Tag Archives: Dough

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!

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Filed under Entrees

Very Veggie Pizza (with Whole-Wheat Dough)

In celebration (yes, celebration!) of yesterday’s Meatless Monday, I made a pizza.  We were tired, and I didn’t feel like going to the gym–but I did feel like playing with my new light box!  By the time I got dinner started it was already dark outside, so you get to experience how food looks in our new box.  It’s not better than natural light by any means, but it is eons better than what I had before.

Start off by making the dough, because it’ll need to rise and you can get all the toppings ready once it’s busy doing its…you know…thang.

Whole-Wheat Pizza Dough  (adapted from In Great Taste by Evelyn Lauder)

  • 1 C spelt flour
  • 1 C whole-wheat flour
  • 1/2 C wheat germ
  • 1 1/2 C all-purpose flour
  • 1 pkg active dry yeast
  • 2 t salt
  • 1 t sugar
  • 1 1/4 C warm water
  • 1 T olive oil

First I had to make the spelt flour.  Because my mom is amazing and scatters kitchen gifts in her wake wherever she goes, I have a coffee grinder that also works perfectly to make grains into flour.  You can also experiment here with what kind of flours to use–the original recipe used all-purpose flour for the whole thing and suggested subbing half whole-wheat.

Add all the dry ingredients together in a mixing bowl, combine, and make a well for the wet ingredients.  Pour them in, making sure the water is warm but not hot enough to kill the yeast.  Mix thoroughly and knead for ten minutes on a tabletop or about half the time with the KitchenAid.

Cover bowl with Saran wrap and allow to rise until doubled in size, about forty minutes.  Meanwhile, prepare your toppings.

Very Veggie Pizza

  • Whole-Wheat pizza dough
  • 1 can diced tomatoes
  • 1/3 C basic pesto sauce (remember this recipe? Get a few cubes out of the freezer!)
  • chopped veggies (I used 1/2 bell pepper, a tomato, olives, 3 scallions, and 1/2 onion–all the leftovers in the fridge!)
  • parmesan cheese to sprinkle on top (optional)

Preheat the oven to 400 degrees.  While the dough is rising, chop the veggies and place the canned tomatoes into a saucepan.  Let them simmer until thickened into a sauce.

Once the dough has risen, punch it down and divide into two.  Roll out into a circle 10-12″ in diameter, and if you want an authentic feel, dust the bottom with cornmeal.  Place on a cookie sheet and spread with half the pesto, leaving 1/4″ bare on the edges.  Cover with half of the tomato sauce, then layer on half the vegetables and top with a sprinkle of the parmesan cheese.

Repeat with the other pizza.  When the oven is hot, bake the pizza on the middle rack for about 12 minutes until crispy on the bottom and the vegetables are cooked through.  If you want, you can broil it for a minute or two to blacken the toppings a little–but I didn’t want them overcooked.

This crust is my favorite that I’ve ever made.  It was perfectly crisp on the bottom, but still just doughy enough under the veggies to satisfy my pizza craving 100%–I didn’t want a flatbread sandwich, I wanted a pizza!  However, by far the perfect touch was the pesto sauce under the tomatoes.

It was divine.

And the best part is, you get leftovers to bring to school the next day!

What do you think about our lightbox photos?  Pretty crazy background there, huh?

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Filed under Breads, Entrees, Vegetarian

Seuss Gingerbread House I: the Dough

Now that the (amazing, fantastical, unbelievable) Dr. Seuss gingerbread house is finally complete, I can start blogging about it.  I want what it looks like to remain a bit of a surprise for now because you will really and truly be impressed at what we did when it is unveiled.  You really need to be in a house of artists and architects to create a masterpiece like this one.  It was so much fun, and the entire house was covered in candy, flour, and leftover gingerbread for three days–it was 100% worth it.  Now we just need to figure out what one does with a completed gigantic gingerbread house–we can’t eat something we worked so hard on!  For now I’ll just have to keep admiring it.

But you, my friends, will have to wait a few days to see the finished product.  Until then, here’s the recipe for the dough if you’d ever like to make your very own house!

Gingerbread House Dough

  • 1 1/2 C whipping cream
  • 1 t vanilla extract
  • 2 1/2 C firmly packed brown sugar
  • 2 T baking soda
  • 1 T ground ginger
  • 2 t ground cinnamon
  • 1 1/3 C light or dark molasses
  • 9 C (we used 8 1/2 for the perfect dough) all-purpose flour

First, preheat your oven to 300 degrees and line a few baking sheets with parchment paper (we ended up using five sheets…multiple times).  In a large bowl, mix together the sugar, baking soda, ginger (we added a bit extra the second time around with great results), and cinnamon.  Beat in the molasses.

In a smaller bowl, whip the cream and the vanilla together until it forms soft peaks, and add that to the molasses mixture.  Fold in the flour gradually (warning–the dough will be too tough for a hand mixer and might be too large for a stand mixer–we did the whole thing by hand), you will most likely end up “kneading” the dough together with your hands.  We added a half a cup of flour less the second time around, and the dough was a better consistency and much easier to roll out without having to worry about adding too much flour to keep it from sticking.

Lightly flour the countertop, and roll out a portion of the dough until it is ~1/8″ thick.  We made our house’s bottom walls first (oh yes, it is three stories tall) and they were the thickest layers (1/4″), getting thinner as we went higher for better structural integrity.  The topmost roof was about 1/10″ thick when rolled out.  Also, make sure to roll the dough out evenly and to bake equally thick layers at the same time to get a consistent color.  We got better at this as we went on, and you will too. 

Bake two sheets of dough at a time, for about 20-30 minutes, depending on thickness, until fairly firm in the center.  Take the sheets out and position your house template/pattern close together, and using a sharp knife cut around them.  We used a cardboard template that Johann created–you’ll see that in the next post.  Remove the pattern and the scrap pieces (eat those immediately for best results), and return to the oven for another 30 minutes, or until nicely browned and very firm.  Cool for five minutes on the baking sheet, then remove to a cooling rack–when cooled, they should be completely hard. 

At this point you have two choices: wrap the pieces in plastic and store for up to a month (wow), or start building your house.  Tune in tomorrow (or the next day…it is vacation, after all) for Seuss Gingerbread House II: the Construction.

I’ll leave you with this quote from Dr. Seuss:

Today you are You, that is truer than true. There is no one alive who is Youer than You.

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Filed under Desserts