Pizza for Breakfast?

Carol Kubota
4 min readOct 14, 2020

“Life, within doors, has few pleasanter prospects than a neatly arranged and well-provisioned breakfast-table.”
― Nathaniel Hawthorne, The House of the Seven Gables

Pizza for Breakfast?

My friend Myra and I met for Breakfast at 8:00 a.m. at Farm and Craft in Scottsdale. We wanted to be one of the first customers to get a table outside because of COVID19. Anytime after 8:00 a.m. in the Summer in Arizona would fry us like bacon. The waiter wearing his black face covering and black uniform led us to a bench seat close to the exit. He handed us the menus, and we began sloshing our hands with hand sanitizer. I don’t like eggs for Breakfast. I try to stay away from pancakes, waffles, or French toast, I don’t need to add on any extra pounds. I honestly prefer to eat lunch for Breakfast.

The waiter came to take our order. I ordered the BBQ flatbread: pineapple jalapeño BBQ sauce, grilled chicken, black beans, and mozzarella finished with lime crema and fresh cilantro.

“So, you like eating pizza for breakfast?” he asked.

I never thought of flatbread as a pizza. It comes in a rectangular form, not circular. It is not smeared with tomato sauce and covered with pepperoni and peppers and topped off with a thick white blanket of cheese. It is served on toasted bread with sliced or diced tomatoes, fruit or vegetables, and a very thin layer of cheese. I like to think of it as healthier than a pizza.

I grew up eating a breakfast of cereal, Cheerios, Frosted Flakes, scrambled eggs, pancakes on the weekends, and milk. A weekend breakfast included sausage and bacon.

While I was living in Mexico, I ate tortillas, frijoles, soup, and whatever was leftover from the night before. The sweetbread was in the basket on the table, and some of the family members drank coffee and ate bread.

I moved to Japan with my Japanese husband in 1981. The first morning I woke up to fried fish. A smell that reached the fine hairs in my nostrils and failed to tantalize my sensitive American taste buds. Misoshiru, a brown-colored soup made from fermented soybeans, toast, rice, a boiled egg, a small salad, and leftovers from the night before round out the full Japanese Breakfast.

Japan also has a Morning Service, which is offered in coffee shops. It includes a boiled egg, a small salad, a piece of toast, misoshiru, and a cup of tea. This is a “set menu”; there are no…