Breakfast Pizza

Few things compare to eating a straight-from-the-oven slice of breakfast pizza. I especially like eating breakfast pizza because it brings back happy memories of the first time I made it on a lazy summer weekend with my good friend.  We spent the day lounging at the pool, drinking vino verde, and stuffing ourselves with eggy, cheesy goodness (fortunately for our bikinis, these were not simultaneous activities). Luckily, I can bring back those memories any time I want because breakfast pizza is incredibly fast (no more than 20 minutes) and easy to make.

First, you need to procure pizza dough.  You can either make some from your favorite dough recipe, or you can pick some up from your local market like I did. When you’re ready for breakfast pizza, pre-heat your oven to 500°F.  Then, lightly mist a baking sheet with cooking spray. The spray helps the crust get crispy and keeps it from sticking to your sheet. Next, stretch your pizza dough out as thinly as possible without making holes.  I like doing this by picking the dough up and letting gravity stretch it out.  After spreading your blank dough canvas on the pan, drizzle some olive oil on the crust and spread it around. The oil helps the crust turn brown and crispy, and if you use an olive oil infusion (I used basil), it will also add some extra flavor.

It’s time to add your toppings!  I used shredded mozzarella, shaved parmesan, onions, and mushrooms on this pizza. Caramelized onions and bacon would also be delicious. Then, crack a few eggs on top and season it all with salt and pepper. Bake your pizza on the lowest rack of your oven for 10-12 minutes or until the cheese starts to brown, the crust gets crispy, and the eggs are set.  Using the bottom rack of your oven helps make sure your crust will be crispy. Crispiness is of the utmost importance!

The egg yolks on my pizza were firm and chewy, but not chalky or overcooked.  If you prefer your yolks to be on the runnier side (which makes the pizza more delicious but requires a knife and fork to eat), bake the pizza for 2 or 3 minutes before adding the eggs. When your pizza comes out of the oven, generously sprinkle it with fresh parsley to add color and extra flavor.

I like to serve breakfast pizza with avocado slices that I add to the pizza as I eat. Because there isn’t a sauce component to this pizza, the avocado’s moisture adds another layer of texture. Alternatively, you could dice the avocado and sprinkle it over the pizza. Consider making a breakfast pizza as a unique dish for your next brunch!

I referred to these sources while perfecting my breakfast pizza recipe: Pioneer Woman and Smitten Kitchen.

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Caramelized Onions

this puts me in the mood for a french onion soup!

Caramelized onions are so easy to make, and they’re great to keep in your fridge because they can be added to just about anything.  Put them on pizza, in omelets, on sandwiches (particularly good), or with anything else that would benefit from their smoky sweetness.

two chopped onions

To make: chop 2 onions (yields approx. 1 cup of caramelized onions) any way you like.  I like my onions chopped in half rings so they’re long enough to look nice but don’t get tangled like full rings do.

Heat 1 tbsp. oil (any kind works) in a heavy bottomed pan/pot over medium heat.  Once the oil gets hot, add your onions.  Mix them around with a wooden spoon every few minutes, making sure to scrape up and incorporate any browned bits.  I like using wooden spoons because they don’t scratch my cookware like metal utensils do, and they don’t melt like plastic ones do. There’s nothing worse than pulling a melted strip of black plastic off the end of a spatula after making an omelette.  Eww.

Your onions should be nice and caramelized after approx. 1 hour.  You can store your onions in a jar in the fridge for about a week or freeze them in an ice cube tray for later use.  Bon appetit!

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Chew Proofing

My puppy dog, Stella, is a serious chewer.

And she tends to go right for my most prized possessions.  When Stella is left alone, everything she likes to chew needs to be put away (leather, plastic, remotes, cardboard, the top portion of all of my right-footed boots).  When she starting chewing things from the bookshelf, however, a new solution was needed.  Enter clear packing tape.

the “durable” binder is no match for my stella’s canines

I made two small loops out of the clear packing tape and stuck them to the outside of each end of the bookshelf.  They act as anchors for the longer strip of tape I ran across the front of the shelf, sticky side out.  The first time Stella went to investigate the tape and got her nose a little stuck, I told her “no,” and sent her away.

And so, the MCAT books lived to see another day.  Even though they didn’t deserve it.

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