Brekkie pizza

I don't know about you but i'm that type of person who is able to eat a lot after just waking up. But I am a picky breakfast eater. I prefer things like fried or soft boiled eggs, pancakes, fresh baguettes with something sweet or savory, a hot cup of green or Kusmi tea and a fresh squeezed grapefruit juice would be great too.

When we are on holiday in Thailand or Vietnam I will devour a big plate of fried rice or even Pho, for breakfast. I would eat so manny delicious things at the breakfast table (the buffet breakfast table in a nice hotel are the worst for me, especially if they have a nice selection of French cheeses) I would get so full that I could only eat again at dinner time. Which I hate because during the day we would find so many good places to eat and delicious things to try. Don't think I wouldn't eat all these things though, let's say I would feel a little less comfortable while eating it (so full!). I must admit, I don't start my day like this during the week in normal life because you know, I would get fat.

But how I can enjoy a good breakfast, oh my...

On this particular Sunday I decided to make something like a pizza for breakfast, but I covered the dough with my favorite brekkie items, like eggs and butter with sugar. These are separate pizza's off course. And oef, it was so good and so quick to make, once you have the dough waiting for you in the fridge, there is no turning back.


Pizza dough

recipe from Jamie Oliver

makes 6 to 8 pizza's
 

Ingredients dough

1 kg white bread flour or Tipo '00' flour
1 teaspoon fine sea salt
2 x 7 g dried yeast sachets
1 tablespoon golden caster sugar
4 tablespoons extra virgin olive oil
650 ml lukewarm water

Let's make some dough:

Sieve the flour/s and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size. 

Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.

Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it's better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there's one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.


To turn my pizza into a 'breakfast' pizza, I topped one version with cheese (any kind will do), fresh rosemary, fresh time, bacon, some pepper and salt and let it bake (at 250 °C) for 10 minutes. After 10 minutes I added 2 eggs and let it bake again for 6/7 minutes. I added it later so the yolks would still be runny. 

The second 'brekkie pizza' I just baked plain. After 15 minutes I took it out of the oven to cool and topped it with a nice butter and sprinkled it with sugar. So basically I treated it like toast. And since I had enough dough for 8 pizzas (each around 200 grams) I had pizza at night too and covered it with anything that was left in my fridge: cheese, tomato, mushroom, bacon, red onions and some pepper and salt. And it only took me around 30 minutes  (15 minutes prep, 15 minutes staring at the oven) to get it ready. 

I hope you enjoy your brekkie/lunch/dinner/late night snack pizza's too!