Breakfast Mac & Cheese
Servings: | 6 |
Time to Cook: | 30 |
Time to Prepare: | 15 |
A uniquely delicious white pizza, topped with garlicky olive oil, spinach, prosciutto, and a freshly cracked egg.
This makes more than is needed for this recipe. Extra dough can be wrapped in plastic wrap and frozen for future use.
Flour Types – This recipe works well using about 1/4 whole wheat and 3/4 all-purpose white flour. Canadian AP flour is generally high in protein, but you may want to use a bread flour, or 00 flour if you’re worried that your AP flour is soft (i.e. low in protein).
Eggs – one large egg in the centre of the pizza works well, but if you want more egg, try two medium eggs cracked off-centre. Note that the five-minute bake time after the egg is added yields a medium-set yolk. For a runnier yolk, reduce the time, and/or bake until the white of the egg has just set.
Fresh Mozzarella – also called mozzarella fior di latte, this cheese is sold as a ball packaged in brine. I quite like the fresh, milky flavour of this cheese, as well as the way it browns and caramelizes in a hot oven. But it is worth noting that it has a much higher moisture content that dry packaged ‘pizza’ mozzarella. Using too much fresh mozzarella (or using overly large pieces) can leave you with a soggy pizza. You can substitute torn bocconcini, or shredded dry (block) mozzarella if you prefer.
Baking – A pizza stone in the oven helps retain heat and brown the pizza’s crust. Place the stone in the oven before pre-heating, to let the stone heat with the oven. Place the pizza directly on the stone for best results. If you don’t have a pizza stone, you can place the pizza directly onto a hot baking tray in a pre-heated oven. Rolling the crust out on a silicone baking sheet makes this much easier.
Baking times and ovens tend to vary. A very hot oven is essential. Use the baking times given as a starting point, but make any necessary adjustments for your own setup.
Sauce & Variations – The sauce on this pizza is intentionally very simple – but you can definitely experiment with variations. A red sauce (e.g. marinara) would be good, as would a béchamel-based white sauce. In either case, I would go easy on the sauce, and consider adding garlic, as I believe it works very well with the spinach.
For a hearty variation, try adding some very thinly sliced yellow potatoes (e.g. Yukon gold) before applying the garlicky olive oil.
Servings: | 4 |
Time to Cook: | 35 |
Time to Prepare: | 15 |