Breakfast Pizza

March 20, 2011

Duck Egg, Gruyere, Rubia Basil and Mint

You’ll be an adult film star when you serve these minis to your cuddly lamb in the covers. Nothing exudes intense passion more than an oozing duck egg atop crispy crust and the chiffonade of fresh herbs will show your softer side.

Pair it with a hot cup of dark roasted Oaxaca or Ethiopia Harar Longberry.

The Dough
Makes three 6 inch pizzas, in case you have more than one cuddly lamb in the covers.

I’m not a baker, but I can spot a good dough recipe. This one makes a fantastically crisp crust. I like to refrigerate the dough for at least an hour before I’m ready to use it.

The Sauce
Put down the can! Adult film stars only use fresh tomatoes.

1 lb san marzano tomatoes peeled, seeded and chopped
2 cloves garlic minced
1/4 cup onion minced
1/4 cup fresh oregano leaves
1/2 cup dry white wine
5 or 6 Genoese basil leaves
Sea salt

Heat olive oil over medium flame. Add the onion and cook about 3 minutes until the starts to become translucent. Add the garlic and cook 3 minutes more.

Add the tomatoes and a pinch of salt. Simmer for 2 minutes. Add the wine and simmer 3 minutes more. Add another pinch of salt, cover and cook for 15 minutes.

Taste for salt. Add the fresh herbs and simmer for 5 minutes. Taste for salt once more.

You can leave the sauce chunky or give it a whirl in your food processor for a smoother consistency. I opt for the latter when making this breakfast pie.

Preheat the Oven
Place a pizza stone on floor of gas oven (remove racks). Preheat oven to 550–600 degrees for 1 hour.

Assemble the Pizza
Hold the top edge of 1 dough ball in both hands and let the weight stretch it out. Move  your hands around edge like turning a wheel. Hold dough on back of your hand and stretch it out with your other hand into a 6-inch round. Transfer dough to a pizza peel dusted generously with semolina. Press edges out with your fingers.

Add 2 tbs of sauce and spread in a circular motion. Add 1/4 cup or more grated gruyere. Crack the duck egg in the center of the pizza.

Bake for 10 minutes until crust is a crisp, golden brown and the egg is still slightly loose. Remove pizza with peel and add fresh herbs. Serve wearing a dark gray silk robe.