Breakfast pizza

We had this when we were in disney, and the kids couldn't get enough of it.  It was really tasty, and amazingly simple.  You could adapt this any number of ways- a little crumbled sausage, a little crumbled bacon, some scallions, some mushrooms- whatever you like.

Breakfast Pizza

5 large eggs, scrambled
8 oz cheddar cheese

Dough adapted from Annie's Eats


Ingredients:
½ cup warm water
2¼ tsp. instant yeast
4 cups (22 oz.) bread flour, plus more for dusting
1½ tsp. salt
1¼ cup water, at room temperature
2 tbsp. extra-virgin olive oil

Measure the warm water into a 2-cup liquid measuring cup.  Sprinkle the yeast over the top.  In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend.  Measure the room temperature water into the measuring cup with the yeast-water mixture.  With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil.  Mix until a cohesive dough is formed.  Switch to the dough hook.  Knead on low speed until smooth and elastic, about 5 minutes.  Transfer to a lightly oiled bowl, turning once to coat.  Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.

Punch down the dough to deflate it.  Transfer the dough to a lightly floured work surface.  Divide the dough into two equal pieces.  Form each piece of dough into a smooth, round ball.  Put one piece of dough in the freezer.  Cover with a damp cloth.  Let the dough relax for at least 10 minutes but no longer than 30 minutes.

To bake, preheat the oven and pizza stone to 500˚ F for at least 30 minutes.  Transfer the dough to your shaping surface, lightly sprinkled with cornmeal.  Shape the dough with lightly floured hands.  Brush the outer edge lightly with olive oil.

Top with 5 eggs, scrambled, and 8 oz cheddar cheese.

Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.

Broccoli White Sauce Pizza & my new Favorite Crust

I was resistent to trying this crust, but I have to say, Baking Illustrated via Annie comes through again.  It's light, and even gets those appealing pizza crust bubbbles!

And don't get me started on this cream sauce.  It is so wrong, but so right.  I adore it.  This pizza would be great with spinach, broccoli, grilled chicken, anything really!

Broccoli Pizza with White Sauce
Adapted from Annie's Eats

Ingredients:

For the white sauce:
1 tbsp. butter
1 tbsp. flour
¾ cup heavy cream or half-and-half
1 clove garlic, smashed
Salt and pepper, to taste
6 tbsp. freshly grated Parmesan cheese

For the pizza:
Pizza dough
Olive oil, for brushing
1 cup very small broccoli florets
4 oz. shredded cheddar cheese
Grated Parmesan

For the dough:


½ cup warm water
2¼ tsp. instant yeast
4 cups (22 oz.) bread flour, plus more for dusting
1½ tsp. salt
1¼ cup water, at room temperature
2 tbsp. extra-virgin olive oil

Directions for the dough:
Measure the warm water into a 2-cup liquid measuring cup.  Sprinkle the yeast over the top.  In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend.  Measure the room temperature water into the measuring cup with the yeast-water mixture.  With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil.  Mix until a  dough is formed.  Switch to the dough hook.  Knead on low speed until smooth and elastic, about 5 minutes.  Transfer to a lightly oiled bowl, turning once to coat.  Cover with plastic wrap and let rise until doubled in size, 1½-2 hours depending on the heat of the room.

To bake, preheat the oven and pizza stone to 500˚ F for at least 30 minutes.

Press down the dough to deflate it.  Transfer the dough to a lightly floured work surface.  Divide the dough into two equal pieces.  Form each piece of dough into a smooth, round ball.  Wrap one of the balls in plastic, stick it in a freezer bag, then that one in another freezer bag (to make sure it doesn't pop out) for another day. Cover with a damp cloth.  Let the dough relax for about 10 minutes but not longer than 30 minutes.

Transfer the dough to your shaping surface, lightly sprinkled with cornmeal.  Shape the dough with lightly floured hands.  Brush the outer edge lightly with olive oil.  Top as directed below with white sauce, cheese, broocoli.  Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.


Directions:
To make the white sauce, melt the butter in a small saucepan over medium heat.  Whisk in the flour and cook, whisking constantly, until bubbling and light golden, about 1 minute.  Whisk in the heavy cream or half and half and garlic, and season with salt and pepper to taste.  Cook, stirring frequently, until the mixture thickens and bubbles.  Remove from the heat and whisk in the grated Parmesan until completely melted and smooth.  Toss out the garlic clove.

Now, assemble the pizza.   Spread a thin layer of the white sauce over the crust, leaving a border clear around the edge for the crust.  Distribute the broccoli florets over the dough.  Layer evenly with the shredded cheddar cheese.  Finish with additional grated Parmesan, if desired.  Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 8-12 minutes.  Remove from the oven and let cool slightly before slicing and serving.

Spicy Red Pepper Sauce

I had almost forgotten about this sauce.  When we lived in New Orleans, this sauce was one of the things that kept us coming back to a great little pizza joint not far from home.   I know New Orleans has finer cuisine than this---- believe me, we've had our share--- but when we went back to New Orleans (for the first time in 10 years), this was on the list.  Besides the fact that we ate there a lot in our early days of courting, they have fantastic salads, awesome pizza, and this killer focaccia bread sauce.   It's got quite a bit of heat and a great roasted red pepper flavor.  I had to recreate it once we came back home!

I'm happy to say, this sauce was pronounced "spot on" by both of us, and it got eaten disproportionately from the tomato sauce I had next to it at a lunch time party.  I can't wait to make it again!


Spicy Red Pepper Sauce
inspired by Reginelli's, but made up by me

15 oz roasted red peppers
2 tablespoons olive oil
1/2 teaspoon crushed red pepper
1/2 teaspoon dried oregano
1/2 teaspoon fresh ground black pepper (50 grinds)
2 cloves garlic, minced or pressed
1 teaspoon salt
1/4 cup tomato sauce (I used tomato sauce with onion and butter)

Saute garlic in olive oil until lightly golden.  Add crushed red pepper and saute about 2 minutes until pepper infuses oil.  Add drained roasted red peppers, salt, oregano, pepper, tomato sauce.  Simmer 15-20 minutes, or until flavors marry.  Blend at some point with immersion blender or prior to adding until sauce is fairly smooth.

Serve with pasta, or bread sticks, or on pizza.  If with pizza consider goat cheese, sun dried tomatoes, and carmelized onions- Sun Pie style.....

Chicago Style Pizza

We make a lot of homemade pizza.  My brother in law is obsessed with a local Chicago style pizza joint in his home, and of course has taken us there, leaving us with a craving but no outlet.  The thing I love about this pizza is the crust.  The layering with butter gives it this nice flakiness reminiscent of a pie crust but in no way sweet.  You can "bottom" this anyway you want- we chose Pepperoni in honor of my brother in law.  It's a nice change, and best of all, you can make it in advance and pop it into the fridge, unbaked, and cook it the next night.  It also can be frozen, unbaked and assembled, for more long term meal planning.

Chicago Style Deep Dish Pizza
Adapted from Annie's Eats, who adapted from Cook's Illustrated

Ingredients:
For the dough:
1½ cups plus 2 tbsp. (8 1/8 oz.) all-purpose flour
¼ cup (1 3/8 oz.) yellow cornmeal
¾ tsp. salt
1 tsp. sugar
1 1/8 tsp. instant yeast
½ cup plus 2 tbsp. (5 oz.) water, at room temperature
1½ tbsp. unsalted butter, melted
1 tsp. olive oil
2 tbsp. unsalted butter, softened

For the sauce:
1 tbsp. unsalted butter
2 tbsp. grated onion
Pinch of dried oregano
¼ tsp. salt
1 clove garlic, minced or pressed
1 (14.5 oz) can crushed tomatoes
Pinch of sugar
2 tbsp. fresh basil leaves, coarsely chopped (1/2 tsp dried in times of supermarket disappointment)
1½ tsp. extra-virgin olive oil
Ground black pepper

For assembling and topping:
2 tbsp. olive oil
8 oz. mozzarella, shredded (about 2 cups)
¼ oz. Parmesan cheese, grated (about 2 tbsp.)
1 package turkey pepperoni

Directions:
To make the dough, mix the flour, cornmeal, salt, sugar and yeast in the bowl of a stand mixer fitted with the dough hook on low speed.  Mix about 1 minute until blended.  Add the water and melted butter and continue mixing on low speed until fully combined, 1-2 minutes, scraping the sides and bottom of the bowl occasionally.  Increase the speed to medium-low and knead until the dough is glossy and smooth- and gluten developed-, and pulls away from the sides of the bowl, 4-5 minutes.

 Coat a medium bowl with 1 teaspoon of the olive oil- by hand is fine.  Transfer the dough to the bowl, turning once to coat with oil.  Cover with plastic wrap and let rise at room temperature until nearly doubled, about 45-60 minutes.

While the dough is rising, make the sauce.  Melt the butter in a medium saucepan over medium heat.  Add the onion, oregano, and salt.  Cook, stirring occasionally, until the liquid has evaporated and the onion is golden brown, but not burnt, about 5 minutes.  Add the garlic and cook just until the fragrance fills the kitchen, about 30 seconds.  Stir in the tomatoes and sugar and increase the heat to medium-high.  Bring the mixture to a simmer, then lower the heat to medium-low and continue to simmer until reduced to about 1¼ cups, about 25 minutes depending on your definition of medium high heat.  Off the heat, stir in the basil and oil.  Season with about 3/4 tsp salt and 1/4 teaspoon- 25 grinds- pepper to taste.

To laminate the dough, turn the dough out onto a dry work surface and roll into a 8- by 6-inch rectangle.  Using an offset spatula or butter knife, spread the softened butter over the surface of the dough, leaving a ½-inch border around the edges.  Starting at the short end, roll the dough into a tight cylinder.  With the seam side down, flatten the cylinder into a 9- by 2 inch rectangle with a rolling pin.  Fold into thirds like a business letter, pinch the seams to form a ball, and return to the oiled bowl.  Cover tightly with plastic wrap and let rise in the refrigerator until nearly doubled in size, 40-50 minutes.  Time crunched people cooking for tomorrow's dinner can just roll it into the pan at this point since it will rise somewhat when it sits until tomorrow night's dinner.

Preheat the oven to 425˚ F.  To assemble, coat a 9-inch round cake pan with 2 tablespoons of olive oil.  Transfer the dough ball to a dry work surface and roll out into a 13-inch disk about ¼-inch thick.  Transfer the dough to the pan.  Lightly press the dough into the pan, working into the corners and 1 inch up the sides.  If the dough resists stretching, let rest 5 minutes before trying again.

Sprinkle the pepperoni, then the shredded mozzarella over the surface of the dough.  Spread the tomato sauce over the cheese and top with Parmesan.  Bake until the crust is golden brown, 20-30 minutes.  Remove from the oven and let rest 10 minutes before slicing and serving.

Yield: 1 9-inch deep-dish pizza