I like cold pizza. I might even like it better than warm pizza. Well… not better than warm Chicago deep dish pizza, but frankly there’s not much I like more than deep dish pizza. Except maybe ice cream. Or lobster. Oh, god, lobster. I love lobster. Lobster in the shell, lobster eggs benedict, lobster rolls.
… what was I talking about? Oh, right. Pizza.
When I eat cold pizza for breakfast, I do my best to rationalize why it’s okay that I’m eating dough and cheese and sauce cheese and meat and cheese at 8AM. I usually lose that fight with myself, but it doesn’t stop me from eating it anyway. I feel guilty, but I still do it. I did it again recently – plopped on my couch in sweatpants watching Friends reruns, eating a slice of cold bacon pizza. Halfway through my second slice I became determined to come up with a kind of pizza that I would be 100% okay with eating as the first meal of the day so that I can stop with the guilt trip.
I’ve seen plenty of people do the whole sugar cookie “crust”, Cool Whip “sauce” and fruit topped pizzas, but that’s dessert. As much as I would love some scientific study to come out proving that eating dessert for breakfast will increase your lifespan, we’re not there (yet). I liked the idea of fruit on top, but it took me a while to piece together what I wanted the rest of the ingredients to be.
One of my cube mates eats oatmeal most mornings – and as much as I love the smell of it, I just can’t eat it. It’s totally a texture thing because I can’t handle the mushiness. But what I can eat is oatmeal cookies because I love oatmeal cookies. They can be plain, filled with raisins, dotted with chocolate chips – I love it all. And the bigger the cookie, the better! I love gigantic cookies the size of my head. The other day I smelled his oatmeal and got a craving for a gigantic oatmeal cookie. And then it hit me – why couldn’t I make the “crust” of the pizza an enormous oatmeal cookie the size of my head? So that’s exactly what I did. And not just any giant cookie – a skillet cookie.
I love making cookies in a skillet. They’re thick, and soft, and huge, and completely delicious. Normally I make a chocolate chip cookie in the skillet, but it wasn’t difficult to switch it up to be oatmeal. This beast of a cookie is 1″ thick and the perfect base for what goes on top: quark.
You heard me – quark. I wrote this post about it and it’s essentially an even-better-for-you version of Greek yogurt. I opened a cup of the Pineapple Elli Quark and knew it would be perfect for my pizza “sauce”. I just plopped it right on top of the cookie and spread it around. The only downside is that it’s pretty thin and a little runny, so the fruit you place on top sort of sinks in. But if what you’re looking for is a healthy breakfast, then it’s just right. Alternatively (if you don’t mind adding a little sugar to your day), you can mix the quark with a little powdered sugar and cream cheese (I HIGHLY recommend Cabot Neufchatel Cheese as it’s 1/3 the fat of normal cream cheese) to give it a thicker, more frosting-y texture. I made it both ways and they’re both fantastic. I brought them into my office and they were gobbled right up. I even got a lovely thank you post-it note from two people! I also drizzled a little honey on top. You know, for good measure.
Aside from cutting up the fruit, this recipe really isn’t too much effort – and for what little it takes, you’ve got breakfast for the week! Here’s what I used on mine, if you need a starting point:
- 1 starfruit (just a single slice, and then I inhaled the rest of it)
- 1 strawberry, sliced to look like hearts
- 1 kiwi
- 3 grapes, halved (I had to eat one of the leftover slices – so disappointing)
- 15 blueberries
- 1 mandarin orange, peeled apart
- 5 raspberries
- 5 blackberries
Here’s a tip: Slice it up on day one, and then keep them in a closed container in the fridge. As far as fighting off the hounds that may try to steal it from you… that’s all on you.Print
The kind of cold pizza you can eat for breakfast and not feel bad about! A hearty oatmeal cookie “crust”, Elli Quark “sauce” and fruit toppings drizzled with honey.
- 2 cups all-purpose flour (or whole wheat)
- 2 cups old-fashioned rolled oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened to room temperature
- 1/2 cup light brown sugar
- 1 large egg
- 1/2 tablespoon honey (or maple syrup)
- 1/2 tablespoon vanilla extract
- Optional: raisins, almonds, dried cranberries, etc.
- 6 ounces Elli Quark, any flavor (I loved using pineapple or vanilla bean)
- Optional: 4 ounces Neufchatel cheese and 2 tablespoons powdered sugar
- Assorted fruits, sliced
- Honey, for drizzling
- In a medium bowl, combine flour, oats, cinnamon, baking soda, and salt. Set aside.
- In a large bowl, beat butter and brown sugar on medium speed until combined and smooth.
- Add egg, honey, and vanilla and beat until combined (it won’t be smooth and that’s okay).
- Add dry ingredients and beat on low to medium speed until combined. Dough will be very thick.
- Wrap dough in plastic wrap and place in the fridge for 30 minutes to an hour.
- Preheat oven to 350°F.
- Remove dough from fridge and press dough into a cast iron skillet sprayed with non-stick spray. Try to make it as even as you can and press it up the sides just slightly. This will help contain your “sauce”.
- Place skillet in the oven and bake for 18 minutes or until edges are lightly golden. The center should still be soft – that’s what you want! If you cook it too long it will get tough and crumbly.
- Cool in skillet set on wire rack for 10 minutes. Once cool to the touch, lightly run a knife or spatula around the edge of the cookie and invert the skillet to release the cookie and place on wire rack to cool completely.
- For your “sauce” you have two options depending on your preference: If you’d like to keep it simple, you can just top it with the quark and leave it at that. This will result in a slightly runny texture and the fruit you place on top will sink into a bit. If presentation doesn’t bother you, that’s all you need to do! Alternatively, you can combine 6 ounces of the quark flavor of your choice, 4 ounces of Neufchatel cheese (or any kind of cream cheese) and 2 tablespoons of powdered sugar in a mixing bowl and whip until thick and creamy. Then you can spread this on top of the cookie for a sweeter, thicker and more stable base for the fruit toppings.
- Slice the fruits of your choice and arrange them on top in whatever way your little heart desires. Slice into 8 pieces and serve. Enjoy!
Can be stored in the fridge for up to 5 days in a sealed container.
- Serving Size: 8
- Calories: 498
- Sugar: 21g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Carbohydrates: 72g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 64mg
Disclaimer: I received these Elli Quark products in exchange for helping promote their brand. All opinions are my own.