Breakfast/Brunch · Pizzas · Pork

Breakfast Pizza + Nambé Giveaway WINNER!

Breakfast Pizza

You could throw an egg on anything and it would be freaking delicious. Sandwiches, ramen noodles, pasta, rice……

Seriously.

Breakfast Pizza

So when I dove into Motorino’s Pizza al’ Uovo on my recent trip to NYC— I was in HEAVEN. Oooey-gooey fried eggs that just spilled into a crisp pizza covered with pancetta, basil and pecorino. SOOO good! I was hell bent on making my own version when I got home though I did make a few ingredients substitutions based upon my personal flavor preference. True– it’s nearly impossible to achieve the same type of crust that a wood fire oven can produce but overall I was very happy with it. You’ll be surprised to see how easy this is to make and it’s a guaranteed crowd-pleaser at your next brunch party.

But now for what you all have been waiting for….the winner of the fabulous Nambé Fish Platter

Drum Roll please………….

CONGRATS Jessica who said she would serve Gambas al Ajillo on the Nambé Fish Platter. Jessica, you will have until 5pm PST on Wednesday, July 25th to respond to our email and accept or another winner will be selected.

THANK YOU to everyone who participated! And THANK YOU Nambé !

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Breakfast Pizza
Serves 2

Dough:
1 Cup Lukewarm Water
1 Packet Instant Yeast
2 Cups Bread Flour, plus more for dusting the work surface and hands
2 Tablespoons Olive Oil
1½ Teaspoon Kosher Salt
½ Tablespoon Sugar
*Makes approximately 3 medium-sized pizzas

Toppings:
1 Tablespoon Corn Meal
Olive Oil
2 Large Eggs, crack into individual small bowls
2 Ounces Fresh Mozzarella, sliced and patted dry
4-5 Slices Bacon, par cooked and cut into large pieces
2 Tablespoons Grated Parmesan Cheese
Fresh Basil Leaves
Black Pepper

Prepare the pizza dough. Combine the water with the yeast and let set for 10 minutes until the yeast is dissolved and bubbly. Combine the rest of the ingredients in the bowl of a stand mixer fitted with a dough hook attachment. Add the yeast-water and mix until the ingredients have just combined. Cover and allow to rest in a warm area until it doubles in size—about one hour.

One hour before baking, preheat the oven to 500 degrees F with a pizza stone on the lower rack. If cooking the pizza on a baking sheet, preheat 30 minutes before baking.

When the dough has rested, take approximately 1/3 of the dough and flatten it with your hands on a floured surface. Use a floured rolling pin to gently roll the crust about 1/8 of an inch. Transfer the dough to a pizza peel (if baking directly on stone) or onto a baking sheet that has been sprinkled with corn meal. Gently brush the crust with olive oil.

Lower the oven temperature to 450 degrees F. If using a pizza peel, carefully slide the pizza in the oven on the stone. If using a baking sheet, place pizza in the oven. Par bake for about 6-8 minutes until slightly golden. Pull from the oven and carefully pour the eggs on top. Place the fresh mozzarella cheese and bacon around the pizza and sprinkle with the grated parmesan cheese. Return to oven and continue baking for an additional 6-8 minutes or until the eggs have just set and the bacon has crisped. When done, remove the pizza and top with fresh basil leaves and black pepper. Serve immediately.

Appetizers/Small Plates · Vegetables/Vegetarian

Bruschetta with Smoked Mozzarella Cheese

Bruschetta with Smoked Mozzarella Cheese

For a good chunk of my life, I didn’t like tomatoes.

I thought they were mealy and rather “bleh” in flavor. I’d pick them out of salads, burgers, well….pretty much out of everything.

And you know what the problem was? For the first 20+ years of my life, I was eating BAD tomatoes!

Because when you take a bite out of a gorgeous tomato at its peak in the season, it’s absolutely delicious! They’re sweet and juicy with the right balance of acidity. And last summer, I even found myself growing the most beautiful Early Girl Tomatoes via our Topsy Turvy. (For the record, the Topsy Turvy is awesome!)

Needless to say, I was missing out for so many years!

 

 

Bruschetta with Smoked Mozzarella Cheese

One of my favorite ways to enjoy fresh tomatoes are in Bruschetta. The simplicity of ingredients paired with the herbaceous basil  really highlights the true flavor of the tomato. On its own, it’s quite fabulous but I decided to add a spin by throwing in some smoked mozzarella cheese I stumbled on at my local specialty market. It was perfect!

And on warm summer nights like we’ve been having, I could eat Bruschetta every day! Mom would be proud that I’m eating my veggies 🙂

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Bruschetta with Smoked Mozzarella Cheese
Serves 4 as an Appetizer or 2 for a Light Meal

Ingredients:

1½ Cups Tomatoes, diced
½ Cup Smoked Mozzarella Cheese, cubed
¼ Cup Fresh Basil, leaves torn
1 Garlic Clove, finely minced or grated
1 Tablespoon Good Quality Balsamic Vinegar
1 Tablespoon Good Quality Extra Virgin Olive Oil
Kosher Salt and Black Pepper

In a bowl, mix together the tomatoes, cheese, basil, garlic, vinegar, and oil. Season with salt and pepper. Cover and refrigerate for at least 20 minutes. Taste and adjust seasonings accordingly. Serve with your choice of flat bread or toasted baguettes.