Recipe of Pizza in Urdu Sauce in Urdu Without Oven In Urdu in English Without Oven in Marathi Images: Recipe For Breakfast Pizza

Recipe For Breakfast Pizza Biography

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To make the bread dough, first dissolve the yeast and sugar in 1/2 of the tepid water. Put the flour and semolina into a large bowl or on a clean surface, make a well in the centre, and pour in the yeast mixture. Mix together until all the yeasty liquid is soaked up, then pour in the rest of the water and gradually incorporate all the flour to make a moist dough. Knead the dough by rolling, pushing and folding it over for 5 minutes. Flour both hands, and lightly flour the top of the dough. Make it into a roundish shape and place it on a baking tray. Score it deeply with a knife, allowing it to relax and proof with ease until it's doubled in size. Ideally you want a warm, moist, draught-free place to get the wickedest proof.

To make the tomato sauce, gently fry the garlic with the olive oil, then add the tomatoes. Bring to the boil, then simmer for 10 minutes, add the basil and season well to taste.

When the dough has doubled in size, knock the air back by bashing it around for 1 minute.

Now it is time to roll out your pizza into an irregular thin shape, and put it on a large baking sheet. Preheat the oven to 400 degrees F/200 Gas Mark 6.

Tear up the mushrooms, black pudding and bacon and put them in a bowl. Break up the sausages into little rounds like meatballs, and add to the bowl with the tomato. Drizzle with olive oil and season with salt and pepper.

Spread a thin layer of tomato sauce over the pizza and scatter over your topping ingredients evenly. Tear the mozzarella over the top, then bake in the preheated oven for about 8 minutes. When the bacon looks crispy, crack on the eggs and put back in the oven until they're cooked.

This post brought to you by KRAFT Natural Shredded Cheese and Safeway. All opinions are 100% mine.

It’s no secret that I love breakfast. I love big, traditional weekend breakfasts with eggs, bacon, pancakes…the works. The Easy Cheesy Breakfast Pizza recipe that I’m sharing today combines several of my favorite things into one easy dish!

This recipe starts with refrigerated pizza dough, and is topped with delicious KRAFT Sharp Cheddar Cheese, found in the cheese aisle at my local Safeway store. KRAFT Natural Cheese now comes in a new Stand Up Pouch, which has the same amount of cheese as before in the pillow pack, but with less packaging and a convenient stand up pouch making it easier for scooping, pouring, and storing. I love that it takes up less room in the fridge since it easily stands up.

You can find the new stand up pouches at your local Safeway stores. Now on to the recipe! Start by rolling out the dough into a rectangle shape and brushing it with olive oil, then sprinkle on KRAFT Sharp Cheddar Cheese and some green onions.

Next top with eggs, sliced tomatoes, crumbled bacon and more cheese and green onions.

Try not to accidentally poke the yokes like I did! Finally, bake your delicious breakfast creation in a 350 degree oven for about 20 minutes.

Debi Mazar and Gabriele Corcos are ambassadors of contemporary Tuscan cooking. In Extra Virgin, food, family, and style come together in a celebration of the pleasures of the rustic Italian table with 120 recipes for simple yet exquisite meals that are accessible, full of fresh flavor, and easy to prepare. Gabriele is a traditional Italian with a big heart, and Debi is an outgoing, brash New York City girl. Their sassy and playful exchanges illuminate what’s important in everyday life: good food and a lot of love.

BREAKFAST PIZZA

Serves 4

1 cup canned whole peeled tomatoes (pelati)

Kosher salt

2 tablespoons extra virgin olive oil

¼ pound pancetta, diced medium

Pizza Dough (page 201), formed into 4 (13-inch) discs, at room temperature

½ pound mozzarella cheese, shredded

4 large eggs

1 handful fresh basil leaves

Place a pizza stone in the oven and preheat to 500°F for 1 hour before baking (Or pre-heat a wood-fired pizza oven to very hot, 4 hours before baking.)

In a food processor, puree the tomatoes until smooth. Season with salt to taste.

In a skillet, heat the olive oil and pancetta over medium heat and cook for 5 to 7 minutes, or until crisp.

Using a spoon, spread one-fourth of the pureed tomatoes on 1 disc of dough, leaving a 1-inch border all around. Sprinkle one-fourth of the mozzarella on top.

Gently place the pizza on the pizza stone and bake for about 4 minutes, until golden with slight signs of charring. (If using a wood-fired oven, gently place the pizza on the oven floor, and bake for 3 minutes, or until golden and crisp.)

Remove the pizza from the oven and break an egg over the center of the pizza. Top with one-fourth of the cooked pancetta, return the pizza to the oven, and bake another 3 to 4 minutes (1 to 2 minutes if using a wood-fired oven), until the egg is cooked.

Remove the oven, transfer to a cutting board, and top with one-fourth of the basil. Serve immediately. Repeat with the remaining 3 pizza discs.

Slice it up and sit back and revel in your fabulousness!