Tag Archives: Basic

Breakfast (in bed) Pizza

Wow.  Today has been such a lovely day!  Fritz and I stayed up late last night talking, so I decided to surprise him with breakfast in bed, using some leftover pizza dough from last night.

The recipe for pizza crust that I used makes enough for three 12″ pizzas, and I used two of them last night and refrigerated the last one.  With the addition of eggs and other breakfasty things, it transformed into a perfect weekend morning eat-in-bed kind of breakfast.

I have a vague memory of eating breakfast pizza only one other time in my life–I’m pretty sure it was at a sleepover at my friend Angie’s house while I was in grade school, and I really loved it then…even though I think it came from a gas station.  I think.

You can use any pizza crust recipe–this spelt pizza crust I’ve used in the past is really good, or try out the basic crust I used yesterday (both require rise time):

Basic Pizza Crust (from America’s Test Kitchen) Basic Pizza Dough Printable Card

  • 4 1/4 C all-purpose flour (you can substitute bread flour for a crispier crust or wheat flour for a denser one)
  • 1 package yeast
  • 2 T olive oil
  • 1 3/4 C warm water
  • 1 1/2 t salt

In a mixer, combine the dry ingredients (only 4 C of flour to start), then mix in the olive oil and water.  Knead for five minutes using the dough hook, adding the remaining flour to stop sticking if necessary.  Place in an oiled bowl, covered with plastic wrap, and allow it to rise in a warm place until doubled in size, about an hour an a half.  Once ready, punch it down, divide into three, and cover with plastic again–allow it to rest for 20-30 minutes while you get the toppings ready.

If you want, you can wrap the dough in plastic after they rise once and store in the fridge for a day.  I’m not sure how well freezing it would work, but I may give it a try once my freezer has emptied out a bit.

Sorry there are no pictures of the dough-making process.  I didn’t want to blog it last night, but you really need to make this breakfast pizza.  Need to.

To assemble the pizza:

Preheat the oven to 500 degrees (make it hot, baby!) with a pizza stone in the oven on a middle-lower rack.

If you are a serious pizza maker, buy a pizza stone.  They come pretty cheap and they make your pizza crispy on the bottom in just a few minutes.  This is the first time I ever used it and man, oh man, it makes a difference.  By the way, thanks for my pizza stone, Mom!

Lay out a piece of parchment paper big enough for your pizza and sprinkle it with cornmeal.  Stretch out your pizza dough to 12″–I find it easiest to do this with my hands and not with a rolling-pin, but whatever floats your boat. 

Top the pizza however you want, brush the edges with olive oil, and slide the parchment paper on an upside down cookie sheet, walk over to the oven, and slide that pie off on the pizza stone, with the parchment paper.  Once it’s cooked, it’s really easy to slide the pizza off the parchment paper, but not so much beforehand.  Be careful.  The oven is hot.  Cook for 10-15 minutes, until the cheese is brownin’ and the sauces bubblin’.

And for some breakfast pizza inspiration?  Here’s what I did:

Dough.  Maple syrup.  Scrambled eggs (five of them).  A green onion, diced.  Ham.  Salt and pepper.  Mozzarella cheese.  Yeah baby.

Breakfast on top of a crispy pizza crust?  Better than you think.  The best part was the subtle maple syrup taste, but I bet it’d be great with a pesto base, too.

Morning is Henry’s craziest time.  When he transforms from nice cat into what we fondly refer to as crack cat.  When he viciously attacks anything that moves.  When he runs faster than Seabiscuit back and forth through the house.

This lasts for about a half an hour, then he checks out the view from the window and snuggles with Fritz.  Standard morning for him.

So tender.

Fritz and I also completed a long-awaited DIY project today that you’ll be able to see for yourselves tomorrow.  Have a great night!


Filed under Entrees

Basic Pesto

Since fall is here and therefore it will be winter in a few days, I decided it’s time to start going through the herb garden to save whatever I can.  I have plans to dry the thyme, lavender, sage, and maybe some chives, and on Sunday I made tons of pesto to freeze.  Mom gave me a little hint to freeze the pesto in ice-cube trays for individual serving sized portions for easy defrosting (thanks Mom!)

For all of you out there who either just want pesto (understandably…it’s delicious) or have a lot of basil you don’t want to go to waste, here’s an easy recipe for you to try!

Basic Pesto

  • 1-3 cloves garlic, depending on your preference (I used one)
  • 2 C packed basil
  • 1/2 C extra-virgin olive oil
  • 1/4 C toasted pine nuts
  • 1/4 C grated Parmesan cheese
  • salt and pepper to taste


This is super easy: put all the ingredients into a blender or food processor and blend until smooth.  Done!


Like I said, for easy freezing you can pour the pesto into ice-cube trays and when they are frozen solid, toss them into a freezer bag and use them as you need ’em!  The pesto keeps for about three months in the freezer. I made three batches, so I may have to give a few cubes away to friends and family or we’ll never finish it all!  If you don’t want to risk having your ice-cube trays smell like garlic for the next few years, you can freeze whole batches in sandwich bags and it’ll take up barely any room in your freezer.

While I was picking the basil from the garden, I stumbled across a really disgusting but weirdly awesome infestation of giant caterpillars in my parsley (which I will never, ever, be able to eat again).  I googled them and they are black swallowtail butterfly caterpillars and love to eat parsley and fennel.  While they look gross now, I’m actually willing to share my parsley with the butterflies–some people plant it solely to attract the butterflies.  So here’s a warning: close your eyes if you don’t like bugs!


I’ll take more pictures once I have crowds of butterflies flitting about my yard.  Hopefully they’ll be much more beautiful and a lot less nauseating.

To leave on a more appetizing note, I made some quick boiled beets the other day.  I was in a rush, because normally I’d wrap the beets in foil and roast them for a stronger and sweeter beet flavor, but I only had half an hour so boiling it was.  Regardless, I had to take a picture because my parents grew these beets and they look awesome!  I have some left so I’ll roast them the right way next week and take some more pictures, but you can feast your eyes upon these beauties for now.


Filed under Sauces