Sunday, April 18, 2010

International Pizza Pie Incident: Breakfast Pizza


My friends from Les Roches are aware that I have a huge appetite. Coming from a tropical country, you can just imagine how hungry I am most of the time when I stayed in Switzerland for 10 months. Les Roches is located at the heart of Bluche, Crans Montana and there’s a restaurant called Saint Nick’s which serves one of the best Spaghetti aux Moules. They also have some great pizzas and one of them is Pizza Capricciosa. During our mid-term break, a trip to Italy is definitely part of the plan. Back then, I wasn’t really keen on what food I ate nor do I take photographs of every dish that goes through my mouth. But I definitely want to go back to Italy again. I really can’t remember the foods that I’ve eaten in Rome and Tuscany except for pastas and pizzas. And I do vividly remember that I finished about one and one-half large size pizza (on top of the other foods) and was actually hesitant to finish the other half but some of them are aware that I actually want to finish it.

For this International Pizza Pie Incident, I’m supposed to make pizza Rustica but due to time constraints I wasn’t able to plan ahead of time. Although I don’t have a specific recipe, my theme for this pizza incident is breakfast pizza. Maybe even a breakfast pizza party for Penny’s (our host) birthday who is celebrating her special day tomorrow, or better yet a grilled pizza party. You can use any ingredient you like because the most important part of the recipe is the pizza crust. Just remember to add the egg. My friend Jehan mentioned that she had a rectangular-shaped thin-crust pizza rolled with arugula and alfalfa sprouts in one of the restaurants in Metro Manila. So, I’m also including that in the recipe. If your pizza dough is thin enough, you can fold it in half in between the alfalfa and the arugula, and eat it like sandwich. And watch the egg yolk oozes out from the dough.


I still like my pizza thin and crusty (and rustic) instead of thick and doughy.  I’m going to keep mine simple and focus on the dough which is easy to make and you might want to try different recipes until you find the one that you really like. Let me encourage and entice you to make your own pizza dough with this video from Rouxbe Online Cooking School. Make sure to read the recipe and the notes for better results.


I saw a pizza dough recipe from Yummy Magazine with beer added to it, so I gave it a try. But there is something wrong with the recipe and I have to add 2 more cups of additional flour and ½ cup of semolina flour before it became a dough.  I am still happy with the results even if my oven is not suitable for it. On top of that, it is really a cruel summer to make the dough. A pizza stone is normally use in baking pizzas which I don’t have so I have to use a different method. I’m happy with the outcome of the dough except that it didn’t have the crusty-on-the-edge texture I’m looking for. But it was good. Maybe next time, I’ll use more beer and less water, milk and maybe even less yeast. And substitute it with healthier flours or even make it gluten free. And some chopped fresh herbs added to the dough would be great too.


I like my pizza rustic with a little bit of irregularity in its shape. But here's a video technique from Rouxbe Online Cooking School on how to shape it.


Breakfast Pizza

Makes 8-12 pizzas (depending on your appetite)

Pizza Dough (recipe and procedure slightly adapted from Yummy Magazine and  Rouxbe Online Cooking School )
¼ cup lukewarm water (60 ml)
2 tsp instant dry yeast (10 g)
½ tsp sugar (2 g)
¼ cup beer (60ml) - at room temperature
¼ cup milk (60 ml) - at room temperature
¼ cup extra virgin olive oil (60 ml)
1 cup water (225 ml)
4 cups unbleached bread flour or all-purpose flour (500 g)
½ cup semolina flour (100 g)
2 tsp unrefined sea salt (10 g)

Topping
Basic Tomato Sauce
Goat, feta, ricotta or yogurt cheese
Chili and garlic marinated green olives
Parmigianino Regiano, grated
Basil leaves, chopped
Red chili pepper flakes
8-12 eggs

extra flour, to shape the dough
semolina or corn meal for dusting

To serve:
Arugula
Alfalfa sprouts

To make the dough, pour the lukewarm water and the sugar in a large bowl. Sprinkle with yeast and wait until it dissolves. Then, add the beer, milk and olive oil and water and stir to combine with a wooden spoon. Add half of the bread and semolina flour and stir to combine. Then add the remaining flours and the salt. Stir to combine the ingredients. With your hands, bring the dough together and turn it out onto a lightly-dusted counter. Knead the dough for about 5 to 7 minutes, or until it feels and looks smooth. Lightly coat the dough with oil and place onto large bowl. Cover with plastic wrap and let the dough rise overnight in the refrigerator to allow the flavor to develop. Before kneading the dough, remove it from the refrigerator 2 hours before shaping it.

At least 30 minutes before making the pizza, place a pizza stone in the oven then preheat the oven to 450ยบ degrees Fahrenheit. If you do not have a pizza stone, you can use the back of a sheet pan, but do not preheat the pan. 

To shape the pizza dough, divide the dough into 8 -12 pieces (depending on your appetite) and cover with damp towel. Dust the counter lightly with flour. Take one piece of the dough and flat into a round while turning and stretching it until nice and thin. Gently transfer the dough on a sheet pan or (pizza peel) that has been sprinkled with semolina or cornmeal.

To assemble the pizza, spread a thin layer of tomato sauce on the dough. Top with cheese and olives, and sprinkle with parmesan, basil leaves and red chili pepper flakes. Slide the pizza onto the pizza stone or bake directly on the sheet pan. Bake the pizza for about 4 minutes, and then add the egg on top. Bake the pizza for another 5 minutes or until whites are set and the yolks are still runny. You might need to rotate the pan and allow the other side to cook or move the tray at the lower or upper part of the oven.

Once done, transfer to a place and drizzle with extra virgin olive oil and serve with arugula and alfalfa sprouts.

Notes:

If you’re not using the all of the dough, divide them into 8-12 parts. Lightly coat the dough with olive oil and place in individual zippered freezer bag. Place the dough in the freezer for up to 3 months. Before you plant to make the pizza, transfer the dough in the refrigerator.


Check out the other pizza creations from other food bloggers:

So, what is your favorite pizza topping? And to Penny, happy birthday!!

Love and light,



Print Recipe


43 comments:

  1. Divina, this is so beautiful! Thank you for the dough recipe- it looks great!

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  2. A pizza for breakfast sounds totally awesome! I am very interested to try the pizza dough with beer, neat!

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  3. This is so fresh and pretty! I think I have a lot of options to use up my leftover dough. :)

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  4. Divina, it's absolutely beautiful! I love a good breakfast pizza and yours is truly inspirational! I want one for breakfast tomorrow!

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  5. Love it! There is an egg. My favourite. Thanks Divina and I just learnt yesterday that you guys actually call pizza - pizza pie? Is that true?

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  6. Wow! Breakfast pizza. Fantastic! I also have a big appetite, and I can happily eat the whole pizza for breakfast :)

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  7. I love breakfast pizza and these look amazing! What a fresh tasty way to start the day. Am also very curious about using beer in pizza dough. I hadn't thought about it before, and might give it a try on my next pizza night.

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  8. My goodness, I think this looks superb! What a great idea... breakfast pizza and it looks so cute as well. Great post, divina! Have a wonderful weekend!
    Regards, Kristy

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  9. Mmm, your dough looks fantastic! I definitely have to try hand-stretching pizza dough like you do. I also like the egg!

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  10. Beautiful pizza for breakfast, though I would prefer that for a light lunch. Maybe I should add 4 eggs on top :P Divina, if ever there's any eating pizza competition, I'll call for you...haha

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  11. Oh, this is beautiful!! I love the healthier and fresher topping!

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  12. How clever, a breakfast pizza with the lot. I'd gladly make a bit more time in the mornings to sit down with a plate full of pizza for breakfast.

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  13. I love the colours and the toppings on the pizza. What a feast to wake up to in the morning!

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  14. Love the thought of runny egg yolk in a pizza. Superb and the photos are lovely

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  15. Just beautiful. Wish I had seen it BEFORE having breakfast, would have changed my meal plan he he

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  16. I've come across quite some pizza recipes with eggs as one of the toppings. I have to say I SHOULD REALLY START MAKING IT!!!!!
    Yours looks awesome. With arugula and sprouts.....you are absolutely killing me!

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  17. This egg-topped breakfast pizza is just perfect for starting the day! Your version looks so fresh and healthy, which would give me a great reason to have it every day. 8-)

    I don't know if it's the same place where your friend went, but a restaurant in Makati called Focaccia serves Pazzo Rollo (crazy roll) - a very thin-crust served w/arugula & bean sprouts, then rolled up. When we returned to the US, I made a version of it that is now one of my husband's faves!

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  18. Love this breakfast pizza with an egg on and served with Arugula and Alfalfa sprouts. Haven't thought of using bear in making dough. I really want to give it a try to see how much we like it.

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  19. love pizza and your breakfast pizza looks so mouth-watering! I've put quail eggs on pizza recently but they cooked too fast due to small size. Trying again with chicken eggs (And is that itlog na maalat I see? Gotta try that one.)

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  20. My sister's pizza is better than Cibo's. Very delicous.

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  21. Love the addition of sprouts. And if your bro vouches for it, what more do you need!

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  22. Great looking pizza you have there! I'm a big pizza and pasta fan, and so are my kids and hubby. I especially love pizza with feta cheese :D

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  23. looks great! i love eggs on a pizza and yous sounds delicious and looks sophisticated. this sounds like fun!

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  24. Hi Divina

    That looks sooo yummy with the egg on top! Thanks for sharing the videos too.

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  25. Yet another inspiring post! I so would love the pizza with the egg on it for breakfast this morning. Thanks Divina :-)

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  26. Looking through the recipe it does seem to be excessively wet, and even the oil quantity seems too much. I have a dough recipe I rely on but it's still relatively thick and bready on the outer edge, even with a baking stone (rolling it out -- a no-no to Italian cooks -- actually helps with this). That being said, the pizza looks wonderfully sunny and delicious. Wish I could have a bite.

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  27. Ah! Thanks for the videos - very helpful.

    Breakfast pizza is such a good idea. I still have some dough left over, might have to make a breakfast pizza this weekend!

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  28. This pizza is so eye-catching, Divina! I was in high school when I visited Italy with my parents, and while I remember the food being delicious, like you, I wasn't quite capturing every food moment with pen/paper or camera. But one of my most distinct memories is a late night walk to one of Rome's hottest pizzerias, and it looked a LOT like this one - at least with the egg in the middle. For me, that was quite unusual - I was used to NYC pizza -- and I found it to be utterly delicious! I can't wait to use your recipe and fiddle around with some pizza dough!

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  29. I'm with you; I like a very thin crust pizza~ topped with arugula definitely has my vote!
    Nice job with this post---the video how-to is a great addition.

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  30. I was looking for some pizza recipe for dinner but looks like i will be eating pizza for dinner and breakfast. Yummy.

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  31. Gorgeous pizza, Divina! I like the egg on top :)

    I'll give your beer dough at try next time I make pizza... I'll just have to hide it from the hubby (he says I waste it when I cook with it instead of letting him drink it :P)

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  32. I'm never a fan of pizza, no thanks to fast food pizza outlets that are so common everywhere. But wow, the pizzas look so delicious in your pictures that I'm yearning for one right now!

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  33. A beautiful pizza indeed and not forgetting those lovely pictures!

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  34. Hi Divine! :)

    How's your summer?

    lucky you, you've been to Italy...I would love to go there someday and pizza and pasta are all I'm gonna eat lol..

    ..your breakfast pizza makes me hungry..how I wish this is what I'll be having tom :)

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  35. Here is a special custom to eat pizza for breakfast after parties :) but the custom extended often!
    The pizza looks outstanding, more with beer :)

    Cheers,

    Gera

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  36. Hehe this is a great idea Divina! For those of us that already eat pizza for breakfast (who moi? :P), now we can legitimitely do it! :D

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  37. This breakfast pizza is so pretty! Finding the perfect pizza dough recipe always takes a lot of trial and error. It sounds as though you are well on your way.

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  38. Your pizza dough is beautiful Divina -- I have always thought of making a breakfast pizza but have yet to try it. I think this post has inspired me!!! Everything tastes better with an egg on top :) Great post!!!!!

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  39. Hey Divina, your posts are always so pretty. If someone made me this for breakfast by the way, i would them forever. Very nice, Deary...

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  40. This is such a great idea. Pizza for breakfast! I am in!

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  41. Thanks so much for the video link. Your pizza looks like the perfect breakfast--I used to eat pizza for breakfast all the time, but I can promise you that it wasn't this healthy!

    Wonderful photos.

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  42. OMG Divina. This egg breakfast pizza is soo pretty..almost too pretty to eat and if only I could reach into my computer screen and put it in my mouth, that would be even better! Gorgeous photos and loving the natural lighting.

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  43. Oh, I love the idea of pizza breakfast... delicious! :)

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Your comments, suggestions, feedback are all welcome.