Homemade Breakfast Pizza: Transform anything in the fridge to a pizza topping…

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I have a very special best friend in Egypt, she used to celebrate her birthday every year when were were at middle and high school by gathering all of our friends at her house to have fun, chat, cook and eat homemade pizza and shawarma. It has to be homemade pizza and shawarma every time to have this birthday right. We used to look for that day every year! Those were some of the best memories in my life! Her mom used to put on the dinning table all the possible toppings from her fridge and of course we double check the fridge in case she left anything there 😉
I try to repeat this experience with my kids and it is always so much fun to cook together! I love making pizza with them and at the end the flavors are much better than any pizza place. The dough is fresh and also if you have any leftovers, you can transform them into a pizza topping while enjoying a new meal. I put below the pizza dough recipe and I used it this time to make it as a breakfast pizza.
Ingredients for the pizza dough
3 cups of sifted flour
1/2 tablespoon oregano
1/4 cup olive oil
2 tablespoons dried powder milk (like Nedo, this is optional, you can use instead 2 tablespoons of yogurt or skip altogether)
1/4 teaspoon salt
1 cup luke warm water
1 tablespoon dry yeast
1/4 teaspoon sugar
Preparing the dough
Start by activating the yeast: put the yeast and sugar in a cup of lukewarm water. Stir and leave it aside for at least 5 minutes while you work on the rest of the steps.
In a large bowl, put the sifted flour, add the oregano and dried milk powder or yogurt then mix them.
Make a whole in the middle of the flour then add the oil and the yeast water mixture. The yeast has to look like the picture below.
Stir until dough forms.
On a flat floured surface, knead for about 10 minutes.If the dough is too sticky on your fingers, sprinkle little bit of flour. Keep doing this until the dough becomes elastic and no longer sticky. It is a nice exercise so enjoy.
Shape it into 2 or 3 balls.
Brush the bottom of a large bowl with olive oil, put the dough balls on it and brush the dough top with olive oil.
Cover with a wet towel and put it aside in a dark warm place. Like the oven (while it is off) or under the bed (j/k)
Leave it there for at least 1to 1.5  hours, the longer the better until the dough rises and become huge.
Using a rolling pin, roll out the dough ball.
IMG_0798 IMG_0800 IMG_0801 IMG_0802 IMG_0804 IMG_0805 Preparing the toppings
It is crazy time! you can do whatever. You can use any sauce like regular tomato/marinara sauce, Alfredo cream sauce, pesto sauce or even ketchup with some garlic powder, salt and pepper if you do not have any of the other sauces.
Preheat oven to 450°F.
If you have a stone or cast iron, that is the best way to bake the pizza. If not it is ok, use any cake or cookie pan.
For the breakfast pizza:
4 tablespoons pesto (if you do not have any, throw some basil, 2 garlic cloves, olive oil in the mixer)
1 cup mozzarella or more
1/4 cup Feta cheese
2 tablespoons parsley
1/3 cup dried beef basturma or beef sausage or anything else that you like with eggs
2 tablespoons marinara sauce
1/4 teaspoon paprika
4 eggs
IMG_0820 IMG_0821IMG_0822 Roll the pizza thin as much as u can. Brush it with some olive oil.
Distribute your toppings in that order: pesto sauce, cheeses, break the eggs on each pizza quarter as if you are making sunny side up, the meat (basturma or sausage), then the marinara sauce. Put a little bit of the marinara sauce on the top of each egg.
Sprinkle the pizza with some paprika and black pepper.
Note: if you like the eggs runny, do all steps above, put the pizza in the oven for 8 mins (half way done, depending on how which the dough is) then open the oven, add the eggs and bake again.
Cook until cheese is bubbling and outer crust is light brown.
Serve hot.
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