Saturday, April 27, 2013

Quick Pizza Dough Recipe + Thin Crust Breakfast Pizza with Eggs, Tomatoes, Onions and Potatoes



“There's very little in my world that a foot massage and a thin-crust, everything-on-it pizza won't set right.” ~ G.A. McKevett



Ever imagined serving pizza for breakfast? I do, all the time. I sometimes even dream about waking up to a hot slice of pizza and cup of piping hot coffee. Who wants a bowl of boring cereal if I can whip up a better tasting breakfast in the same amount of time. Isn't it. All you need to do is prepare the dough, let it rise the previous night and stash it in the fridge. Top with whatever veggies you have on hand and don't forget eggs. Only then you can feel good about calling the pizza a breakfast and a sumptuous meal in itself.

Enjoy..






{Recipe} Quick Pizza Dough

Makes 2-3 pizzas

Ingredients:

1.5 cups all purpose flour/maida
1 tsp acitve dry yeast
1/2 tsp sugar
1/8 cup warm water (~ 115 F)
around 1/2 cup to 1 cup of water (for kneading into a soft dough)
1/2 tsp salt
1/2 tbsp olive oil

Preparation:

1. In a small bowl, mix together yeast, sugar and warm water. Let it sit for 10 mins until it become frothy.

2. In a wide bowl, add flour and salt. Make a small well in the middle and add yeast mixture along with olive oil. Stir with a wooden spoon or spatula.


3. On a floured surface, knead into a soft dough for about 10 mins. Add water as required. It should be sticky and not too dry.

4. Lightly grease a wide bowl (it should have space to expand and rise) and place the dough ball. Slash with knife on top so that it proofs comfortably. Cover with plastic wrap and keep it in a dry, warm spot for 1.5 hours or longer until the dough doubles in size.


5. Lightly punch down the dough. and keep it covered if you are using immediately. If not, store the dough in an air tight container in refrigerator until next use. The yeast grows slowly in cold environment but stays fresh for at least a week. 


{Recipe} Potato, Onion and Tomato Topping for the Pizza

Ingredients:

1 onion, cut lenghtwise into thins slices
1 potato, peeled, cut into small pieces
1 tsp olive oil
1 medium tomato, remove the juicy core and cut lengthwise into strips
1 green chilli, deseeded, cut lengthwise into very thin strips
salt
pepper

Preparation:

1. Heat oil in a pan and saute onions and green chilli strips until translucent.


2. Add tomato slices and potato cubes. Mix well. Cover and cook until potato is fork tender.


3. Season with salt and pepper. Note: Avoid adding salt if your cheese is too salty.




{Recipe}  Thin Crust Breakfast Pizza with Eggs, Tomatoes, Onions and Potatoes

Ingredients:

1 small ball of pizza dough
onion, tomato, potato topping
2 eggs
few springs of cilantro leaves
1/2 cup grated cheese

Preparation:

1. Preheat oven to 220 C or 430 F

2. On lightly floured surface, roll out the dough. The shape and thickness are totally of your choice. I like thin crust, so rolled out a tad bit thinner. Cover and let it rise in a warm spot for another 30 mins.

3. I don't have a baking stone. Hence, I cut a parchment paper exactly to the size of my round baking sheet and placed the rolled out pizza base over it.


4. Top with the veggies evenly.


5. Crack two eggs and sprinkle few sprigs of cilantro.


5. Bake for about 4 to 5 minutes and then sprinkle cheese on top. I am not a fan of uncooked egg yolks, so using a fork, I lightly pierced them. Bake for another 10 minutes until eggs are set.


6. Cut and Serve..

..Who wants a slice?..

...Breakfast Served...
Sending this recipe as an entry to this week's Yeast Spotting.

This is Recipe 29 added to my The 100 Recipe Challenge for Year 2013. Check out the rest of the recipes too!

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until next recipe,

3 comments :

  1. Very gorgeous pictures.. thanks for the recipe :)

    ReplyDelete
  2. egg on pizza is new to me...looks very delicious...

    ReplyDelete
  3. This is my kind of breakfast!

    ReplyDelete

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