If you visit the Bridgeport Farmers Market on any given Sunday during their outdoor season, you are sure to find at least 20 different local farmers selling their freshly picked vegetables and pasture raised eggs & meats from baskets and coolers at various tables throughout the market. I am on a mission once again during this outdoor farmers market season to show you how you can create a delicious meal purchasing mostly locally grown & raised produce and meats at the market this summer. Each month I will be sharing a recipe to the Bridgeport Farmers Market blog inspired by and featuring some of my favorite fresh & local finds from the market.
For the month of July, I am sharing the recipe for this hearty & tasty Farmers Market Breakfast Pizza. Yes, I did say a breakfast pizza! I mean, why should just lunch & dinner get to all have all the pizza fun? 😉
This hearty enough for a farmer pizza starts with a homemade corn flour crust and is then topped with crispy bacon, sweet & savory pork sausage slices, sauteed garlic scapes, and for good measure I cracked 3 farm fresh eggs right on top. I literally used no cheese or sauce on this pizza, & it was absolutely amazing! Now that’s not to say that you can’t add a little sprinkle of cheese over top of this. I would just add it on before you crack the eggs on top.
This month’s recipe features bacon from Shipley’s Forest Hill Farm, locally grown garlic scapes from Mt Hollow Farm, farm fresh eggs from Jason Poth Farms, Brown Sugar & Maple Pork sausage links from Falling 4 Ewe Farm, & Stone Milled Corn Flour from The Vegetable Garden. Be sure to stop by their tables during your next visit to the Bridgeport Farmers Market, & tell them I sent you. 😉
Farmers Market Breakfast Pizza
Prep Time: 20 minutes
Cook Time: 12-15 minutes
Ingredients (Serves 6)
- 5-6 slices of bacon, cooked & chopped (this method for baking perfectly crisp bacon is my go-to)
- 4 brown sugar/maple pork sausage links, sliced & cooked
- 2/3 cup corn flour
- 2/3 cup all purpose flour
- 1 packet of pizza yeast dough (I like Fleischmann’s.)
- 1 1/2 tsp sugar
- 3/4 tsp salt
- 2/3 cup very warm water
- 4 tbsp canola or olive oil
- 4-5 garlic scapes, chopped & sauteed
- 3 farm fresh eggs
- Chopped fresh parsley, if desired
Preheat your oven to 425 degrees. Grease a 12-inch cast iron skillet with canola oil. Set aside.
In large mixing bowl, combine the corn flour, yeast, sugar, & salt. Add the warm water & oil & mix until well blended.
Gradually add in the all purpose flour until a soft dough is formed.
Turn the dough out onto a floured surface. Knead until smooth & elastic, about 4 minutes. Roll the dough out into a 12-inch circle and then transfer to the prepared cast iron skillet.
Top the pizza dough with the chopped bacon & sliced sausage. Sprinkle the sauteed garlic scapes over top. Carefully crack each of the eggs onto the top of the pizza.
Bake at 425 degrees for 12-15 minutes or until the eggs are cooked to your preferred doneness. (12 minutes will leave the egg yolks runny; 15 minutes will cook the egg yolks through)
Season each of the eggs with a little salt & pepper. Let cool to warm & then top with freshly chopped parsley, if desired. Slice, serve, & enjoy!