Wednesday, March 5, 2014

breakfast pizza, take 2.

This is the breakfast pizza I've spent most of my life dreaming about.

I know some people are apprehensive about the idea of an egg on a pizza.  But in my eyes it's an utterly genius addition, up there with the combination of peanut butter and miso (don't knock until you try it on soba noodles with thinly sliced peppers and carrots and diced chicken with a sprinkle of scallions and sesame seeds, divine).

An egg does not belong on every pizza, I can't imagine adding one to Paulie Gee's Hellboy, that one is perfect just the way it is, but it does pair brilliantly with any pizza involving aged cheddar cheese.  Here a personal pie is topped with a single egg, barely cooked so when your fork pierces the center, molten yolk oozes out over the whole pizza.  Combined with chunks of avocado, a (heavy) sprinkle of cheddar, and some Sriracha for some heat, and you basically have the most perfect open-faced breakfast sandwich/pizza hybrid ever.

Just bring napkins, this is not a neat dish in the slightest.

Breakfast Pizza, Take 2
Recipe inspired by an Instagram Photo

This is absurdly adaptable so have fun (some bacon wouldn't be a bad idea..).  And my pictures don't accurately show the egg.  I may have over-baked mine.  It was a sad day and I don't want to talk about it.  

Makes 4 Pizzas

1 recipe of my favorite no-knead pizza dough (here!)
4 eggs
1 tablespoon olive oil, divided plus more for greasing the pan.
1 cup packed sharp cheddar cheese
1 teaspoon Aleppo pepper (optional)
1/2 - 1 avocado (depending on your level of avocado love), cubed 
Sriracha for drizzling

Preheat the oven to 500 degrees.  Divide the pizza dough into 4 pieces and stretch the rounds into 7is-inch rounds.  (No need to be perfect!)  Place the dough on your greased sheet pan (I can usually fit 2 on a sheet pan) .  Drizzle the dough with 1 teaspoon olive oil and a sprinkle of salt and pepper.  Bake for 5 minutes.  

Remove the pan from the oven.  Carefully top each round of dough with an egg.  Return the pan to the oven and bake for another 2 minutes.  

Remove the pan from the oven again, top each round with a quarter of the cheese and return the pans to the oven to bake for another 3-4 minutes or until the egg white is set and the cheese is melted. 

Top each pizza with 1/4 teaspoon Aleppo pepper, some cubed avocado, additional salt and pepper to taste, and a generous drizzle of Sriracha.  

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