Breakfast Pizza Pizza A Colazione Recipes

Steps:

• For the dough: Combine the water and salt in a large bowl and stir to dissolve the salt. Add the yeast and stir until dissolved. Add the flour and use your hands to stir and knead gently until the dough just comes together and all the flour is incorporated, about 2 minutes. Cover and let rest for 20 minutes.
• Lightly dust a work surface with flour and turn the dough out onto it. Knead the dough until a smooth ball forms, about 2 minutes. Transfer the dough to a lightly oiled dough box or bowl and cover with a tightly fitting lid. Let rise until slightly puffy, about 1 hour.
• Transfer the dough to a lightly floured surface and divide it into eight 100-gram pieces. Form the pieces into compact balls and transfer to a lightly floured dough box or baking sheet; leave plenty of space between each ball for them to expand. Lightly flour the tops and cover the balls with a lid or plastic wrap. Let rise at room temperature until puffy, about 2 hours, then refrigerate for at least 8 hours and up to overnight.
• For the pizzas: Two hours before cooking the pizzas, let the dough come to room temperature.
• Meanwhile combine the tomatoes, cilantro, garlic, chiles, seasoning packet, onion and 1/2 cup water in a medium saucepan. Cover and bring to a boil over high heat. Cook until the tomatoes start to break down and soften, about 5 minutes. Uncover, reduce the heat to medium and continue to cook, stirring often, until everything is very soft, about 20 minutes more. Puree in a blender or with an immersion blender and set aside to cool (see Cook's Note).
• Preheat a pizza oven to about 600 degrees F. (Because the egg on top takes a while to cook, the oven should be on the cooler side.)
• Lightly flour a pizza peel and stretch out a dough ball to about 8 inches in diameter. Sauce the round with 2 tablespoons of the tomato sauce and dollop all over with 1 tablespoon of the beans. Tear 1 ounce of the Oaxacan cheese into small chunks and top the pizza with it, then sprinkle with 1 tablespoon of the Cotija. Repeat with a second dough ball, stretching and topping it as above.
• Transfer the 2 rounds to the oven and cook, rotating them as necessary, until the crusts are set and lightly golden and the cheese has mostly melted, about 3 minutes. Remove from the oven and using the back of a spoon, make a well about 3 inches wide in the middle of each pizza. Crack an egg into each and return to the coolest part of the oven (see Cook's Note). Cook, rotating as needed, until the egg whites are just set and the yolks are still runny, about 6 minutes.
• Remove from the oven and let sit for a minute; the eggs will continue to cook slightly. Top with the avocado and cilantro leaves. Serve with lime wedges and hot sauce. Repeat with the remaining pizzas.

Steps:

• Preheat the broiler. Cut each piece of bread in half crosswise, then place cut-side-up on a rimmed baking sheet. Brush with the olive oil and season with a pinch each of salt and pepper. Broil until lightly toasted and browned at the edges, about 2 minutes.
• Meanwhile, cook the bacon in a medium nonstick skillet over medium heat until browned and crispy, turning as needed, 6 to 8 minutes. Remove to a paper towel-lined plate to drain; discard any bacon fat in the skillet.
• Whisk the eggs, half the scallions, 1/4 teaspoon salt and several grinds of pepper in a large bowl, then add to the warm skillet. Cook, stirring with a heatproof silicone spatula, until the eggs are just set and form large, soft curds, 2 to 3 minutes. Remove from the heat.
• Spread the spicy mayonnaise evenly on top of the toasted bread, then sprinkle with about half of the Cheddar. Place 2 pieces of bacon on each pizza. Dividing evenly, top with the scrambled eggs and then the remaining cheese. Return to the broiler and cook until all the cheese has melted, about 1 minute. Top each pizza with the remaining scallion and serve with a few dashes of hot sauce.

Steps:

• To make the bread dough, first dissolve the yeast and sugar in 1/2 of the tepid water. Put the flour and semolina into a large bowl or on a clean surface, make a well in the centre, and pour in the yeast mixture. Mix together until all the yeasty liquid is soaked up, then pour in the rest of the water and gradually incorporate all the flour to make a moist dough. Knead the dough by rolling, pushing and folding it over for 5 minutes. Flour both hands, and lightly flour the top of the dough. Make it into a roundish shape and place it on a baking tray. Score it deeply with a knife, allowing it to relax and proof with ease until it's doubled in size. Ideally you want a warm, moist, draught-free place to get the wickedest proof.
• To make the tomato sauce, gently fry the garlic with the olive oil, then add the tomatoes. Bring to the boil, then simmer for 10 minutes, add the basil and season well to taste.
• When the dough has doubled in size, knock the air back by bashing it around for 1 minute.
• Now it is time to roll out your pizza into an irregular thin shape, and put it on a large baking sheet. Preheat the oven to 400 degrees F/200 Gas Mark 6.
• Tear up the mushrooms, black pudding and bacon and put them in a bowl. Break up the sausages into little rounds like meatballs, and add to the bowl with the tomato. Drizzle with olive oil and season with salt and pepper.
• Spread a thin layer of tomato sauce over the pizza and scatter over your topping ingredients evenly. Tear the mozzarella over the top, then bake in the preheated oven for about 8 minutes. When the bacon looks crispy, crack on the eggs and put back in the oven until they're cooked.

Steps:

• Preheat the oven to 400 degrees F. In a electric mixing bowl, whisk the yeast, water and oil together, to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until double in size, about an hour. Turn the dough out onto a floured surface and divide dough into four ounce portions. Roll the dough into balls, cover and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped into four individual pizzas. Press the dough out into four individual pizzas. Place the pizza dough on parchment-lined baking sheets. Spread 1/4 cup of the tomato sauce evenly over each pizza dough. Sprinkle each pizza with 1 ounce of the grated cheese. Top the pizzas with what ever you wish and place in the oven. Bake the pizzas for 15 to 20 minutes or until golden brown. Remove the pizza from the oven and slice into 4 slices.