by lapadia
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lapadia's Notes:
ExpandDOUGH Ask a question about this ingredient
2-1/2 cups unbleached all-purpose flour Ask a question about this ingredient
1 teaspoon sea salt Ask a question about this ingredient
1 packet rapid rise yeast Ask a question about this ingredient
3/4 cup plus 2 tablespoons room temperature water Ask a question about this ingredient
1 tablespoon olive oil – optional Ask a question about this ingredient
Note: the dough can be made the night before and refrigerated. In the morning remove it 2 hours before working with it. Ask a question about this ingredient
************************************ Ask a question about this ingredient
TOPPINGS Ask a question about this ingredient
4-6 eggs each cracked into its own small ramekin – refrigerate until needed Ask a question about this ingredient
Olive oil for topping the crust Ask a question about this ingredient
Pressed garlic – to your taste Ask a question about this ingredient
A sprinkling of dried herb of choice – I like to use tarragon with eggs Ask a question about this ingredient
1 roasted red pepper - Note: I have used fresh tomato slices in place of the pepper Ask a question about this ingredient
6 cups of fresh greens you have on hand - here I used spinach Ask a question about this ingredient
Fresh ground black pepper & sea salt Ask a question about this ingredient
In a large bowl, combine all dry ingredients. Add the water and olive oil, stir until soft dough forms (if the dough is too dry add extra water a tablespoon at a time).
Ask a question about this stepTurn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic – about 10 minutes.
Ask a question about this stepLightly coat a large bowl with oil, place the dough in the bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled – 1-1/2 hours.
Ask a question about this stepOil a 15 x 10 x 1 inch jelly roll pan. Punch the dough down and place in the center of the pan, stretch and flatten it out as far as you can. Cover it with plastic warp and let it rise for about 1 hour or until puffy and nearly doubled. It will now be easy to stretch the dough out to fit the pan.
Ask a question about this stepPreheat the oven to 450 degrees.
Ask a question about this stepRoast the pepper and sauté the spinach down in a little water. Let both sit on some paper towels to drain excessive moisture.
Ask a question about this stepWith your fingertips, press the dough to make dimples all over the surface, leaving a 1/2 inch border all around. Drizzle with olive oil and scatter the garlic. Add a sprinkling of dried herb of choice. Arrange the roasted pepper and sautéed spinach over the top.
Ask a question about this stepBake for 10 minutes. Remove the pizza from the oven; with the back of a spoon make shallow indentations for the eggs. Carefully place an egg in each indentation.
Ask a question about this stepBake until the crust is golden and the egg yolks are cooked to your preference. Remove from the oven add fresh ground pepper and salt. Optional - a sprinkle of crumbled bacon.
Ask a question about this stepLet cool 3-5 minutes. Slice into 4-6 generous pieces, an egg for each person, and serve.
Ask a question about this stepOh yay, Julianna, thanks for your comment and would love to hear back after you have made it!
Yum! I love eggs on pizza, especially with a nice runny yolk!
YES! Let me know if you try it, and would especially love to hear your "tweaks" :)
I made a variation of this on the grill, and it was fabulous! I used lacinato kale & had to put some cheese on it (smoked mozz!) Yummy!
So happy you tried this, HLA! Your variations - smoked mozz & grilling the pizza too, sound so delicious, thanks for sharing :)
Eggs and pizzas and you, oh my!
Ha-ha, boulangere! You comment sounds like something from the Wizzard of Oz :) Love it!
Thanks, sdebrango! Yes, anytime of day but it is especially fun to surprise everybody at breakfast time with something like this.
Does DC stand for "Delightful Cuisine"? Must try eggs on my pizza soon.
Oh, I like that = Delightful Cuisine! But, actually I was thinking Dirt Cheap :). Would love to hear back after you have tried eggs on your pizza!
Eggs on a pizza have to be right at the top of all possible pizza combinations.
And I
And I'll finish before posting this time. And I LOVE your square shape.
@boulangere - the square shape is the "frienda kind" , see link for the "frienda": http://www.food52.com/recipes/11482_pizza_treformaggio_aka_pizza_the_frienda_kind
You, a pizza, what a surprise. Gorgeous!
Hahaha, thanks, boulangere...I think that every job we do is a portrait of ourself!
I love this!
Thanks so much, IPK...I hope you will get a chance for some "pizza love" in your kitchen, soon!
Thanks, wssmom! When it comes to pizza, I always say, don't wait to have a good one...make one!
That recipe couldn't be better for me, all my favorites! Eggs, dough, garlic, spinach...I'll be making this very soon.