Sunday Brunch Idea: Savory Breakfast Pizza Recipe

Entry #1479, August 19, 2012

If I could, I would eat breakfast for every meal of the day. Seriously. Between the breakfast meats, breads, potatoes, egg dishes, and who can forget yummy pancakes, french toast, crepes, and quiche.. I could just consume breakfast foods all day and be quite content? and maybe 80 pounds heavier. He He..

Today I came across the Smitten Kitchen?s delicious Breakfast Pizza recipe. OMG, when I tell you I wish I could make this on this lovely Sunday morning I would.I started thinking what a great Sunday Brunch idea this would be! I especially love the egg on top? Y U M M Y !!!

Wouldn?t this be a great Sunday brunch idea?

All images via Smitten Kitchen

Adapted, barely, from The Big Sur Bakery Cookbook

Makes 2 (12-inch) pizzas

When I asked what I would change about this when I make it again, I drew a blank. I actually like it that much the way it is. Nevertheless, the bacon could of course be omitted if you?re bacon-averse, countless toppings could be added from spinach to mushrooms or sausage, you could swap some or all of the mozzarella for goat cheese and you could swap out some of the flour in the crust for whole wheat flour. Although the recipe as is makes two large pizzas, I think it would be fun to make six smaller ones with one egg each in the center ? plus, friends could choose their own toppings. So ?drew a blank? = okay, I have a few ideas. But I?m pretty sure I?ll be making this exactly as written next time.

Breakfast pizza ingredients

Ingredients

1/2 teaspoon dry active yeast
2 cups plus 2 tablespoons bread flour, plus more for dusting
Kosher salt
6 strips bacon
1/2 cup grated Parmesan
2 cups grated mozzarella
6 large eggs
Freshly ground black pepper
2 tablespoons minced flat-leaf parsley
2 tablespoons minced chives
2 scallions, thinly sliced
1 shallot, minced

Directions:

The night before, prepare the dough: Place 3/4 cup lukewarm water in the bowl of an electric mixer fitted with a dough hook. Sprinkle in the yeast, stir and let sit for 5 minutes. Add the flour and 1 teaspoon of salt and mix on low for 1 minute. Increase the speed to medium and mix for 2 minutes, then increase the speed to high and mix until a smooth dough forms, about 2 minutes more. Turn the dough onto a lightly floured surface, divide into two equal pieces and form each half into a tight ball. Place on a large floured sheet pan, place the pan in a plastic garbage bag, tie the bag loosely and refrigerate overnight.

One to two hours* before baking, place the dough in a warm spot. Adjust the oven rack to the lowest position and set a pizza stone on it. Preheat the oven to 500 degrees 30 minutes before you are ready to bake the pizza.

Prepare the dough and toppings: Fry the bacon in a large saut? pan over medium-high heat until crisp. Cool on a paper-towel-lined plate; roughly chop.

Dip your hands and a ball of dough into the flour. On a lightly floured countertop, pat the dough into a disc with your fingertips, then drape the dough over your fists and carefully stretch it from beneath to form a 12-inch circle.

Love the idea of the eggs on top!

This may become a new Sunday brunch favorite

Generously dust the surface of a pizza peel or large inverted sheet pan with flour and place the stretched dough on it. Sprinkle the dough with half of the Parmesan, mozzarella and bacon. Crack 3 eggs over the top and season with salt and pepper.

Bake the pizza: Shake the pizza peel slightly to make sure the dough is not sticking. Carefully lift any sections that are sticking and sprinkle a bit more flour underneath, then slide the pizza directly onto the baking stone in one quick forward-and-back motion. Bake for 8 to 10 minutes, rotating after 5 minutes. When the crust is golden, the cheese is melted and the egg yolks are cooked, use the peel to transfer the pizza to a cutting board. Sprinkle half of the parsley, chives, scallions and shallot on top. Let cool for 2 minutes, slice and serve immediately. Prepare the second pizza in the same way.

* The original recipe suggests that you take the dough out one hour before baking but I took mine out two hours earlier, because I always find it takes a looong time to get dough back to proofing at room temperature. In this time, you can lazily prepare the toppings and get your oven nice and hot.

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Source: http://stagetecture.com/2012/08/sunday-brunch-idea-savory-breakfast-pizza-recipe/

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