Good Morning Pissa Recipe

Preheat

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease a pizza pan.

In a large bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.

Cut the cold diced butter into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs (pea-sized bits of butter should remain).

Stir in the Greek yogurt until a shaggy dough forms. If the dough seems too dry, add 1–2 tablespoons of cold water; if too sticky, add a tablespoon of flour.

Turn the dough onto a lightly floured surface and knead gently 6–8 times until it comes together. Pat or roll into a 10–12 inch oval or round about 1/4 inch thick.

Transfer the dough to the prepared baking sheet or pizza pan. Brush the top lightly with olive oil to help browning.

In a bowl, crack the 4 large eggs and add 1 tablespoon whole milk, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Whisk until well combined and slightly frothy.

Melt 1 tablespoon butter in a nonstick skillet over medium heat. Pour the egg mixture into the skillet and cook gently, stirring frequently, until just set but still moist and slightly undercooked (soft-scrambled texture). Remove from heat immediately — eggs will finish cooking in the oven.

Spread the shredded sharp cheddar evenly over the prepared dough, leaving a 1/2 inch border.

Distribute the warm soft-scrambled eggs over the cheese layer. The residual heat will help melt the cheese and bind the eggs to the base.

Arrange the thinly sliced ham or prosciutto over the eggs. If using crumbled cooked sausage, sprinkle it evenly across the top.

Scatter the thinly sliced scallions and halved cherry tomatoes (if using) on top. If you like extra cheese, sprinkle the optional 1/2 cup shredded cheese now.

Bake the assembled 'Good Morning Pissa' in the preheated oven for 10–14 minutes, or until the crust is golden at the edges and the cheese is bubbling.

If you prefer a slightly crisper top, switch the oven to broil for 1–2 minutes, watching closely to avoid burning.

Remove from the oven and let rest 3–4 minutes. Sprinkle chopped fresh parsley and red pepper flakes (if using) over the top. Slice into 6 generous wedges or 8 smaller slices.

Serve warm. Leftovers can be refrigerated up to 2 days and reheated in a 350°F oven until warmed through to preserve crispness.