BACON BREAKFAST PIZZA
I used to make this bacon breakfast pizza for my morning drivers when I worked at a delivery place. And they just loved it. Breakfast pizza is a quick and easy eye-opener that appeals to all ages. -Cathy Shortall, Easton, Maryland
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. pan. Prick thoroughly with a fork; brush with 1 tablespoon oil. Bake until lightly browned, 7-8 minutes., Meanwhile, whisk together eggs and water. In a nonstick skillet, heat remaining oil over medium heat. Add eggs; cook and stir just until thickened and no liquid egg remains. Spoon over crust. Sprinkle with bacon bits and cheeses., Bake until cheese is melted, 5-7 minutes.
Nutrition Facts : Calories 352 calories, Fat 20g fat (8g saturated fat), Cholesterol 169mg cholesterol, Sodium 842mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.
POTATO AND BACON PIZZA
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Freeze the bacon on a plate until firm, 20 to 30 minutes (this will make it easier to chop). Dice the bacon and set aside.
- Meanwhile, place a pizza stone or inverted baking sheet in the top third of the oven and preheat to 475 degrees F. Brush a large piece of parchment paper with 2 tablespoons olive oil. Stretch the pizza dough into an 11-by-15-inch rectangle on the parchment. Transfer the dough (on the parchment) to a pizza peel or another inverted baking sheet; set aside.
- Peel and very thinly slice the potatoes with a mandoline or knife and place in a large microwave-safe bowl. Cover with plastic wrap and microwave until tender, 3 to 4 minutes. Uncover and toss the potatoes with the remaining 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper until fully coated.
- Spread the potatoes all over the pizza dough, with a slightly thinner layer in the center. Top with the bacon. Slide the pizza (on the parchment) onto the hot pizza stone and bake until the crust is golden and the potatoes are tender and crisp around the edges, 30 to 35 minutes. Remove from the oven and dot with the cheese, then return to the oven and continue baking until the cheese just melts, 1 to 2 minutes. Sprinkle with chives.
BACON JAM AND POTATO BREAKFAST PIZZA #SP5
"Official Contest Entry: Simply Potatoes 5Fix" My husband and I love breakfast and pizza. I thought I could combine the two using my new favorite condiment, Bacon Jam. You can find Bacon Jam in some specialty food stores, order it online or be adventurous and make your own. Enjoy!
Provided by Alandrews
Categories Potato
Time 27m
Yield 1 10 - 12" Pizza, 4 serving(s)
Number Of Ingredients 5
Steps:
- Place a pizza stone in the oven and preheat oven to 500°.
- Take potatoes out of bag and place in a colander. Rinse and drain well. Place potatoes in a clean dish towel and wring dry.
- Roll out pizza dough to a 10 - 12" round.
- Spread rolled out dough with 2/3 of the bacon jam.
- Top jam layer with one and a half cups of cheese.
- Top cheese with hash browns.
- Spread remaining cheese over hash browns.
- Make 4 small depressions in each quadrant of the pizza.
- Place 1 egg in each of the depressions.
- Dollop remaining bacon jam around top of pizza.
- Bake for 12 minutes, until egg white is cooked and yolk is runny.
- Note: Everyone's oven bakes differently. My oven is temperamental and takes longer to bake the eggs. Keep an eye on your eggs while they bake and adjust cooking time accordingly.
Nutrition Facts : Calories 461.5, Fat 23.6, SaturatedFat 12.6, Cholesterol 252.4, Sodium 613.6, Carbohydrate 36.4, Fiber 0.6, Sugar 25.1, Protein 25.1
EASY GLUTEN FREE SPINACH PIZZA #SP5
Official Contest Entry: Simply Potatoes 5Fix. I love this recipe because of the ease of making a flavorful gluten-free pizza . . . from top to bottom. The garlic mashed potatoes enhance the "dough" flavor. I enjoy developing recipes, including gluten-free. I enjoy eating gluten-free at times and have many friends who are totally gluten-free. This is a quick pizza recipe to put together on those occasions. Even non-gluten free eaters love it! This is a recipe so simple and quick, unlike many complicated gluten-free pizza dough recipes. I used brown rice flour in my recipe, but white rice flour can be used also. This pizza crust does not crumble.
Provided by Janet V.
Categories Potato
Time 35m
Yield 1 12, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Mix the Simply Potatoes Garlic Mashed Potatoes with the rice flour. Let stand 5 minutes while gathering the other ingredients.
- Spread potato/rice flour mix evenly on each 12" round greased pizza pan. Place in fully pre-heated oven for 5 minutes to pre-bake.
- Remove from oven. Then, spread 4 - 5 ounces of sauce on pizza "dough". Sprinkle most of the finely chopped spinach over sauce saving a little for garnish. Sprinkle shredded cheese evenly. Bake in 400 degree oven for approximately 15 minutes more until crust is browned and crisp and cheese is bubbling. Sprinkle chopped spinach reserve for garnish. Let set about 5 minutes and slice it up and enjoy!
Nutrition Facts : Calories 196.9, Fat 1, SaturatedFat 0.3, Cholesterol 0.8, Sodium 55.4, Carbohydrate 42.2, Fiber 1.8, Sugar 0.6, Protein 3.7
BACON, POTATO, ROSEMARY AND FONTINA PIZZA
Provided by Tyler Florence
Categories main-dish
Time 2h10m
Yield 1 (13 by 18-inch) pizza
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F. Put a jelly roll pan or half sheet pan in the oven.
- In a large mixing bowl, combine the fingerling potatoes, onion, bacon, and rosemary leaves. Add 1/4 cup of olive oil and season with salt and pepper, to taste. Toss together to coat with olive oil.
- Take the preheated jelly roll pan out of the oven and drizzle some olive oil over entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan so the dough comes up the sides to form a crust on the rim.
- Pour the potato mixture onto the pizza dough, then sprinkle with shredded fontina. Bake for 20 to 25 minutes until crispy and golden, about 20 to 25 minutes. Garnish with arugula and drizzle the lemon juice over the top. Serve immediately.
- In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
- If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic.
- If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes.
- Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.
IMO'S PIZZA RECIPE (ST. LOUIS STYLE PIZZA)
If you've had it, you know its crispy and amazing.he definitive characteristics of St. Louis-style pizza are a super-thin yeast-less crust, the common (but not mandatory) use of Provel processed cheese, and pizzas cut into squares or rectangles instead of large pie shaped slices. The crust is too thin to be folded like a NY style slice so little party pieces werer made. Provel is a trademark for three cheeses fused to form one (provolone, swiss, and white cheddar), used instead of (or, rarely, in addition to) the mozzarella or provolone common to other styles of pizza. (wikipedia.com) George's pizza off of 95th St. in Overland Park, KS is my favorite pizza joint hands down. They do a similar style to this.
Provided by College Girl
Categories < 60 Mins
Time 40m
Yield 2 12, 12 serving(s)
Number Of Ingredients 21
Steps:
- Crust: Mix until thoroughly combined - Dough will be very stiff. makes enough for two (2) 12" pizza pies. The dough is ready to use "as-is" No need to rise or kneed. Divide the dough in half, shape into a round ball and roll out paper thin.
- In order to move the crusts around a pizza peel sprinkled with cornmeal works well.
- After the crust, it's the sauce that begins the first real steps towards forming the total Imo's pizza experience. Imos uses a tomato sauce mixture that has a sweet taste, but it's not so overly sweet to hide the rich tomato flavor or spices.
- Sauce:Combine together and it's ready to use - do not pre-cook the sauce! This Makes enough sauce for about four (4) 12" pizza pies, so that should give you some idea of how much to use on each pizza.
- On top of the sweet sauce Imo's uses Provel Cheese, which is simply a blend of Cheddar, Swiss and Provolone cheeses with some liquid smoke flavoring. If you can't find Provel in your local market, it can be easily created.
- Cheese:Toss until cheeses and smoke flavoring are completely incorporated. Typically it's enough cheese for two (2) 12" pizza pies, but if you like extra-cheese you'll want to make more.
- Authentic Imo's pizza toppings include: Extra-Cheese, Onion, Green Pepper, Sausage, Hamburger, Pepperoni, Anchovy, Bacon, Black Olive, Mushroom, Canadian Bacon, Jalapenos, Pineapple, Banana Peppers, and Tomatoes.
- In a professional pizza oven the meat toppings (Hamburger, Sausage, Bacon, etc.) can usually be put on raw, but at home you'll want to fully precook the meat before assembling the pizza.
- Now you have the correct style crust, sweet sauce, smoky cheese, generous toppings, it's now ready to be lightly sprinkled with some Italian seasonings.
- Seasonings: Combine all the ingredients in a small mixing bowl and blend well.
- While in the restaurant the pizza is baked in a pizza pan, at home you'll have the best results using a pizza stone and an oven temperature around 450 degrees. If you don't have a pizza stone, use the thinnest baking sheet you have and the lowest over rack position. The pizza is done when the underside of the crust is a dark golden brown, and the cheese is has a slight golden tint to it. Underbaking the crust will result in a limp crust, overbaking will result in a hard, tough, burnt-tasting crust, getting the right baking time to produce a crisp crust will require a bit of experimentation. The amount and type of toppings you use will also affect the total baking time. A rule-of-thumb is to check the pizza after about 10-12 minutes and adjust baking time from there accordingly.
- And, as a final touch to truly replicate Imo's Pizza at home, is to cut the pizza into tile-like squares instead of the traditional triangle slices.
Nutrition Facts : Calories 209.2, Fat 7.5, SaturatedFat 4.2, Cholesterol 19.5, Sodium 473.6, Carbohydrate 27.7, Fiber 1.7, Sugar 6.1, Protein 8.6
BACON JAM
I saw this thing called Bacon Jam being served on one of the episodes of Eat St. on Food Network. So off I went in search of a recipe and found this one by Not Quite Nigella. I did make a slight adjustment.
Provided by Lori Mama
Categories Pork
Time 2h10m
Yield 1 3/4 cups, 10-15 serving(s)
Number Of Ingredients 10
Steps:
- In a non stick pan, fry the bacon in batches until lightly browned and beginning to crisp.
- Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.
- Transfer the bacon, onion and garlic into a heavy based cast iron pot and add the rest of the ingredients except for the water.
- Simmer for 2 hours adding 1/4 of a cup of water every 25-30 minutes or so and stirring.
- When ready, cool for about 15-20 minutes and then place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the "jam" or of course you could keep whizzing and make it a smoother and more paste like.
- Serve on your favorite burger, grilled cheese, as an appetizer on crusty bread.
- The possibilities are endless.
- Enjoy.
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