What's left of it anyway.
I remembered to snap a quick photo of this delicious breakfast pizza right before we gobbled up it's remains.
Remember the home-made pizza dough I shared with you about to make barbecue pizza? Remember that I wasn't all that super-duper thrilled with the pizza itself? Remember that I just said the dough was "good".
I discovered something.
If you let the dough sit in your fridge for 2 or 3 days (like the recipe actually encourages you to do) - it tastes simply amazing - not just good. David and I are kind of obsessed with this dough now and the Hubs actually requests for me to just keep dough on hand at all times to whip up any pizza-like dish that we so desire.
My bro-in-law and sis-in-law are in town, so last week, I made several batches of the dough and had everybody over for pizza night. Yum!! I had one round of dough left from the batch that I didn't use that night and David and I decided to use it for Big Breakfast the next morning. Big Breakfast - for those of you who don't know - is what we call our Saturday morning meal together. It is always something yummy, something cooked with love from our kitchen and it is always BIG. We love it!!
We made this yummy dish and it was a hit with 3 out of the 4. Little Girl wouldn't even try it. Surprise.
We simply took our dough - flattened it out on a (olive oil sprayed) cookie sheet (you could use a pizza stone if you have one) and then brushed it with some more olive oil and a sprinkling of salt over the whole thing. Then - we added a little monterey jack cheese, approximately 5 (not all the way cooked) scrambled eggs, crumbed cooked Maple flavored sausage and a little more cheese, then popped it into a 375 degree oven for around 15 minutes.
Here's my
previous post with the dough recipe.
Or I"ll post it RIGHT HERE too.
Recipe for Basic Pizza Crust
Ingredients
1 teaspoon Instant Or Active Dry Yeast
1-1/2 cup Warm Water
4 cups All-purpose Flour (I substitute 2 Cups with Whole Wheat)
1 teaspoon Kosher Salt
1/3 cup Olive Oil
Preparation Instructions
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
Note: it’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
When you are ready to make the pizza, grab HALF the pizza dough (recipe makes 2 crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if you’d like, but sometimes it’s just as easy to throw it around and pull and stretch till it feels right. And when the crust is nice and thin, lay it on an oiled baking sheet or pizza pan. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on the crust.
Preheat oven to 375 degrees. Top your crust with your toppings of choice. Then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.
Parents Review: One of our favorites now!
Kids Review: Baby Boy kept asking for bites, so that's a good sign.
