Sunday, March 6, 2011
Saturday, March 5, 2011
The perfect Sunday morning? A newspaper, Cafe Au Lait and this delicious breakfast pizza
Makes 2 (12-inch) pizzas
1/2 teaspoon dry active yeast
2 cups plus 2 tablespoons bread flour, plus more for dusting
Kosher salt
6 strips bacon
1/2 cup grated Parmesan
2 cups grated mozzarella
6 large eggs
Freshly ground black pepper
2 tablespoons minced flat-leaf parsley
2 tablespoons minced chives
2 scallions, thinly sliced
1 shallot, minced
[Feel free to add or omit toppings as you please- this is really just what suits my taste]
The night before, prepare the dough: Place 3/4 cup lukewarm water in the bowl of your KitchenAid mixer fitted with the 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 [or more if you want to make mini-pizzas] and form each half into a tight ball. Place on a large floured sheet pan, place the pan in a plastic bag, tie the bag loosely and refrigerate overnight.
One to two hours *[I prefer two]* 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 bacon in a large sauté pan over medium-high heat until crisp. Cool on a paper-towel-lined plate; roughly chop.
Dip your hands and a ball of dough into the flour. On a lightly floured countertop, 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 bacon. Crack 3 eggs over the top and season with salt and pepper.
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 original recipe suggests that you take the dough out one hour before baking but I took mine out two hours earlier, because I always find it takes a looong time to get dough back to proofing at room temperature. In this time, you can lazily prepare the toppings and get your oven nice and hot.
Makes 2 (12-inch) pizzas
1/2 teaspoon dry active yeast
2 cups plus 2 tablespoons bread flour, plus more for dusting
Kosher salt
6 strips bacon
1/2 cup grated Parmesan
2 cups grated mozzarella
6 large eggs
Freshly ground black pepper
2 tablespoons minced flat-leaf parsley
2 tablespoons minced chives
2 scallions, thinly sliced
1 shallot, minced
[Feel free to add or omit toppings as you please- this is really just what suits my taste]
The night before, prepare the dough: Place 3/4 cup lukewarm water in the bowl of your KitchenAid mixer fitted with the 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 [or more if you want to make mini-pizzas] and form each half into a tight ball. Place on a large floured sheet pan, place the pan in a plastic bag, tie the bag loosely and refrigerate overnight.
One to two hours *[I prefer two]* 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 bacon in a large sauté pan over medium-high heat until crisp. Cool on a paper-towel-lined plate; roughly chop.
Dip your hands and a ball of dough into the flour. On a lightly floured countertop, 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 bacon. Crack 3 eggs over the top and season with salt and pepper.
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 original recipe suggests that you take the dough out one hour before baking but I took mine out two hours earlier, because I always find it takes a looong time to get dough back to proofing at room temperature. In this time, you can lazily prepare the toppings and get your oven nice and hot.
We had a great one night getaway at the lake last night. Nothing beats JBHooks view during a thunderstorm. I had the most delicious grouper- "breaded" with frosted flakes and a touch of honey. I will most definitely be recreating that one this summer! It was so nice to get out of town and relax before the wedding madness sets in. We are officially booked every weekend until we get home from our honeymoon and start our lives together as Mr. & Mrs. Eubank!
I'm so ready for summer, I could scream. On a lazy summer Saturday, Gavin and I rarely eat 3 regular meals. We have a late breakfast and then seem to munch on easy, tasty tapas in the evening. Key word here is EASY. Its so nice and relaxing to spend a warm evening on the back porch, just listening to the bugs and animals tromp around in the woods. [Thank goodness for screened in porches, right?]
While sometimes I like to spend a little more time preparing for this yummy Spanish mini-meal [Oven Roasted Shrimp with Toasted Garlic & Red Chili Oil] but this super simple recipe for Marinated Olives is generally right on cue with that no-fuss mindset.
1 jar large green pitted olives, rinsed and drained
1 can jumbo ripe black pitted olives, rinsed and drained
1 teaspoon minced garlic
1 (4-ounce) jar sliced pimiento, drained
1/3 cup chopped fresh flat-leaf parsley
In a large bowl, stir together olives, garlic, pimiento, and parsley. Let stand at room temperature for at least 30 minutes before serving.
While sometimes I like to spend a little more time preparing for this yummy Spanish mini-meal [Oven Roasted Shrimp with Toasted Garlic & Red Chili Oil] but this super simple recipe for Marinated Olives is generally right on cue with that no-fuss mindset.
1 jar large green pitted olives, rinsed and drained
1 can jumbo ripe black pitted olives, rinsed and drained
1 teaspoon minced garlic
1 (4-ounce) jar sliced pimiento, drained
1/3 cup chopped fresh flat-leaf parsley
In a large bowl, stir together olives, garlic, pimiento, and parsley. Let stand at room temperature for at least 30 minutes before serving.
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