April 2, 2010

THE McDONALD'S STEAK AND EGG BAGEL MAY HAVE MET ITS MATCH:

Breakfast Pizza (Toronto Star, 4/02/10)

Dough:

3 cups + 2 tbsp [...] bread flour + more for dusting

1-1/2 tsp [...] active dry yeast

2 tsp [...] kosher salt

1 cup [...] lukewarm water (may need 1 to 2 tbsp [...] more)

2 tbsp [...] olive oil

Toppings:

6 strips bacon

1/2 cup [...] grated parmesan

2 cups [...] grated mozzarella

1 shallot, minced

2 green onions, thinly sliced

6 large eggs

Freshly ground black pepper

2 tbsp [...] each: minced flat-leaf parsley, minced chives

For dough, in large bowl, stir together HOW MUCH flour, yeast and salt. Add 1 cup [...] water and oil, stirring mixture into as close to a ball as you can. Add extra water if needed. Dump all clumps and floury bits onto lightly floured surface; knead into ball for 1 to 2 minutes.

Lightly oil bowl. Add dough, turning until all sides are coated. Cover with plastic wrap. Let stand at room temperature until doubled in size, 1 to 2 hours. (To make the night before, keep in fridge, removing 1 to 2 hours before making pizza.)

Adjust oven rack to lowest position. Preheat to 500F 30 minutes before baking. If using a pizza stone, place it on rack before preheating.

Gently press air from dough with palm of your hands. Fold piece into a ball; let stand in bowl, covered in plastic, 20 minutes.

Meanwhile for toppings, fry bacon in skillet over medium-high heat until crisp. Cool on paper-towel-lined plate; chop.

Dip your hands and dough ball into HOW MUCH remaining flour. On lightly floured countertop, pat it into a disc with your fingertips. Drape dough over your fists; carefully stretch it from beneath to form 12-inch [...] circle.

Generously dust surface of a pizza peel/paddle or large baking sheet with flour. Place stretched dough on it. Sprinkle dough with half the parmesan, mozzarella, shallot, green onions and reserved bacon. Carefully crack 3 eggs over top, taking care not to break the yolks. Season with pepper.

Shake pizza peel slightly to make sure dough isn’t sticking. Carefully lift any sections that are sticking and sprinkle a bit more flour underneath, then slide pizza directly on to baking stone or baking sheet in one quick forward-and-back motion.

Bake 5 minutes. Rotate? Bake 4 to 7 minutes until crust is golden, cheese is melted and yolks are cooked. Transfer pizza to cutting board. Sprinkle with half parsley and half chives. Cool 2 minutes; slice.

Prepare second pizza the same way with remaining dough and toppings.



Lucas Oleniuk/Toronto Star

Posted by Orrin Judd at April 2, 2010 5:55 AM
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