I'd like to dedicate today's "pizza with an egg" to our good friends and fellow forum members from Canada--Canadave (aka Dave), canadianbacon (aka Mark), aaron, Ian and Qfan (I'm going strictly by memory so forgive me if I forgot anyone). I call today's creation "Tourtiere with Eggs on a Pizza". The idea for the pizza came to me recently when I read of a pizza operator who made breakfast pizzas using mashed potatoes, mozzarella cheese and eggs. He said the combination was surprisingly good. When I subsequently read about the popular Canadian dish tourtiere, I thought that adding the tourtiere meat component (a pork mixture) would be a natural addition to the other items and would likely make a tasty dish.
To make the dough for the pizza, I used basically the same ingredients as previously posted on this thread, except this time I used the Caputo 00 flour that comes in a blue bag, which apparently is higher in protein (about 11.5-12.5%) than the last Caputo 00 flour I used (in a red bag). This time I used 4.60 oz. of the Caputo blue (a bit over 1 1/8 c.), 2.45 oz. of water (a bit over 1/3 c.), 5/8 t. salt, and 1/2 t. IDY. The processing procedure was as has been reported in previous postings on this thread.
For the tourtiere, I used the following recipe:
1 lb. ground pork, uncooked
1 clove garlic, minced
1 medium onion, diced
1/2 t. salt
1/2 t. ground black pepper
1/2 t. ground cinnamon
1/4 t. ground cloves
2 dashes of ground allspice
1 c. water
1 medium potato
To prepare the tourtiere mixture, I placed all of the ingredients, except for the potato, into a skillet and mixed to combine. The mixture was then cooked on low heat for about an hour, or until all of the water had evaporated. (If the water cooks off too quickly, more can be added to keep the mixture on the moist side). I then made minor adjustments to the flavorings by adding a bit more salt, pepper, and spices, to taste. I then set the mixture aside. (The mixture can be refrigerated until ready to use, if desired.)
I then peeled, cut and cooked the potato in boiling water, drained, mashed, and added a bit of butter salt, and milk to make mashed potatoes. The mashed potatoes were set aside to cool. (If desired, the mashed potatoes can also be refrigerated until ready for use.)
I prepared the dough in the usual fashion and dressed it as follows: I put a layer of the mashed potatoes on the dough round, followed by a layer of the tourtiere meat mixture and a layer of shredded mozzarella cheese. The pizza was then placed on a pizza stone (on the lowest oven rack) that had been preheated for about 35 minutes at an oven temperature of about 500-550 degrees F. As the pizza was baking, I partially cooked two eggs sunny side up in a skillet. To help cook the top of the eggs so that they would firm up a bit, I placed a metal pie tin over the skillet for about a half minute. The eggs were set aside.
After about 6 minutes of baking, the pizza was removed from the oven. Another layer of the tourtiere pork mixture and shredded mozzarella cheese were added, and the two eggs were deposited on top of the pizza. The pizza was then put back into the oven and onto the pizza stone for about another 3 minutes, or until the rim of the pizza crust had turned brown.
The photo below shows the finished "tourtiere with eggs on a pizza". In some respects, it seems to look like Canadave's recent self-portrait photo, eh?
That aside, the pizza tasted quite good. As far as future possible changes are concerned, I might be inclined to use a 00 flour that is lower in protein than the Caputo blue, such as the Bel Aria, because a 00 flour such as the Bel Aria produces a somewhat softer crust that was produced using the Caputo blue. I plan to continue to experiment with the Caputo blue, however, to see if I can improve its performance for use in the one-hour breakfast pizzas I have been experimenting with over the past few months.