Ah, pizza. So good, you can eat it any time of day!
We have made pizza several times, and last weekend, we decided to make one of the breakfast variety.
We looked around online at many pictures and recipes, then decided that we didn't really need a recipe - it's breakfast on a pizza. We could figure that out.
We started out on Saturday night by making the pizza dough. In an effort to keep our breakfast "healthy," I used half whole wheat flour. Once the dough was made, I wrapped it in plastic wrap, set it in the fridge and, well, went to bed.
Come Sunday morning, we were ready to get started.
We scrambled some eggs. We cooked some bacon. We diced some onions. Then put it all on the crust.
Then we grated up a whole lot of cheddar cheese and sprinkled it over the whole thing.
Twenty minutes later, breakfast was ready.
An omelet on a pizza crust. What could be better?
A cup of coffee, some cut up peaches on the side, this was a delicious breakfast.
So what kid of pizza will we have next??
Whole Wheat Pizza Crust
1 tablespoon yeast
1 cup whole wheat flour
1 teaspoon salt
1 cup warm (around 100 degrees) water
a splash of olive oil
1 cup (approximately - maybe more, maybe less) all purpose flour
In bowl of stand mixer, whisk together whole wheat flour, yeast and salt. Turn on mixer, fitted with dough hook, to low speed, and slowly pour in water, then oil. Add all purpose flour slowly until dough comes together in a ball. Allow dough to rest, covered, for half an hour. This is the point where I put the dough into the fridge, wrapped tightly in plastic wrap. When ready to use, take the dough out of the fridge and let it rest at room temperature for at least half an hour. Roll out the dough, cover with your favorite toppings (make sure that the toppings aren't hot when you put them on the dough!), then bake for 20 minutes at 400 degrees.
1 week ago