Tag Archives: Eggs

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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Refrigerator Review: Spinach and Pasta Frittata

When a woman leaves her husband alone in their apartment for a week while she goes to visit her parents, several things will appear to be true upon her return:

  1. The kitchen table, counter, and stove top will have clearly not been wiped down since she left;
  2. Her cat will have apparently contracted some kind of UTI or bladder issue, and will now be lingering piteously around the cat box;
  3. The vet bill for said cat will cost $192; and
  4. The refrigerator will be full of half-finished man foods that need to be used ASAP or they will go terribly, terribly bad.

Despite ridiculous vet bills (wish I could just give him some cranberry juice and leave it at that) and leftovers I’m not sure what to do with (a lot of cooked spaghetti, 1/2 lb of uncooked ground turkey, and wilty spinach), it’s really nice to be home.  So when the opportunity came to cook Fritz a nice meal while impressing him with my ability to turn what he calls “an empty fridge” into something delicious, I jumped on it.  I want to be a leftover magician.

Hello, frittata.

Spinach and Pasta Frittata

  • 1 small onion, diced
  • 1 T butter
  • 1/2 lb ground turkey (you could also use chicken, beef, sausage, whatever)
  • 1/2 t smoked paprika (alright, I’m obsessed)
  • 1/2 t salt
  • 2 handfuls spinach (1/2 C cooked spinach)
  • 1/2 lb-3/4 lb cooked whole-wheat spaghetti
  • 5-7 eggs, depending on how much pasta you have
  • 1/3 C skim milk
  • 1/2 C grated cheddar cheese

I didn’t take an “ingredients shot” this time, because, let’s be honest–it’s really difficult to make a pile of leftovers look appealing.

Preheat the oven to 350 degrees.  Melt the butter in an oven-safe pan (we are gonna cook the entire frittata in this pan) over medium heat and saute the onion until soft and translucent.  Add the ground turkey and cook thoroughly, then flavor it with the salt and paprika.

Next, toss in two handfuls of spinach and stir in until they are wilted.  Add the spaghetti on top, and combine.

Crack the eggs into a separate bowl, and add the milk and cheese.

Whisk until light, and pour over the top of the spaghetti mixture.

Bake in the oven on the medium rack until the eggs no longer look runny, and the edges are brown and crispy, about fifteen minutes.  I also turned on the broiler for the last few minutes to get a nice, browned top–it’s always nice to have a little crunch!

This came out really nicely.  The best thing about a frittata like this is that you can literally make it however you want–add different vegetables, meat, spices, sauces, whatever!  It’s perfect for a leftovers dinner or even a leftovers breakfast.

The smoked paprika also gave it a nice smoky flavor that I now want to eat in everything.  I’m obsessed.  I can’t stop.

Fritz took one look and said, “that looks gourmet!”.  He also said that it didn’t taste “leftover” at all.

Success.

Henry, who has been traumatized from his visit to the vet, has taken refuge in a pile of cardboard by the door waiting to be recycled.  I spotted him by the tail–poor baby.

We also just watched the movie Funny People, which I actually liked a lot despite its large quantity of genital-based humor.  Adam Sandler is so nice to watch when he is playing a serious character, and I thought it ended up being quite moving and thought-provoking.  Anyone else out there enjoy that movie?

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Filed under Breakfast, Entrees