Monday, March 18, 2013

Truffled Breakfast Pizza

Have I mentioned I LOVE that it's grilling season? You may remember how we discovered grilling pizza last year. Well, I couldn't wait to do it again this year. Instead of buying the dough from the grocery store (I've been grabbing the fresh dough from the pizza counter at Whole Foods Market), I decided to make my own again since it's been a while. OMG so good! I forgot! If you have the time, it's worth it and actually really easy. I highly recommend this recipe from Martha Stewart. And, if you're not a truffle fan like us, or you don't have any truffle oil on hand, this would be equally delicious with a tablespoon or two of lemon juice squeezed over the arugula.

Truffled Breakfast Pizza
1 mound pizza dough
Flour for dusting
1 tablespoon olive oil
2-3 tablespoons pesto
1 cup freshly shredded white cheddar
4 ounces arugula
2 teaspoons truffle oil (or lemon juice, if you prefer)
1/4 cup freshly grated Parmigiano Reggiano, plus more for topping
3 eggs

Place a baking stone in the oven and warm to 500 degrees. I let mine warm up for a good 15 minutes. 

Meanwhile, dust large cutting board with flour then carefully stretch out dough. I've found that it's best to go thinner than  you want the pizza to turn out, since it fluffs up in the oven. So, go a little thinner that you're comfortable with (mine was about 16-18 inches in diameter). Carefully brush the top of the dough with olive oil.

Remove the baking stone from the oven and either slide the dough onto it, if you can manage. Or, carefully and quickly pick it up and drop it on the pan. The key here is to get it right the first time so that you don't have to mess with it. I recommend having someone help you with the transfer.

Bake the pizza for 5 minutes. remove from the oven and spread the pesto over it, then sprinkle with cheese. Bake another 5 minutes.

Place arugula in a medium bowl. Drizzle with truffle oil and Parmigiano Reggiano and toss to combine.

Meanwhile, heat a large skillet and fry the 3 eggs to desired doneness. Ideally, leave the yolks at least somewhat runny so that they serve as a tasty sauce for the pizza.

Remove pizza from the oven and let cool for 1 minute. Spread arugula salad over the top, then place eggs on top. Cut into 6 pieces and enjoy!

We enjoyed outside on a peaceful Sunday morning :)

1 comment:

Six Sisters said...

This recipe looks delicious. Do you know the nutritional values? If you post it on they will calculate it for you and you can get paid for posting recipes.