P and I have been rather busy in the test kitchen of late (I’ll explain a little more on why in a week or so, but let’s just say we’re practicing as we need to get our game on). As much as we love going out in Singapore, things do tend to get a little stale on our little island, and we’re tired of patronizing the same places week after week. So we’ve taken to sharpening our skills in the kitchen in preparation for S’s latest brainchild (I’ll tell you more about that when it happens).

But back to the point of this post, I wanted to share the joyous news that in our latest test kitchen attempts, we’ve managed to take Smitten Kitchen‘s absolutely amazing pizza recipe and make it pretty much idiot proof. This is the perfect solution to a whole bunch of last-minute dinner-in issues, and you don’t have to make like Martha to pull it off. Don’t believe me? Read on

Just a warning for pizza-afficianados everywhere, if you’re a stickler for the traditional pizza, then it’s best that you stop here. Because we’ve gone and completely bastardized the poor baby, and we aren’t sorry for it at all.

This particular pizza was picked because P and I are big fans of breakfast (which we seldom get to enjoy from Mon-Fri). Also, bacon, eggs and cheese are pretty common inhabitants of our respective pantries, so a breakfast-inspired pizza was the obvious way to go, but you don’t have to do it this way.

What I ❤ most about this recipe is that you can make use of just about any ingredients you might have lying around in your kitchen. No need for that extra trip to the store to pick up odds and ends, just use what you’ve got.

For the breakfast pizza we used,
1/2 teaspoon dry active yeast

2 cups plus 2 tablespoons bread flour, plus more for dusting
Kosher salt
6 pieces of flat bread
6 strips bacon
1/2 cup grated Parmesan
2 cups grated mozzarella
6 eggs
Freshly ground black pepper
Bag of baby spinach
2 tablespoons minced flat-leaf parsley
2 tablespoons of marmite (more if you’re so inclined)

You’ll notice that I crossed out everything traditionally associated with a pizza-base. Because really, who has time to make dough these days? You’ll thank me for it, I promise.

With the exception of the flat bread (our simple fuss-free pizza base), all other toppings are left up to the chef’s discretion. Go crazy! Throw on some sliced pears and blue cheese with walnuts, or go for broke with a brilliant spanish-inspired combination of shredded manchego cheese, sun-dried tomatoes and parma ham. Experimentation is the name of the game.

First up, fry the bacon. Don’t fry it till it’s crisp, just till it’s cooked through (opaque pink). Remove from pan, use a paper towel to soak up the excess oil*. Chop it up.

Take the flat bread and place it on a baking tray (if you’re worried it’ll stick, place baking paper under it), then add your base (we used just under a teaspoon of marmite per piece, I’m sure traditional tomato sauce will work just fine, but we wanted to do this breakfast-stylez).

Cover the mini pizzas with the toppings (in our case, spinach, bacon, grated parmesan and shredded mozzarella), and crack one egg over each pizza just before you pop it in the oven for 15-20 minutes** or until you reach the desired doneness of the eggs, some people like them cooked through, others prefer them runny. Personally, I think eggs over easy are the best on a warm pizza with bacon and cheese. When the pizzas are out of the oven, chop up the parsley and sprinkle liberally all over. Serve.

See what I mean by idiot-proof? The only thing that could go wrong is if you burn the pizzas by leaving them in for too long. I highly recommend mixing it up and having breakfast for dinner with this most awesome of breakfast pizzas. Serve with a generous helping of garlic roasted mushrooms, a large salad, and pair with breakfast in a glass for a complete meal.

Writing this post has planted yet another perfect party idea in my mind and I can’t wait to try it out. Pizza party anybody?

Recipe adapted from Smitten Kitchen

*Alternatively, reserve the bacon fat and use it for this recipe.
** Follow the temperature and timing instructions on the flat bread packaging.

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