Friday, August 25, 2006

Breakfast Pizza with Cornmeal Crust

Breakfast Pizza with Cornmeal Crust
h/t to What's for Sunday Breakfast? for the concept.

* cornmeal crust pizza dough (see recipe below) for 1 sixteen inch pizza.

*3/4 to 1 cup of your favorite salsa
*4 eggs, scrambled with 3 tablespoons of milk and salt & pepper added and cooked in 3 teaspoons of melted butter
*1 cup cup of good quality, spicy, breakfast sausage, cooked and crumbled (can substitute Chorizo, if desired)
*8 ounces of shredded pepper jack/cheddar/mexican blend
*pickled jalapenos (or plain jalapenos, you wimp :-) amount to taste

Preheat the oven and pizza stone to 400 degrees Fahrenheit. Pre-bake the pizza crust for about 5 minutes. Remove carefully from the oven and top with the salsa. Next, evenly sprinkle the cooked scrambled eggs and sausage (cooked and drained) over the salsa. Top with shredded cheese and jalapenos. Bake at 400 degrees for another 10-15 minutes or until the cheese is melted and bubbly and the crust is golden around the edges. Serves 3-4 hungry people.

NOTE: I've had friends short on time make this with the frozen Vicolo Corn Meal Pizza Crust Shells (available at Whole Foods Markets) Bake the topped frozen shell on a preheated pizza stone (400 degrees) for 10-20 minutes. Makes two 8 inches pizza or cut recipe toppings in half.

Cornmeal Pizza Dough
h/t Bob's Red Mill Baking Book by John Ettinger and Bob's Red Mill Family,

Makes one 16-inch, two 12-inch, four 8-inch or eight 4-inch pizzas

1/8 teaspoon sugar
1 1/4 cups warm water (105 degrees F. to 115 degrees F.)
2 1/4 teaspoons active dry yeast
1 cup unbleached white flour
1 1/2 cup whole wheat flour
2/3 cup fine yellow cornmeal
1 teaspoon salt
1 teaspoon red pepper flakes, or to taste, optional
3 1/2 tablespoons extra-virgin olive oil

1. In a small bowl, add the sugar to the water and sprinkle the yeast on top. Stir to dissolve and let stand for 5 minutes until foamy.

2. In a large mixing bowl, combine well 1 cup plus 1 tablespoon of the unbleached white flour with the wheat flour, cornmeal, salt, and red pepper flakes. Make a well in the center of the flour mixture. Pour in the yeast mixture and the oil, and using a wooden spoon, vigorously stir the flour into the well. Begin at the center and work slowly outward, until the flour mixture is incorporated and the dough just begins to come together.

3. Turn the dough out onto a lightly floured surface. Dust your hands with flour and knead the dough gently, pressing down with the heels of your hands and pushing the dough away from you before partially folding it back over itself. Use a dough scraper to pry up bits of dough that stick to the work surface. Shift the dough a quarter turn and repeat. As you knead, gradually add just enough of the remaining flour until the dough is no longer sticky; you may not need all of it. Continue to knead until the dough is smooth and shiny, with good elasticity, about 10 to 15 minutes more. The dough should feel springy and be slightly moist. Too much kneading may result in a tough crust.

4. Oil a large bowl, shape the dough into a smooth ball, and place the ball in the bowl. Turn to coat the dough with the oil, cover the bowl with plastic wrap, and set aside to rise until it doubles in size, about 90 minutes.

5. Punch the dough down and use within 2 hours. (If you are not going to use the dough within 2 hours, turn it into an oiled bowl to coat again, tightly cover with plastic wrap, and refrigerate. When the dough has doubled again, in about 5 to 8 hours, punch it down, re-cover it, and leave it in the refrigerator. You can punch it down a total of 4 times, but after that, it gets tough. Use the dough within 32 hours or wrap tightly in plastic wrap and freeze for up to 4 months.)

6. Break the dough into equal pieces for smaller pizzas or keep whole for a large pizza.

7. Use your hands or a rolling pin to shape the ball of dough on a lightly floured surface. Press and stretch it gently to the desired shape and thickness. The thinner the crust, the crispier it will be.

8. Leave the dough to rest, about 15 minutes, or place in the refrigerator for thinner crust (because the dough doesn't rise as much in the refrigerator), until you're ready to prepare. A 400 degree oven usually works well.

Prebake on preheated pizza stone for 5 minutes, then carefully remove, place toppings on and bake another 10-20 minutes (watch carefully, ovens vary) until crust is golden around the edges and the cheese is bubbly.

No comments:

Post a Comment

I started this blog so the child I gave up for adoption could get to know me, and in turn, her children, as well as share stories for a family that lives too far away. So please keep it friendly and kid safe. Posts that are only a link or include an ad for an unknown business automatically to to SPAM..