Wednesday, May 30, 2012

A Complete Breakfast Pizza

Never go grocery shopping after a run. Especially at Trader Joe's. They have cookie butter there. Butter... made from cookies. After a run, I can give you at least nine reasons why I need cookie butter in my life. True story.

Another true story: eggs are perfect on pizza. You eat eggs and toast right? Well this is that. Except the toast is a garlic herb crust.

Oh the crust. What I love about this recipe is that you throw all the ingreidents in a bowl. There is no dissolving the yeast in warm water. There is no mixer and dough attachment. Just throw it all in a mixing bowl and get to work with your hands.

After a rise, punch the dough and it is ready to go.


You can top this pizza with anything. Since we are making breakfast pizza, I stuck with anything I would put in an omelet- green and red peppers, cheese, green onions, and bacon. Brush olive oil over the rolled out crust (that is the only "sauce" we are using) and top with omelet fixings. Then, crack a few eggs.

Just ten minutes later the eggs are cooked, the cheese melted and the crust just brown around the edges. If you want runnier (more runny?) eggs, reduce cooking time to eight minutes.

This pizza is surprisingly light- the olive oil and melted cheese create just enough of a sauce and the bacon brings a little sweetness to the pie. Think of it as an omelet on an edible plate.

Breakfast Pizza
adapted from Smitten Kitchen
1 1/2 c AP flour, plus more for dusting/rolling out
1 teaspoon active dry yeast
1 teaspoon salt
1 teaspoon dried chives, finely chopped
1 teaspoon Italian seasoning
1/8 teaspoon garlic powder
1 tablespoon olive oil, plus more for rising bowl
1/2 c warm tap water (110-115 degrees)
cornmeal (for pan)

3 large eggs
red and green bell pepper, sliced thin
3 green onions, chopped
1 c shredded jack cheese
1-2 teaspoons olive oil (sauce)
4 slices bacon, cooked, cooled and crumbled

*pre-heat oven to 425 degrees
1. Make dough: in a large bowl, whisk together flour, salt, spices/herbs, and yeast; add water and oil and work together with hands (dough will be shaggy but stick together- add more water if needed;) turn dough out onto a floured cutting board and knead for 2-3 minutes until dough is elastic and slightly tacky; form dough into a ball; coat another bowl with pan spray or olive oil and place dough round into it, turning once to coat; cover with plastic wrap and set in a warm area to rise until doubled (1 -1 1/2 hours)
2. Get toppings ready
3. Once dough has doubled, punch it down and roll out on floured cutting board to desired thickness (this can be as thick as focaccia or thin crust- I rolled mine to 1/4")
4. Turn a baking sheet over and sprinkle bottom with cornmeal and top with crust
5. Brush olive oil over entire crust, this will be the "sauce" and will also help keep the crust soft and chewy during baking
6. Add toppings, cracking eggs onto the pizza last (make sure you place the eggs away from the edge to prevent them from sliding off)
7. Bake at 425 for 8-11 minutes, depending on how firm you want the yolks of the eggs to be; crust  is done when you see a hint of browning at the edges

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