (I always keep a couple Cipriani cans in the back of my fridge for impromptu post-brunch cocktails).

The denouement was well worth the effort.  My guest fell in love with the pizza, and emailed me several times since begging for the secret recipe.  Lucky for him, it’s a secret no more.  xx tt

FINISHING TOUCHES…

t+tTIP: treat your overnight guests to breakfast in bed with this vintage-inspired silver-plated tray.  Bonus - you can monogram it for seven dollars, which is helpful if your guest needs to be reminded of your name the next morning…