I wanted to tackle breakfast because with lots of people visiting over the holidays, it can be fun to do something special for breakfast. I had a breakfast pizza recipe tucked away for a while and I was on the hunt for the perfect crust. I finally stumbled upon some terrific flat bread, something I have been looking for since moving to Colorado. I was spoiled in Boston and LA, where every store had a locally made brand stocked. So with a nice flat bread I was ready to tackle tonight’s featured recipe.
But let’s begin with something sweet that was great fun to get the kids involved with, French Toast Rollups, recipe here.
I like this Sour Cream Pecan Coffee Cake because, well, pecans and streusel, but also because I can make it and leave it out for everyone to enjoy at their leisure with coffee.
I also have a Blueberry Coffee Cake, along with a full dinner menu and recipes here (because coffee cake, not just for breakfast).
Finally, for Blueberry Sour Cream Pancakes, click here.
What’s on your plate for the weekend? If you’re cooking for Thanksgiving, what’s on your menu?
For tonight’s featured recipe, I snagged some of JeffreyW’s photos (top and middle of the post) to illustrate the many forms these pizzas can take. I made single pizzas, topped with an egg and lots of cheese. The ideas are endless. But below is a recipe for the basics.
Crust: flat bread, naan, pita bread or a pizza dough
Toppings: I used olive oil, breakfast sausage, mozzarella, spinach, garlic and an egg for each individual pizza.
To assemble: on a baking sheet arrange the crusts, brush lightly with oil, then spread roasted garlic, add crumbled (uncooked) breakfast sausage and shredded cheese, leaving a space in the center for the egg. I used the sausage and cheese to create a well for the egg.
At this point you have two choices, you can leave it on the baking sheet or move it to the oven rack. Because I was using flat bread and it was stable, I moved it to the oven rack and then added the egg into the well (I cracked the egg into a bowl and then transferred to the pizza, it seemed a smarter way to manage it all). You can also scramble the egg and pour slowly over the ingredients.
Bake at 450 degrees until the egg is cooked. I lost track of time and let the egg cook too long, I would have preferred a soft yolk. Remove, top with chopped spinach and serve immediately.
That’s it for this week. No recipe exchange next week because I’m assuming we will all be in a food coma. Have a great weekend and an excellent holiday. – TaMara
And for those who missed it, dinner menu this week is Spicy Potato Soup and Mocha Cake, menu, recipes and shopping list here. Great for a non-turkey meal to serve to company.