Bread and Pastry/ Breakfast

Delicious Breakfast Pizza

Is it Pizza or Focaccia?

This Breakfast Pizza is thick and chewy and truly a meal in itself- served with an egg, sausage pieces and a tomato sauce flavored with fire-roasted red bell peppers and a jalapeño chile.

I was inspired by this recipe after thumbing through Uri Scheft’s cookbook Breaking Breads. His recipe for focaccia shows the dough being shaped into a small round circle, instead of a large dimpled rectangle. “Hmm, this looks like pizza to me,” I said to myself. This got me thinking, “What is the difference between focaccia and pizza?”

It turns out that the ingredients for focaccia and pizza are basically the same: flour, water, yeast and a bit of olive oil. However, while pizza is usually rolled out into a thin crust, focaccia is pressed into a thick rectangular shape and allowed to rise before baked in the oven. Also, the ingredients for a pizza (pepperoni, etc) are usually placed on top of the crust while ingredients are usually pressed into the dough for focaccia.

For my recipe, I’ve decided to combine the best of both worlds: a pizza that has a thick and chewy dough like focaccia bread, served with a jalapeño- infused tomato sauce on top.  Whatever you call it- focaccia or pizza- you’ll be starting your day off with a delicious breakfast!

Ingredients

For the Pizza Dough:

  • 7 g dry yeast (1 packet)
  • 325 ml (1 1/3 cups) tepid water
  • 500 g (4 cups) all-purpose flour
  • 20 g (3 tbsp) semolina
  • 1 tsp salt
  • 30 ml (3 tbsps.) olive oil
  • Black sesame seeds or poppy seeds for garnish

Directions:

Dissolve the packet of dry yeast in the tepid water. In a separate bowl, combine the flour, semolina, salt and olive oil. Mix with a large spoon until the dough starts to come together. Turn the dough out onto a lightly-floured work surface and knead through a stretch and fold technique. First, grab a hold of 1/3 of the dough and stretch it away from you:

Then fold it back towards you so that the ends meet together. Do a quarter turn of the dough and then repeat for several more minutes.

Place the kneaded dough in a lightly-oiled bowl, cover with plastic wrap and let rest until the dough doubles in size. While the dough is rising, prepare the sauce (below):

Ingredients

For the sauce:

  • 1 can (14 oz) canned tomatoes
  • ½ onion, chopped
  • 3 garlic cloves, diced
  • ½ jalapeno or red chilli pepper, diced
  • 1 fire-roasted red bell pepper, cut into strips
  • Salt to taste
  • Garnish: 1 egg + sausage slices for each mini pizza

Directions

Finely chop the onion, garlic cloves and jalapeño pepper. Add some olive oil to a fry pan and cook over medium heat for several minutes until the veggies become soft. Add the tomatoes and roasted bell pepper strips and salt; cook for around 10 minutes until the sauce starts to thicken.

While the sauce is thickening, place a pizza stone on the bottom of a cold oven and pre-heat at 425 F (210 C).

To assemble the pizza:

After the dough has risen, turn it back onto the floured work surface and cut into 6 equal pieces. Stretch one piece of dough into a circle about 5-6 inches in diameter.

Spoon some of the sauce onto the dough, leaving a margin of one inch around the edges of the dough. Arrange 5-6 pieces of the sliced sausage in a circle, then crack an egg in the center. Sprinkle some black sesame seeds or poppy seeds around the edge of the mini pizza. Drizzle with olive oil and some coarse salt. Repeat with the remaining pieces of dough.

Place one mini pizza onto a floured ‘pizza peel’ and slide onto the pre-heated pizza stone (or you could cook two pizzas at a time). Cook for 10-15 minutes until the dough turns crisp and brown. Remove from oven and drizzle with a little more olive oil and course salt.

Note: If you don’t have a pizza stone, place the pizzas on a pizza or baking tray and cook in a pre-heated oven at 425 F.

Thick and Chewy Breakfast Pizza

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Delicious Breakfast Pizza
Serves 6
A thick and chewy breakfast pizza topped with an egg and sausage
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For the Pizza Crust
  1. 7 g dry yeast (1 packet)
  2. 325 ml (1 1/3 cups) tepid water
  3. 500 g (4 cups) all-purpose flour
  4. 20 g (3 tbsps) semolina
  5. 1 tsp salt
  6. 30 ml (3 tbsps.) olive oil
  7. Black sesame seeds or poppy seeds for garnish
For the sauce
  1. 1 can (14 oz) canned tomatoes
  2. ½ onion, chopped
  3. 3 garlic cloves, diced
  4. ½ jalapeno or red chilli pepper, diced
  5. 1 roasted red bell pepper, cut into strips
  6. Salt to taste
For the garnish
  1. 1 egg (for each mini pizza)
  2. 5-6 slices of sausage
To make the dough
  1. Dissolve the packet of dry yeast in the tepid water. In a separate bowl, combine the flour, semolina, salt and olive oil. Mix with a large spoon until the dough starts to come together. Turn the dough out onto a lightly-floured work surface. Knead the dough for several minutes: first grab a hold of 1/3 of the dough and stretch it away from you, then fold it back over towards you so that the ends meet together. Do a quarter turn of the dough and then repeat for several more minutes.
  2. Place the kneaded dough in a lightly-oiled bowl, cover with plastic wrap and let rest until the dough doubles in size.
To make the Sauce
  1. Finely chop the onion, garlic cloves and jalapeno pepper. Cook in a fry pan over medium heat for several minutes until the veggies become soft. Add the tomatoes and roasted bell pepper strips and salt; cook for around 10 minutes until the sauce starts to thicken.
  2. While the sauce is thickening, place a pizza stone on the bottom of a cold oven and pre-heat at 425 F (210 C).
To assemble the pizza
  1. After the dough has risen, turn it back onto the floured work surface and cut into 6 equal pieces. Stretch one piece of dough into a circle about 5-6 inches in diameter.
  2. Spoon some of the sauce onto the dough, leaving a margin of one inch around the edges of the dough. Arrange 5-6 pieces of the sliced sausage in a circle, then crack an egg in the center. Sprinkle some black sesame seeds or poppy seeds around the edge of the mini pizza. Drizzle with olive oil and some coarse salt. Repeat with the remaining pieces of dough.
  3. Place one mini pizza onto a floured ‘pizza peel’ and slide onto the pre-heated pizza stone (or you could cook two pizzas at a time). Cook for 10-15 minutes until the dough turns crisp and brown. Remove from oven and drizzle with a little more olive oil and course salt.
Notes
  1. You can also add or substitute other toppings, such as sliced mushrooms or bacon strips
Adapted from 'Breaking Breads' by Uri Scheft
Adapted from 'Breaking Breads' by Uri Scheft
G'day Soufflé http://www.gdaysouffle.com/

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8 Comments

  • Reply
    John/Kitchen Riffs
    December 2, 2016 at 2:42 pm

    Love leftover pizza for breakfast. I should just start making this instead — inspired dish! Really good — thanks.
    John/Kitchen Riffs recently posted…Italian Sesame CookiesMy Profile

    • Reply
      Fran
      December 2, 2016 at 2:54 pm

      Thanks John. With this recipe you won’t have to worry about eating any ‘wilting, flabby’ pizza!
      Fran recently posted…Delicious Breakfast PizzaMy Profile

  • Reply
    Joanne T Ferguson
    December 2, 2016 at 4:06 pm

    Looks delicious Fran and what child of any age doesn’t love pizza for breakfast!

  • Reply
    Karly
    December 3, 2016 at 11:45 am

    Oh my gosh, this looks delicious! So much prettier and more elegant than the usual breakfast pizza, too! The kids will love this!

  • Reply
    Amira
    December 7, 2016 at 2:28 am

    Wow, this is a killer recipe!!!!. I pinned this even before reading the post. Amazing in every aspect. Thanks for sharing Fran.

  • Reply
    Karen (Back Road Journal)
    December 8, 2016 at 3:35 am

    Now that is a great way to start the day. 🙂
    Karen (Back Road Journal) recently posted…Restaurant Bareiss, Deserving Of Its Three Michelin StarsMy Profile

  • Reply
    Juliana
    December 9, 2016 at 8:24 am

    I am loving this breakfast pizza Fran…I like the egg on it…looks so tasty and indeed perfect for a weekend breakfast. Thanks for the post.
    I hope you are having a fabulous week 🙂
    Juliana recently posted…Carrot Cake with Avocado Oil and FlaxseedMy Profile

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