Author Topic: April 2010 Monthly Challenge: Breakfast Pizza  (Read 5503 times)

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Online Pete-zza

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April 2010 Monthly Challenge: Breakfast Pizza
« on: April 01, 2010, 09:43:05 AM »
The April 2010 Monthly Challenge is "Breakfast Pizza". It can be any pizza specifically made for breakfast (or brunch). It doesn't have to have eggs as a topping but it shouldn't be leftover pizza that one decides to have for breakfast.

Peter


Offline Grilled Pizza

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Re: April 2010 Monthly Challenge: Breakfast Pizza
« Reply #1 on: April 01, 2010, 11:18:02 PM »
Nice challenge.  I will make something this weekend.   :chef:
« Last Edit: April 01, 2010, 11:20:11 PM by Grilled Pizza »

Online norma427

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Re: April 2010 Monthly Challenge: Breakfast Pizza
« Reply #2 on: April 02, 2010, 08:23:27 PM »
My submission for this months challenge is, Wiener Schnitzel a la Holstein

A regular Wiener Schnitzel is made with veal or pork.  When making a Wiener Schnitzel a la Holstein it is supposed to be made with “dippy eggs”.  Since I tried to make a “Bunny Rabbit” on this pie for Easter, I couldn’t fit the “dippy eggs”, so I decided to use scrambled eggs, instead. 

The Wiener Schnitzel is made by pounding the meat until thin, salting, grinding fresh pepper on the meat, then dredging in flour, then in beaten egg mixture, next seasoned bread crumbs.  Next add butter and oil to a pan and fry.  I decided to add some red onion, shallots, and garlic cloves when the pork was frying.  These are supposed to be eaten in cutlets, but I cut some of these for the pie and ate some. 

The dough I used was from the poolish preferment from the Lehmann dough that was frozen.  A part of the dough was cut off to roll for the “Bunny Rabbit” When trying to form the “Bunny Rabbit” I had trouble with his ears giving me snap-back and also him holding his shape.  I also tried to form an egg for the “Bunny Rabbit” to hold.  I sprinkled that with sprinkles.  When stretching the dough for this pie, I made it a little thicker to see what the results would be.

The pie was dressed with part-skim mozzarella, whole milk mozzarella, white cheddar, Asiago cheese, pimientos, and scrambled eggs.  After the pie was almost finished, I sprinkled some cookie or cake sprinkles to make the Wiener Schnitzel a la Holstein look more like Easter.  The Wiener Schnitzel is supposed to be eaten with lemon slices, so I squeezed some lemon on the pizza when I ate some.

Since it was warm here today, I used a screen to bake this pie.  The “Bunny Rabbit” was the one that gave me the most problems with this pizza.

This could be eaten for breakfast or brunch.

Norma
« Last Edit: April 03, 2010, 07:36:43 AM by norma427 »
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Online norma427

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Re: April 2010 Monthly Challenge: Breakfast Pizza
« Reply #3 on: April 02, 2010, 08:26:50 PM »
rest of breakfast or brunch pizza pictures

Norma
« Last Edit: April 03, 2010, 07:32:35 AM by norma427 »
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Offline dicepackage

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Re: April 2010 Monthly Challenge: Breakfast Pizza
« Reply #4 on: April 07, 2010, 11:52:58 PM »
I never thought about making a breakfast pizza but I could see it going either very right or very wrong.  I think I'm going to have to make a pizza with some Lucky Charms and Fruit Loops.

Online norma427

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Re: April 2010 Monthly Challenge: Breakfast Pizza
« Reply #5 on: April 08, 2010, 07:20:13 AM »
dicepackage,

I think I got my pizza wrong, with too many sprinkles, but it tasted good and different at the same time.

The Monthly Challenge submission I did was inspired by this month’s PMQ Magazine.  I had read on page 82 about Bruno’s Pizza and them having a Weiner Schnitzel on their menu in addition to pizza and then The America’s Plate Final and Giullo Adriani (on page 39) being the winner with a pizza with edible silver.  I had some sliver edible glitter, I had used on cookies, but couldn’t find it when I started to make the pizza.  Hence, I used the sprinkles.  :(

I think I will do another submission with something more traditional.

Norma
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Offline scottm

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Re: April 2010 Monthly Challenge: Breakfast Pizza
« Reply #6 on: April 08, 2010, 07:58:31 AM »
Norma I think your pizza idea was great! I think that would make a great breakfast pizza.

Scott

Online norma427

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Re: April 2010 Monthly Challenge: Breakfast Pizza
« Reply #7 on: April 08, 2010, 08:15:46 AM »
Norma I think your pizza idea was great! I think that would make a great breakfast pizza.

Scott

Scott,

Thanks for saying the pizza idea was great.  :)  I think I should have skipped the bunny rabbit and also if I could have found my edible glitter, the idea would have been better.  Maybe, then I think the pizza would have looked more appealing.  Edible glitter at www.ckproducts.com  Just put edible glitter in the search box.  This kind of edible glitter doesn't add any sweetness and has no flavor, it just give sparkle.

Norma
« Last Edit: April 08, 2010, 08:56:15 AM by norma427 »
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Re: April 2010 Monthly Challenge: Breakfast Pizza
« Reply #8 on: April 11, 2010, 04:22:56 PM »


This is my next submission for the breakfast or brunch pizza. hotsawce gave the idea for this type of cracker-like crust.  Although I did post my results under his thread, since I enjoyed this Bittman’s Matzo Pizza, I decided to also post under the Challenge.

I enjoyed this pizza because of the garlic white sauce, that didn’t taste anything like Philadelphia Cream Cheese.  It just had a wonderful garlic taste and also a cheesy taste from the Parmesan Cheese which was added when making the white garlic sauce.  I also enjoyed the crust of the Bittmans’ Matzo Pizza.  It had a light flaky texture.  It didn’t have the flavor of a cracker. When I bit into the crust it reminded me something like a pie crust that was so flaky. I make different kinds of pie crusts and the one I make has much oil in it and I have to roll it out between two wax papers, because it is so delicate.  It didn’t taste like that pie crust, but was flaky something like the pie crust. I can’t explain how it tasted, but it sure was different.  If I try this kind of pie again, I will make one crust a little thicker to see what the results would be.  This pie had two layers.

I think this could be eaten for breakfast or brunch.

Norma
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Offline Crider

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Re: April 2010 Monthly Challenge: Breakfast Pizza
« Reply #9 on: April 11, 2010, 10:07:43 PM »
I think the best pizza for breakfast is cold leftovers with hot coffee. So I won't really post any photos, but the contest makes me thing of that Jamie Oliver TV show. Check out the clip:




Offline mmarston

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Re: April 2010 Monthly Challenge: Breakfast Pizza
« Reply #10 on: April 13, 2010, 07:37:34 PM »
See reply 81 here for a great breakfast pizza.

http://www.pizzamaking.com/forum/index.php/topic,637.80.html

Use your favorite (12 inch) dough for the toppings in the recipe. I highly recommend poaching the eggs and putting them on after the bake. Baking the eggs on the pizza requires a great deal of practice and very gentle work with the peel.
Feel free to use other herbs.

3 strips bacon

1/4 cup grated Parmesan

1 cup grated mozzarella

4 large eggs

Freshly ground black pepper

1 tablespoons minced flat-leaf parsley

1 tablespoons minced chives

1 scallion, thinly sliced

1/2 shallot, minced.


1. Fry the bacon over medium heat until crisp. Drain on paper-towel-lined plate; roughly chop or crumble.

2. Sprinkle the dough with the Parmesan, mozzarella and bacon.

3. Bake until the crust is done, and the cheese is melted. Transfer the pizza to a cutting board. Put the four poached eggs on each quarter of the pizza. Sprinkle the parsley, chives, scallions and shallot on top. Slice into four pieces with an egg on each slice and serve immediately.

This should be eaten with a knife and fork.

Michael
« Last Edit: April 13, 2010, 08:04:05 PM by mmarston »
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Offline Bill/SFNM

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Re: April 2010 Monthly Challenge: Breakfast Pizza
« Reply #11 on: April 23, 2010, 02:07:22 PM »
Orange Cinnamon French Toast Pizza

- Eggs beaten with vanilla extract and orange oil spread on 48-hour room-temp dough
- Sprinkled with cinnamon sugar and drizzled with melted butter

I would never have thought it would taste so good!


Online norma427

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Re: April 2010 Monthly Challenge: Breakfast Pizza
« Reply #12 on: April 25, 2010, 07:23:59 AM »
Bill,

Your breakfast pizza sounds great!  :)  Could you send me a slice for breakfast?  :P

Norma
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Online Pete-zza

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Re: April 2010 Monthly Challenge: Breakfast Pizza
« Reply #13 on: April 27, 2010, 03:03:44 PM »
For this month’s Monthly Challenge, I decided to try a sausage gravy pizza with an egg. For the dough, I used a Papa John’s emergency clone dough that took two hours to make from beginning to end. I used the dough to make an 8” pizza that was baked on a 9” pizza screen.

As the dough was rising, I prepared the ingredients that were to be used to dress the pizza. I started by breaking up and sautéing some Jimmy Dean’s breakfast sausage in a skillet. The sausage is the one that comes in a tube. I used the “hot” version. Once the sausage was sufficiently browned, I set it aside and left a portion of the rendered fat in the skillet. I used this fat to sauté some diced green pepper, sweet onion and jalapeno pepper. They were then set aside. About 15 minutes before I planned to make the pizza, I used some more of the rendered fat and heated that with some flour. I then gradually stirred in some milk to form a gravy. When that was done, I seasoned it with salt and freshly ground pepper and added the pre-cooked Jimmy Dean’s sausage. That was set aside to cool. I then shredded equal amounts of low-moisture, part-skim mozzarella cheese and NY sharp white cheddar cheese that were to be used on the pizza, and set these aside.

After about two hours of room temperature fermentation, I used the dough to make the pizza. I shaped the dough to form a skin (8”) in the usual manner and placed it on a 9” screen. To assemble the pizza, I started by depositing the sausage gravy mixture uniformly over the dough skin. I then distributed the sautéed green peppers, onion and jalapeno pepper over the sausage gravy mixture. The shredded mozzarella and cheddar cheeses were then distributed over the pizza. The pizza went into my electric oven that I had preheated to about 475 degrees F. I placed the pizza on an oven rack two levels up from the bottom. As the pizza was baking, I partially cooked a large egg in some butter in a frying pan, and moved the pan off of the stove so that the egg wouldn’t overcook. After about 5-6 minutes in the oven, I removed the pizza from the oven and placed the partially cooked egg on top of the pizza, along with a bit more shredded cheeses around the perimeter of the egg. I then put the pizza back in the oven, on the topmost oven rack position, to allow the egg to completely cook. That took about a minute. When the pizza was removed from the oven, I distributed some diced jalapeno pepper over the pizza as a garnish.

The photos below show the finished pizza. I thought it turned out quite well, with a nice blend of flavors and textures. I used only one egg but I could see that it would have been possible to use two and, with some overlap, maybe three eggs. That would allow others to share the pizza. I found that the pizza was too much for me alone.

There is no reason why a different kind of dough can’t be used. In fact, I think that I would go with a more chewy, and less soft, crust next time. The most recent crust did not include vital wheat gluten as I normally use, and I believe the finished crust was a bit softer as a result. Hence, I would be inclined to replace some of the formula flour (KABF) with VWG next time. It should also be possible to use a Papa John’s clone dough that is allowed to ferment overnight, either at room temperature or in the refrigerator. There is also no reason why an entirely different dough can't be used. I used the PJ clone dough in part to see if it would be a good candidate for a breakfast or brunch pizza.

The dough formulation I used to make the above pizza can be seen at Reply 172 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg96745.html#msg96745.

Peter
« Last Edit: April 27, 2010, 03:23:28 PM by Pete-zza »

Offline hotsawce

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Re: April 2010 Monthly Challenge: Breakfast Pizza
« Reply #14 on: April 27, 2010, 09:26:27 PM »
Orange Cinnamon French Toast Pizza

- Eggs beaten with vanilla extract and orange oil spread on 48-hour room-temp dough
- Sprinkled with cinnamon sugar and drizzled with melted butter

I would never have thought it would taste so good!



That looks magnificent, to be honest.

Offline Bill/SFNM

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Re: April 2010 Monthly Challenge: Breakfast Pizza
« Reply #15 on: April 27, 2010, 09:33:39 PM »
That looks magnificent, to be honest.

Thanks, hotsawce. It really was unusually good. That's why I enjoy these challenges. I'd never would have thought to create this otherwise.


Offline Jackie Tran

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Re: April 2010 Monthly Challenge: Breakfast Pizza
« Reply #16 on: April 28, 2010, 12:00:19 PM »
Here's my late entry.

Breakfast burritos are especially popular here in NM.  If anyone hasn't had one from here, it's typically scrambled eggs, potatoes, bacon, cheese, and a green chile sauce all wrapped up in a warm soft tortilla. 

My submission is basically a pizza version of this burrito. 

The dough was an experimental dough using pastry flour.  71% hydration, hand kneaded using 11% starter, and bulk rised overnight.   A bit dry and chewy but I think it was b/c I stretched it really thin.  Baked at a stone temp of 650 for a few minutes under the broiler.

The sauce was a classic NM green chile sauce made with reduced chicken stock, a bit of garlic, onion, tomato, and green chile.  I also used a bit of tapioca flour to thicken it.

It was then topped with a 50/50 mix of mozz and chedda cheese.   topped with scrambled eggs, friend bacon, chunks of twice baked mashed potatoes, and more chopped green chile.

Overall it was a great pie and I would make again.   
« Last Edit: April 28, 2010, 12:03:44 PM by Tranman »


 

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