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Breakfast Pizza

February 20, 2011 By Korena in the Kitchen 3 Comments

Quite a while ago I stumbled across a recipe for a breakfast pizza topped with bacon, eggs, and cheese. Of course I can’t remember where I originally saw it, but I filed it away in my brain for later. I’ve been craving pizza lately, and as Nate and I went out for breakfast yesterday, I figured I would make something at home this morning, and breakfast pizza fit the bill.

The pizza dough recipe comes from my trusted friend Martha’s Everyday Food magazine. I mixed it up the night before and let it rise overnight in the fridge, rather than delaying breakfast by waiting for it to rise in the morning. Originally it was for grilled barbequed pizza, but I’ve figured out how to bake it very successfully in the oven. The trick is high heat (500˚ F) and baking the pizza on parchment paper rather than on a baking sheet (I’m sure a pizza stone would also work, but I don’t have one). As this makes a thin crust pizza, it’s best not to overload it with toppings – I adhere to the same principle of less is more for pizza as I do for burritos 😉

This recipe makes two 10-inch oval pizzas topped with two eggs each, enough for two pretty generous servings. If you are not so hungry, you could shape the dough into a slightly smaller circle (8 or 9 inches in diameter) and use only one egg in the centre of each pizza. The variations are pretty infinite: you could divide the dough into 3 or 4 pieces and make small little pizzas (5-6 inches in diameter, 1 egg each) to serve alongside fruit or hashbrowns or something, or you could make one giant pizza and top it with 4 or more eggs to feed a crowd (if you are going to double the recipe, I would still recommend making two pizzas, as it might start getting out of control size-wise). If you are in the habit of having guests for breakfast or feeding a large number of family members, this would be a good recipe to try because it’s ready all at once (unlike pancakes or waffles or omelettes which cook one or two at a time) and can be eaten with your hands….

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Filed Under: Breakfast & Brunch, Recipes Tagged With: bacon, breakfast, eggs, food, pizza, pizza dough, recipe, spinach, yeast

Pizza Dough

February 20, 2011 By Korena in the Kitchen Leave a Comment

This recipe was posted to go along with the Breakfast Pizza, but obviously it can be used as a base for any kind of pizza!

Pizza Dough

Originally this dough was for grilled barbequed pizza, but I’ve modified it to bake in the oven. This version is half of the original recipe, so feel free to double it (FYI, 1 cup + 2 tbsp doubled is 2 1/4 cups). Makes 1/2 lb of dough, enough for tw0 8 to 10-inch pizzas. Adapted from Everyday Food magazine, July/August 2010, Issue 74, page 96. Original recipe available here.

1/2 cup warm tap water

1/2 tsp honey

1 1/8 tsp instant dry yeast

1 tsp olive oil

1/2 tsp coarse salt

1 cup + 2 tbsp bread flour or all purpose flour (I usually sub in 1/2 cup whole wheat flour)

Pour warm tap water into a medium bowl (water should be quite warm – almost bath water warm). Stir in the honey and sprinkle with yeast. Let sit for 5 minutes, until foamy (my yeast usually ends up looking more sludgey than foamy, but it still works fine!).

Whisk olive oil and salt into the yeast mixture. Add flour and mix with a wooden spoon until it comes together in a ball. Turn out onto a lightly floured surface and knead a few times until it comes together in an elastic ball. Transfer to an oiled medium bowl, cover with plastic wrap, and let rise in a warm place for 45 minutes, or until doubled in size. Punch down, cover, and let rise another 30 minutes while you prepare the pizza toppings. (Alternatively, let rise overnight in the refrigerator, remove from the fridge, punch down, then allow to sit at room temperature for about 30 minutes before proceeding.)

Turn out the dough onto a lightly floured surface and divide into 2 equal pieces. Let rest for a few minutes before using.

Stretch and roll dough to desired shape, add toppings, and bake on parchment paper in a preheated 500˚ F oven for about 10 minutes, until bottom of dough is golden brown.

Filed Under: Bread, Recipes Tagged With: cooking, dough, food, pizza, pizza dough, recipe, yeast

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I'm Korena: cook, baker, dirty-dishes-maker. My favourite things include flour, butter, sugar, and chocolate. Read More…

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