Pick me upper breakfast pizza
One Friday, we had a massive craving for something somewhat “unhealthy” for dinner. However, being rather health conscious, I could not bear the thought of ordering “fast food” pizzas. So I made pizza and with the leftovers, it made the most satisfying pick me upper breakfast pizza!
Small selection of our chosen topping for the night, chorizo, roasted garlic and roasted peppers.
Some of the pizzas from dinner the night before… Clearly, there was only 1 person who loves olives (me!). And yes…we did go nuts with the selection of toppings.
I adapted the recipe from my favourite Jamie Oliver pizza dough recipe, I did a change it to make it more “healthy” by adding wholemeal flour. ( lower GI)
If I could do it all over, I would have added the eggs after 12 mins of being in the oven. The eggs were just a little too overdone for my liking…I knew it but I thought that I would be able to get away with it…I was wrong….
honey and soy’s pick me upper breakfast pizza
700g plain white flour
300g wholemeal flour
1 level tbsp fine salt
14g dried yeast
1 tbsp caster sugar
4 tbsp extra virgin olive oil
650ml lukewarm water
-Mix yeast, sugar, olive oil and water in a jug (set aside and work on the flour)
-Sift white flour and salt into a clean large bowl or a huge clean work surface
-Add wholemeal flour and make a well
-Pour yeast mixture into the well and use a fork to slowly incorporate liquid into the flour
-When it starts coming together, it’s time to get your hands dirty by working the dough, knead till you are happy that the pizza dough is springy and smooth!
Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size. Have a cup of coffee or your favourite beverage while you wait or if your make this on Friday, there is lots to do while you wait…8)
Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas. We managed to yield enough pizzas to feed 5 very hungry people on Friday night and have enough left over to make 1 breakfast pizza for Saturday..
Roll out the pizza dough, have as much fun as you want, as you can see I went quite rustic with mine. Put your favourite toppings and pop your pizza into a very hot oven for 15-20 mins. I chose to use homemade tomato sauce, basil, chorizo, eggs (egg monster horns coming out..hmmm) and mozzarella…love the combination….So the weekend is coming, will you try this out? Bon appetit.