Breakfast Pizza

Breakfast Pizza – Bacon, Egg and Kale

Breakfast Pizza

Breakfast Pizza

Bacon, Egg and Kale Pizza

Though a few extra minutes in bed win out over a morning meal during the week, Saturdays and Sundays are all about breakfast in our house.  My ideal weekend drips faithfully to life with the pre-programmed coffee pot (still one my all-time favorite inventions).  The smell of potential and weekend freedom inspires the great untangling of covers, cats and still gently-snoring snugging.  I trudge to the kitchen, pop open the fridge and pull half and half and some ingredients from the fridge, pour a cup and start breakfast.

Ever since we discovered the nifty trick of cast iron skillet pizza, we’ve been a bit obsessed.  That together with my love of pizza for breakfast made this combination inevitable.  We had a package of Trader Joe’s whole wheat pizza dough, we had kale left over from salad, we always have bacon and we always have eggs.  Inspiration struck before the second cup.

The baking time gives you the perfect amount of time to grab a shower and make a bloody mary.  Weekend starts now!

INGREDIENTS

  • 1 package pre-made whole wheat pizza dough (Trader Joe’s has great dough).
  • 6 strips of bacon, cooked crisp, drained and blotted
  • 3 – 4 cups of kale
  • 4 eggs
  • 1 yellow onion, chopped fine
  • 5 cloves of garlic, minced and divided 4 to 1
  • 2 Tbsp balsamic vinegar
  • 3 Tbsp water
  • salt
  • fresh ground black pepper
  • flour for forming pizza dough
  • olive oil
  • parmesan cheese, grated

PREPARATION

  1. Preheat oven to 400
  2. Pull pizza dough out of the oven and let it rest and room temperature.
  3. In a non-stick pan add a small drizzle of olive oil and heat to shimmering.  Add bacon strips (in batches if you have to) and cook until crispy.  Drain grease from strips into pan and remove to a paper towel lined plate and blot additional grease.
  4. Heat a drizzle of olive oil (or a little of the bacon grease if you’re feeling sassy) in a non-stick skillet until shimmering.  Add onion and cook until translucent (about 8 minutes).  Add 4 cloves of minced garlic and cook an additional minute.  Add kale, vinegar and water, stir and cover for 3-4 minutes, stirring occassionally  until kale begins to wilt.
  5. Brush a cast iron skillet sides and bottom with olive oil.  Lightly flour hands and work pizza dough to a circle slightly larger than the bottom of the cast iron skillet.  Place the dough in the skillet and push border down with fingers to form roughly a 1 inch border around the pan.  Brush the dough with olive oil and add the remaining garlic so it’s evenly distributed.  Add kale and arrange bacon strips in spokes.  Gently crack eggs on top of bacon and cook on stove top over medium high heat for about 6 minutes until the bottom starts to brown slightly.
  6. Carefully transfer skillet to oven and bake for 15 – 20 minutes until eggs are set.
  7. Remove skillet from oven and transfer pizza to baking sheet with a spatula (comes out easily), add grated parmesan cheese.  Cut into pieces and serve immediately with coffee and bloody marys.
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Summer Squash Pizza with Goat Cheese and Walnuts

Summer Squash Pizza with Goat Cheese and Walnuts

Summer Squash Pizza with Goat Cheese and Walnuts

Summer Squash Pizza with Goat Cheese and Walnuts

We’re still obsessed with how easy and how tasty the pizzas are.  Found this recipe from Food and Wine and it seemed like a good end to summer choice.  It’s really light and the onions and pepper flakes and goat cheese make it full of flavor.  If you don’t cut the squash too thin, they come out with the perfect amount of crunch to make you wish you’d made another one.

Ingredients

  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 garlic clove, minced
  • All-purpose flour, for dusting
  • 6 ounces pizza dough
  • Pinch of crushed red pepper
  • Salt and freshly ground black pepper
  • 1/2 small onion, thinly sliced
  • 1/4 cup shredded part-skim-milk mozzarella
  • 1 teaspoon chopped summer savory
  • 1/4 pound summer squash, thinly sliced on a mandoline
  • 2 ounces fresh goat cheese, crumbled
  • 2 tablespoons chopped toasted walnuts

Preparation

  1. Preheat the oven to 500°. Preheat a pizza stone. In a small bowl, combine the 1 tablespoon of olive oil with the minced garlic and let stand. On a lightly floured work surface, roll out the dough to form a 12-inch round, 1/4 inch thick. Transfer the round to a lightly floured pizza peel.
  2. Leaving a 1/2-inch border of dough, brush the round with the garlic oil and sprinkle with crushed red pepper, salt and black pepper. Scatter the onion slices over the round; top with the mozzarella and savory. Arrange the squash slices on top in a single layer, overlapping them slightly. Dot with the crumbled goat cheese.
  3. Slide the pizza onto the hot stone and bake for about 5 minutes, until the bottom is crisp and the squash is slightly browned. Transfer the pizza to a work surface. Sprinkle with the walnuts and drizzle with olive oil. Cut into wedges and serve.
Brussels Sprouts Leaves, Lemon, Whole Wheat Pizza

Brussels Sprout Lemon Whole Wheat Pizza

Brussels Sprouts Leaves, Lemon, Whole Wheat Pizza

Brussels Sprouts Leaves, Lemon, Whole Wheat Pizza

Okay, these cast iron skillet pizzas have official become a thing in our house.  I’ve owned up to my pizza addiction and am now just embracing it with abandon.  The great thing is that if you control the toppings properly, there’s really very little guilt.  I mean, we’re not talking about pounds of cheese and tomato sauce and decadent Italian meats (though I’m always willing to have that conversation) — really, this is just a deliciously baked and broiled salad served on the bread that would normally be relegated to the side of the plate.  I’m all about inclusion.

Of the various pizzas we have made recently, this is most definitely the favorite.  We adapted it from the March 2012 Martha Stewart Living magazine and haven’t been able to stop making it since.  When The Rogers started giving us an endless supply of encouragement and lemons, it became even easier to justify.  Brian came up with the brilliant idea of adding fresh chopped garlic as the first layer and suddenly amazing became transcendent.  Even if you’re in the “no” column on Brussels sprouts, you should give this a try.  They’re different  in leaf form.  I promise, you’ll be surprised and happy.

Ingredients

  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 3/4 pound store-bought pizza dough (Trader Joe’s Whole Wheat dough is my favorite)
  • 3 cloves garlic, finely chopped
  • 1 cup finely grated Pecorino Romano cheese
  • 3 cups packed Brussels sprout leaves (from about 1/2 pound)
  • Coarse salt and freshly ground pepper
  • 5 paper-thin lemon slices, cut into half-moons (from 1/2 lemon)
Brussels Sprouts Lemon Pizza Before Baking

Brussels Sprouts Lemon Pizza Before Baking

Directions

  1. Preheat oven to 400 degrees. Brush a 12-inch cast-iron skillet with 1 teaspoon oil. Press dough flat in skillet, spreading to edge (if it retracts, let rest 5 minutes before continuing). Brush a 1-inch border around edge with 1 teaspoon oil.  Evenly distribute chopped garlic over crust, leaving a 1/2-inch border around the edge.
  2. Toss brussels sprouts with 1/2 cup of Pecorino, remaining 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Scatter sprout mixture over cheeses, and top with lemon.  Sprinkle 1/4 cup of Pecorino over top.
  3. Cook over medium-high heat until bottom is golden brown, 4 to 5 minutes. Transfer to oven, and bake until edges of sprouts start to char, edge of crust is golden, and dough is cooked through, about 15 minutes. Sprinkle remaining 1/4 Pecorino over pizza and broil for 2 minutes until cheese starts to brown. Season with pepper.
Bacon Kale and Tomato Pizza

Bacon Kale and Tomato Pizza

Bacon Kale and Tomato Pizza

Bacon Kale and Tomato Pizza

Pizza

The idea for dinner tonight hit me at around 2pm.  Sitting at my desk, slightly weary from the day, my thoughts wandered (as they sometimes do) to how I might console myself with dinner.  I sat back for a moment and took a mental inventory of our refrigerator.  Suddenly, I got a smoky, salty second wind: bacon!  My first reaction to bacon is always BLTs, but then I wrenched my mind out of the deli drawer for a moment and remembered our shopping frenzy over the weekend:  kale, whole wheat dough, fresh tomatoes, garlic, cheese.  I’ve been at this long enough to recognize a pizza fantasy when it strikes.  Resistance is futile.

Several months ago, Martha Stewart Living did a whole section on various pizzas that start on the stovetop in a cast iron skillet and then finish in the oven.  We were hooked from the day that issue arrived.  The possibilities are endless and the concept invites creativity and whim and, if you think about it, you can turn just about anything into a pizza.  Sizzling, delicious, fresh-baked dough is but a delivery system for what you crave (or what you have on hand) and then you get to cover it with melted cheese.  How can you possibly go wrong?

Bacon Kale and Tomato Pizza

  • Whole wheat pizza dough (you can get delicious fresh pizza dough at Trader Joe’s for less than $2) Pull out of fridge about 30 minutes before you start to bring to room temperature.
  • 5 strips of bacon, cooked half-way to desired crispiness
  • 3 cloves garlic, finely chopped
  • 3/4 bunch of flat leaf kale, washed and left in whole leaves
  • 1/2 lemon, juiced
  • 2 medium tomatoes, sliced
  • 3/4 cup pecorino cheese, grated
  • olive oil
  • flour for dusting
  • kosher salt
  • fresh ground black pepper
  1. Preheat oven to 350.
  2. Brush 1 Tbsp olive oil evenly across the surface of a cast iron skillet.
  3. Dust cutting board with flour and flatten dough by hand into a round that comes up just slightly above the bottom of a cast iron skillet.
  4. Press dough into oiled skillet, pushing down to create a crust at the edges.
  5. Brush dough with olive oil to cover with a thin layer.
  6. Distribute garlic evenly across dough.
  7. Arrange kale leaves with leaf tops at outer crust and stalk ends at center of dough in a circle .
  8. Brush kale leaves with a little olive oil, salt and pepper.
  9. Squeeze lemon juice over kale leaves.
  10. Arrange bacon on top of kale leaves.
  11. Arrange tomato slices in a pattern over bacon.
  12. Distribute grated cheese over pizza
  13. Heat skillet over medium heat until crust begins to brown on bottom, about 8 minutes.
  14. Transfer skillet to oven and bake for 18-20 minutes until edges turn golden brown.
  15. Turn broiler on high for two minutes.
  16. Remove from oven and transfer to a cookie sheet.  Allow to cool for 5 minutes and then slice and serve.
Bacon Kale and Tomato Pizza with Kale Salad

Bacon Kale and Tomato Pizza with Kale Salad

I used the rest of the bunch of kale and another tomato and some additional grated pecorino cheese and made a nice fresh salad.  I mixed some lime-infused olive oil, white balsamic vinegar, salt, pepper and herbs de provence into a simple dressing and then squeezed the lemon juice from the other half of the lemon I had left from the pizza over it.  Then finished it with more grated cheese.