There are certain things that I keep on meaning to make in my kitchen, but just haven't yet. Those include short ribs, bread baked in my new Le Creuset, Hasselback potatoes, etc, etc.
This past weekend I finally crossed something off of my list: breakfast pizza.
What makes this pizza a breakfast pizza? Well, I think it's the egg. But you can obviously eat this pizza for breakfast, brunch, lunch or dinner. This is really not a recipe exactly, but just a combination of ingredients and ideas.
Here's what I did:
I preheated the oven to 525 (Are you all saying "OY"? Well, you are right. Read below to see how that turned out.)
I then took a half of Boboli original Italian pizza crust and cut it into two pieces.
Each piece got a bit of roasted garlic tomato sauce, Monterrey cheese, fresh arugula, and a boarder of artichoke hearts.
I then plopped an egg inside of the artichoke boarder, seasoned it with salt & pepper, added more cheese, and the pizza was ready to be baked.
I baked this breakfast pizza on top of parchment paper in a 525 degree oven for 15 minutes. I kept on waiting for the white of the egg to set.
Look what happened!!! The parchment turned completely black (luckily it did not catch on fire), the egg white finally set, but alas the egg yolk was no longer runny.
What did I do wrong? Well, I obviously had my oven set to too high of the temperature. I think something around 400 would have worked much, much better.
Although this wasn't the result I was hoping for (the egg yolk was cooked through), the rest of the pizza (and the idea itself) was rather successful. I think I shall try this technique again.