Breakfast Pizza

When I got the new Food Network Magazine, I found a simple recipe for a Breakfast Pizza (page 113). 

What a neat idea! The photo in the magazine just looks amazing and tasty.

So this morning I created the breakfast pizza and added a bit of onion. I used olive oil infused with rosemary from Bree and Robbie's wedding, which really added a nice rosemary flavor to the crust. I did cook it on the pizza stone, which for this pizza I wouldn't do again because it made the crust too crunchy and then was a bit hard to cut... This is really a knife and fork pizza.

Check out recipe for the pizza - I hope you make it and dine on it someday!

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Courtesy of Food Network Magazine

Pizza Dough
Whisk 3 3/4 cups flour and 1 1/2 teaspoons salt. Make a well and add 1 1/3 cups warm water, 1 tablespoon sugar and 1 packet yeast. When foamy, mix in 3 tablespoons olive oil; knead until smooth, 5 minutes. Brush with olive oil, cover in a bowl and let rise until doubled, about 1 hour 30 minutes. Divide into two 1-pound balls. Use 1 pound per recipe unless noted.

How to make a pizza:
Step 1: Place a pizza stone or an inverted baking sheet on the lowest oven rack and preheat to 500 degrees.
Step 2: Stretch 1 pound dough on a floured pizza peel, large wooden cutting board or parchment paper.
Step 3: Top as desired, then slide the pizza (with the parchment paper, if using) onto the stone or baking sheet. Bake until golden, about 15 minutes.

Bacon-Egg Breakfast Pizza -  

Stretch dough into four 6-inch rounds. Top each with diced raw bacon; bake until crisp (500*). 

Crack an egg onto each crust and top with olive oil, salt and pepper; bake until the eggs set (about 5 minutes). Top with baby greens.

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My pizza photo

♥

"Mangia che ti passa"

"Mangia che ti passa" - Eat and it will be over, you'll feel better

Perfect for after a long day!

Bruschetta - (Italian pronunciation: is a food the origin of which dates to at least the 15th century from central Italy. It consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese; the most popular American recipe involves basil, fresh mozzarella, and tomato. Bruschetta is usually served as a snack or appetizer. In Italy, Bruschetta is often prepared using a brustolina grill. In Tuscany, bruschetta is called fettunta, meaning "oiled slice". In the Abruzzo region of Italy a variation of bruschetta called ventricina is served. Raw pork products and spices encased in pig vesicles are aged and the paste spread on open slices of bread which are sometimes grilled.
http://en.wikipedia.org/wiki/Bruschetta



There is the lesson on Bruschetta...

So guess what we enjoyed tonight?...


In the movie 'Julie & Julia' there was a scene with a pan of olive oil toasting up some fresh french bread... Since we saw the movie, on Tuesday , I've been wanting to cook this same thing and cover it with some yummy Bruschetta.


So tonight I did just that and followed it with some Bertolli bow ties, mixed with a red sauce and chunks of Italian sausage.



It was again, an easy meal. Which is always pleasant. Not a lot of dishes especially since I cheated and pulled out some paper plates... excuse the photos, you can only make pictures look so good when your taking photos of paper plates, and a camera phone... but look at the food thats what counts!


So here is how I made the Bruschetta: (bare with me this is my first recipe written)

- Seeded 4 tomatoes and chopped them up (I like the big ones on the vine)
- Half an Red onion chopped finely
- Fresh Basil cut from my herb garden (I should blog about that)
take the leaves and roll them up length ways then cut thinly up
- 2 cloves minced garlic
- 3 tablespoons cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Throw it all in a bowl, mix it around and leave it to chill for a little while, so that all those flavors fuse together.

The bread: (this was simple)
A baguette cut up to 1/2 inch slices, then drizzled with olive oil, thrown in a warm non-stick frying pan until nice and toasty.

I hope you make this sometime and "Mangia che ti passa"!