Thursday, June 11, 2009

Egg Yolk Makes Everything Better

Last night I made breakfast pizza. It's something I've been meaning to try since seeing this awhile back. Pizza...eggs...cheese...what's not to love?

I can't believe I waited so long to try it. Eggy yolk oozing over everything, perfect for dipping pizza crust* into. It was so good with the asparagus, tomato and spinach on the pizza, topped with mozzarella and a sprinkling of fresh parmesan. De-lish.

My only issue was that the egg made my pizza a lot more filling, which meant I could eat less. And this clearly isn't a problem at all. Yum.

*I do seem to have an issue with my pizza crusts. I think I need to either try NOT using whole wheat flour, get a pizza stone or knead a lot more. They're just too bready. I'll work on it.

Breakfast pizza with Asparagus, Tomato and Spinach

Pizza dough
3/4 cup warm water
1 cup all-purpose flour
1 cup whole-wheat flour
1 tsp active dry yeast
1 tsp salt

1. Preheat oven to 500 degrees Farenheit, or the hottest setting your oven has. Apparently you're supposed to do this about an hour before you bake the pizza. I don't generally have this much patience - maybe that's the problem with my crust.

2. Combine warm water and yeast; mix until yeast is dissolved. Set aside for a few minutes until foamy.

3. Mix dry ingredients. Make a well, and add water/yeast mixture. Stir with a wooden spoon until it's too hard to stir. Knead in the bowl until a dough forms, then turn onto a lightly floured countertop and knead for about 5 minutes. The dough should be smooth and kind of tacky by the time you're done. Leave on the counter and cover with the bowl while you prepare the pizza toppings and sauce.

Pizza sauce (I already had some from a previous batch in the freezer)
Asparagus stalks, ends snapped off (I heard you can thinly slice the tough bottoms and saute for frittatas, omelettes and whatnot. I did this and threw them in the freezer for future use)
Baby Spinach leaves
Tomato (diced)

1. Roll out pizza dough as thin as you want. If you're making thin crust pizza, roll it out as thin as you can without ripping when you pick it up. Move to a parchment-lined cookie sheet

2. Spread pizza sauce on dough, leaving about a half inch for the crust (unless you don't like a lot of crust)

3. Sprinkle lightly with mozzarella; top with asparagus stalks, baby spinach, tomatoes and more mozzarella.

4. Place in pre-heated oven for about 5 minutes. Remove from oven, crack an egg or two on top, sprinkle with salt, pepper and parmesan and put back into the oven for 5-10 more minutes, until the egg is set and the crust is browned.


  1. Make me this! Please!


  2. We eat pizza all the time - next time we'll just add eggs!