Indulge In {Breakfast Pizza}

Pizza for breakfast? I think yes! This is nothing like your left over pizza from the night before though. Try a traditional breakfast a top warm, soft pizza dough. Sounds delicious right? I've been searching for a breakfast recipe for months to add into my rotation. During the week, I don't get a lot of time for breakfast and usually end up grabbing whatever I can as I run out the door. Therefore, on the weekends, I like to take my time and make something savory to indulge in while enjoying a hot cup of coffee. Feeling a little exhausted with my traditional frittata I believe I'm going to mix it up this weekend with this breakfast pizza. Here's the recipe from Smitten Kitchen so you can try it too!

:: 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


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 sauté 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.
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.

Dining Uncorked {Grilled Pizza}

Summer is all about grilling in my opinion! And since my recent dairy allergy discovery I've been trying to fill my pizza void. But, with the discovery that my allergy only applies to cow's milk, I decided why not pick up some sheep's milk based cheese on the way home and grill up some pizzas! Well, while perusing the cheese section at Publix I discovered that pecorino romano is a sheep's milk based cheese. This is amazing news, because pecorino romano is an amazing cheese. In case you haven't had it before, it's very similar to a parmesan. Immediately I know what to pair it with.  I made two different kinds of pizza. One was topped with bacon and grilled asparagus and the other with tomatoes and arugula. Obviously they both had pecorino romano. They were both delicious! In case you're wondering, I like cooking to be easy. Nothing too complicated that has too many steps. So, I picked up some whole wheat flat bread at the store (my Publix has it in the deli section) and used that as the crust. Here's how I grilled the pizza...

{Step 1} Turn the grill on and set the flame at a medium high heat. 

{Step 2} Brush both sides of the flat bread with olive oil

{Step 3} Top your pizza with whatever you like

{Step 4} Place the pizza on the grill and close the lid. Cook until the cheese is melted and the bottom of the flatbread is crispy but not burnt. (Note: If you use pecorino romano, and I suggest you do, it will not fully melt)

{Step 5} Cut into slices and ENJOY!

What would you top your grilled pizza with? I think I want to try shrimp next!