Wednesday, May 16, 2012
PW Wednesdays: Breakfast Pizza
This pizza… Oh, this pizza.
It. was. amazing, ya’ll!
I mean, come on, it’s breakfast (I LOVE breakfast) meets pizza (man, do I love pizza!!!), why WOULDN’T I love it??!
It’s crazy how tasty and how filling this bad boy is!
Shredded hash browns, peppers (& onions that I added), crispy bacon, eggs, salsa and cheese… Oh. baby.
Now, I like a nice crispy pizza so here are a few tips/pointers to help you achieve just that:
- Par-bake the crust on a pizza stone. I place my rolled out dough on a pre-heated pizza stone and allow it to cook for 30-60 seconds (just enough to make it semi-cooked but not browned). I find that getting cooking process started prior to loading the toppings on the dough, helps make for a crispier crust! Note: I do this with most of my pizzas!
- The amount of toppings suggested in the ingredients are WAY too much – it’s definitely enough to make 2 pizzas… If you overload a pizza with toppings, it will be a soggy pizza.
- I subbed out a mix of Monterey and Colby cheeses in place of the fresh mozzarella. I don’t like to use fresh mozzarella on homemade pizza because it has a LOT of moisture in it. Moisture in the cheese = soggy pizza (and unhappy Tina)!
Happy Wednesday (over-the-hump day)! Don’t forget to check out the other ladies’ posts today:
Gina (Running to the Kitchen)
Megan (Wanna be a Country Cleaver)
Julie (Table for Two)
Rachel (Baked by Rachel)<—- FIND RECIPE HERE!