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Breakfast Pizza

Posted Oct 07 2012 12:52am

Breakfast Pizza

-1/2 teaspoon dry active yeast
-2 cups plus 2 tablespoons bread flour or quality flour of choice, plus more for dusting

-Pink Himalayan Salt or Celtic Sea Salt

-Meat of choice (optional), I prefer Whole Foods fresh made spicy chicken sausage, specifically their "apple and garlic" chicken sausage

-1/2 cup grated grass fed Parmesan
-2 cups grated grass fed mozzarella
-6 large pasture raised eggs

-Freshly ground organic black pepper
-2 tablespoons organic minced flat-leaf parsley

-2 tablespoons organic minced chives
-2 organic scallions, thinly sliced
-1 organic shallot, minced



Makes 2 (12-inch) pizzas

Obviously, ingredients can be swapped in an out according to taste. Bacon still seems to be king within the breakfast pizza cult, but pork is not really my thing. Whole Foods, however always has an incredible array of spicy chicken sausage, with everything from garlic to apples to feta to basil. Countless toppings could be added from spinach to mushrooms, you could swap some or all of the mozzarella for goat cheese and you could swap out some of the flour in the crust for whole wheat flour. Although the recipe as is makes two large pizzas, I think it would be fun to make six smaller ones with one egg each in the center — plus, friends could choose their own toppings. Express yourself!!!!

The night before, prepare the dough: Place 3/4 cup lukewarm water in the bowl of an electric mixer fitted with a dough hook. Sprinkle in the yeast, stir and let sit for 5 minutes. Add the flour and 1 teaspoon of salt and mix on low for 1 minute. Increase the speed to medium and mix for 2 minutes, then increase the speed to high and mix until a smooth dough forms, about 2 minutes more. Turn the dough onto a lightly floured surface, divide into two equal pieces and form each half into a tight ball. Place on a large floured sheet pan, place the pan in a plastic garbage bag, tie the bag loosely and refrigerate overnight.

One to two hours before baking, place the dough in a warm spot. Adjust the oven rack to the lowest position and set a pizza stone on it. Preheat the oven to 500 degrees 30 minutes before you are ready to bake the pizza.

Prepare the dough and toppings: Fry the chicken sausage in a large sauté pan over medium-high heat until done. Cool on a paper-towel-lined plate; roughly chop.

Dip your hands and a ball of dough into the flour. On a lightly floured counter top, pat the dough into a disc with your fingertips, then drape the dough over your fists and carefully stretch it from beneath to form a 12-inch circle.

Generously dust the surface of a pizza peel or large inverted sheet pan with flour and place the stretched dough on it. Sprinkle the dough with half of the Parmesan, mozzarella and chicken sausage. Crack 3 eggs over the top and season with salt and pepper, some people may still prefer to scramble eggs first, as is often my preference.

Bake the pizza: Shake the pizza peel slightly to make sure the dough is not sticking. Carefully lift any sections that are sticking and sprinkle a bit more flour underneath, then slide the pizza directly onto the baking stone in one quick forward-and-back motion. Bake for 8 to 10 minutes, rotating after 5 minutes. When the crust is golden, the cheese is melted and the egg yolks are cooked, use the peel to transfer the pizza to a cutting board. Sprinkle half of the parsley, chives, scallions and shallot on top. Let cool for 2 minutes, slice and serve immediately. Prepare the second pizza in the same way.


The Healthy Chef's Corner

"The Healthy Chef's"  Deliciously Healthy  Food Tidbits:

As I continuously mention in this blog, quality eggs do not cause cholesterol problems in most healthy people, I think the problem is the oils we cook eggs in and the high sodium conventional meats that are eaten with them. Avoid cooking eggs in Canola and other toxic oils and consider unrefined organic coconut oil.

I consistently eat over 20 high quality eggs a week and have perfect cholesterol scores .

I make use of papaya enzymes to digest gluten , so I am comfortable enjoying some occasional grains.

When eating meats such as chicken and turkey sausage, always to buy the highest quality meat possible. I don't think meat in and of itself is the culprit to some illness, I think it is commercially processed meats from animals living in cramped conditions different than their natural habitats.



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