Grilled Breakfast Pizza & Blanche de Chambly

Each month, we'll post some of our favourite pairings featuring seasonal recipes served with wine, beer, spirits or coolers.

For a complex and pleasing contrast to eggs and salty ham, enjoy the tangy Curaçao orange peel and kicky cilantro notes from this wit beer with beautiful bubbles that scrub the pizza's richness from the tongue.


8 white mushrooms, quartered
½ green pepper, diced
1 tbsp (15 mL) olive oil
1 cup (250 mL) ricotta
½ cup (125 mL) diced cooked ham
2 tbsp (30 mL) sliced sundried tomatoes in oil
½ tsp (2 mL) salt
½ tsp (2 mL) pepper
½ tsp (2 mL) dried oregano leaves
1 package (725 g) pizza dough, divided into 4 portions
2 tbsp (30 mL) all-purpose flour
1 tbsp (15 mL) olive oil
4 large eggs
½ cup (125 mL) grated Parmesan
Salt and pepper


  1. Preheat oven to 375°F (190°C).
  2. Toss mushrooms and green pepper with 1 tbsp (15 mL) olive oil and set on a baking sheet. Roast for 15 minutes. Set aside to cool.
  3. Combine ricotta, ham, sundried tomatoes, salt, pepper and oregano in a bowl. Set aside.
  4. Dust all four dough portions with flour. Roll each dough portion out so you have a thin round base. Place two baking sheets in oven for 2 minutes, remove and drizzle a ½ tbsp (8 mL) olive oil onto each.
  5. Place two portions of dough on each baking sheet and place in oven. Bake for 5 minutes.
  6. Remove dough from oven and spread each with approximately ¼ cup (60 mL) of ricotta mixture, creating a small well in centre. Crack an egg into each well and scatter mushrooms and green peppers overtop, finishing with Parmesan. Season lightly with salt and pepper.
  7. Place pizzas back in oven until egg white is set but yolk remains soft, about 15 minutes. Remove from oven and cut into desired portions.
Serves 4–6
Tip: Create one large pizza by keeping dough in one piece in step 4. Continue with directions using all ricotta mixture and creating wells for all 4 eggs. Continue with recipe as directed. Baking times may vary slightly.


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