Breakfast Pizza

Oh my.

Every time I make my own pizza dough instead of buying it pre-made, I’m ever so thankful – stretching out that soft dough that smells fresh with yeast and then baking it until golden, it yields a chewy-but-crunchy consistency that’s perfect with any toppings. This recipe came from Smitten Kitchen, and while I didn’t love the dough recipe as much as some others I’ve made, Grant swooned over it, so I’m going to post it here as she published.

Add any toppings you think sound good – there’s really no stopping the fabulousness of a pizza with a soft-cooked egg on top, just waiting to be punctured.

Breakfast Pizza (adapted from Smitten Kitchen)

Ingredients:

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

The night before, prepare the dough: Place 3/4 cup warm 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, covered, and refrigerate overnight.

One to two hours before baking, place the dough in a warm spot to proof. 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.

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,stretching and pulling into a circle. Take the pizza stone out of the oven and throw the dough on it. Brush olive oil all over the surface.

Sprinkle the dough with half of the Parmesan, mozzarella , shallots and bacon. Crack 2 eggs over the top (try to build a little fence of cheese around them so they don’t slip off the pizza – it happened to me!) and season with salt and pepper.

Bake for 8 to 10 minutes, when the crust is golden, the cheese is melted and the egg yolks are cooked but still soft. Transfer the pizza to a cutting board. Sprinkle half of the parsley and scallions on top. Let cool for 2 minutes before slicing. Prepare the second pizza in the same way.

Before you’re ready to slice, poke the egg yolk with a fork and swirl that delicious yolk all over the pizza.

It’s like eating a pizza with a flavorful, fresh sauce dripping off of it. Simply delicious, with the delicate shallots, salty bacon, herbs and mixture of cheeses.

Because I had some issues with my dough not rising enough, our pizzas were smaller and denser than they should be, but like I said, nobody complained. SO good the day-of and for leftovers. The eggs cook fully when you microwave, but still taste yummy.

Enjoy, friends! xoxo

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Korean-style Beef with Toasted Rice and Fried Egg

Toasted rice is usually what happens when I lose track of time and remove my rice from the burner too late. But here, the rice is intentionally toasted, giving it a nutty flavor and crunch that sticks to your teeth. It’s a good sensation, along with the thin strips of beef, wild mushrooms and wilted spinach.

And oh, let’s not forget the fried egg on top. We all know I have a soft spot for any recipe that incorporates this beauty (I have breakfast pizza in mind for the weekend).

This dish is lovely in preparation and presentation. It’s quite a show – quickly frying, then transferring to bowls warming in the oven, then back to fry something new. All the while you’re building layers in your rice bowl. Layers that the egg yolk will soon soak in to. And you’ll top it all off with a crunchy little pickled salad that adds an acidity and freshness you need to balance the other flavors. Genius!

I adapted mine from the Cook’s Illustrated “Cooking For Two” magazine.

Korean-Style Beef with Toasted Rice and Fried Egg (adapted from Cook’s Illustrated)

Ingredients (serves 2)

Pickled vegetables:

• 1/2 c. mung bean sprouts
• 1 carrot, peeled and then peeled into ribbons or grated
• 1/2 cucumber, peeled, seeded and cut into 1/4-inch slices
• 1/2 c. seasoned rice vinegar

Combine the above ingredients, pressing veggies down so submerged in vinegar. Cover and refrigerate for 30 min. Drain vinegar before serving.

For beef bowls:

• 1 c. rice (I used long-grain), rinsed
• 1 c. water
• 4 oz. flank steak, or any other steak good for a stir-fry, sliced against the grain into 1/8 inch strips
• 1 T soy sauce
• 4 tsp vegetable oil
• 4 oz. shiitake mushrooms, stems removed and sliced
• 2 garlic cloves, minced
• 5 oz. (one box) baby spinach
• Kosher salt and pepper
• 2 large eggs
• 1.5 tsp toasted sesame oil

Place two oven-safe serving bowls on baking sheet in oven and heat to 200 degrees.

Bring rice and water to boil in a large nonstick skillet over high heat. Cover, reduce heat to low and simmer until rice is tender, 15-18 min. Uncover lid and crank heat to medium-high and cook until rice is golden brown in spots and emits a toasty smell, about 7-9 min. Divide rice between two warming bowls and return bowls to oven.

Wipe out pan and heat 2 tsp oil until just smoking. Meanwhile, toss beef with soy sauce, then add to hot skillet. Add mushrooms immediately and cook until beef is cooked through, 3 min. Divide into bowls; return bowls to oven

Add 1 tsp oil to skillet over medium heat and add garlic, cooking until fragrant, 30 seconds. Stir in spinach until wilted, about 1 min. Season with S&P to taste, then divide into the bowls.

Wipe out skillet again and add last 1 tsp oil. Return to medium-high heat until hot, then crack in two eggs on opposite sides of the pan. Sprinkle with S&P. Cover and cook until the whites are set, 2 min.

Remove bowls from oven and slide one egg on top of each. Drizzle each with sesame oil and top with pickled vegetables.

When you pierce the yolk, it runs down through all the layers of goodness and is just lovely.

While I spent time reading a book, drinking wine and making this, Grant slaved away outside making the giant trellis pictured below, which will soon be covered with hummingbird vines, wisteria, jasmine and honeysuckle. Handyman. And gardenman.

Enjoy, friends! xoxo