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Breakfast Pizza

Julian Cincotta Breakfast Pizza
  • Serves: 4
  • Cooks In: 1 hour
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Ingredients

100 g Portobello mushrooms
100 g Swiss Brown mushrooms
100 g cup mushrooms
1 bunch green kale
1 garlic clove
Salt and pepper
100 g butter
1 bunch parsley – fine chopped
1 bunch chives – fine chopped
200 g fresh goats cheese
1 lemon
Chilli oil (optional)
Pizza Dough
750 g Tipo 00 flour
250 g wholemeal flour
10 g dry yeast
600 ml warm water
25 g salt
75 ml full cream milk
100 ml extra virgin olive oil
Pinch of sugar

Method


TIP: Make the dough the night before or buy a pre-made pizza base

For the Pizza Dough
1

Warm the milk and half the water to blood temp and add the yeast with a pinch of sugar. Leave in a warm place for 10mins to pre-ferment (activate the yeast).

2

In a kitchen aid with dough hook, add the flours and salt and mix.

3

Slowly pour in wet ingredients to incorporate.

4

Mix on medium speed for 5–7mins until the dough is soft and stretchy.

5

Place in a large bowl and prove in a warm place for 1 hour until ¾ doubled in size.

6

Place on a floured bench and split dough in 3 or 4, depending on the size you want your pizzas!

7

Shape dough into nice rounds using your palms in a circular motion to get the top skintight.

8

Place on a floured tray, flour the top of the doughs and cover with plastic wrap and prove in the fridge overnight.


For the mushroom kale mix
9

Destem the green kale and roughly chop.

10

Slice the mushrooms stems and all and keep separate.

11

In a hot pan add some oil and sauté the kale until partially cooked. Reserve in a mixing bowl big enough to add in the mushrooms and kale.

12

Heat some oil in the same pan and add all the Portabello mushrooms. Get some colour on one side and add some chopped garlic and knobs of butter. Once the butter starts to melt and bubble, add salt, toss the pan and leave for 30sec then add to kale. Repeat for the other mushrooms.


For the pizza/pizzettas
13

Prove your dough for 1 hour before making the pizzettas.

14

Preheat your pizza oven to 400°C, or your fan forced oven to 200°C, with a heavy steel tray placed upside down. (Or a pizza stone if you have)

15

Dust your bench with flour, press pizzettas out leaving a 1cm edge around the dough.

16

Top with the mushroom kale mix.

17

Have your pizzettas ready to go into the oven; and lastly crack an egg in the middle and cook pizzettas for 2–3 mins.

18

Sprinkle with chopped herbs, squeeze of lemon, crumbled goats cheese and a drizzle of chili oil.


Recipe by Julian Cincotta

Ingredients

 100 g Portobello mushrooms
 100 g Swiss Brown mushrooms
 100 g cup mushrooms
 1 bunch green kale
 1 garlic clove
 Salt and pepper
 100 g butter
 1 bunch parsley – fine chopped
 1 bunch chives – fine chopped
 200 g fresh goats cheese
 1 lemon
 Chilli oil (optional)
Pizza Dough
 750 g Tipo 00 flour
 250 g wholemeal flour
 10 g dry yeast
 600 ml warm water
 25 g salt
 75 ml full cream milk
 100 ml extra virgin olive oil
 Pinch of sugar

Directions


TIP: Make the dough the night before or buy a pre-made pizza base

For the Pizza Dough
1

Warm the milk and half the water to blood temp and add the yeast with a pinch of sugar. Leave in a warm place for 10mins to pre-ferment (activate the yeast).

2

In a kitchen aid with dough hook, add the flours and salt and mix.

3

Slowly pour in wet ingredients to incorporate.

4

Mix on medium speed for 5–7mins until the dough is soft and stretchy.

5

Place in a large bowl and prove in a warm place for 1 hour until ¾ doubled in size.

6

Place on a floured bench and split dough in 3 or 4, depending on the size you want your pizzas!

7

Shape dough into nice rounds using your palms in a circular motion to get the top skintight.

8

Place on a floured tray, flour the top of the doughs and cover with plastic wrap and prove in the fridge overnight.


For the mushroom kale mix
9

Destem the green kale and roughly chop.

10

Slice the mushrooms stems and all and keep separate.

11

In a hot pan add some oil and sauté the kale until partially cooked. Reserve in a mixing bowl big enough to add in the mushrooms and kale.

12

Heat some oil in the same pan and add all the Portabello mushrooms. Get some colour on one side and add some chopped garlic and knobs of butter. Once the butter starts to melt and bubble, add salt, toss the pan and leave for 30sec then add to kale. Repeat for the other mushrooms.


For the pizza/pizzettas
13

Prove your dough for 1 hour before making the pizzettas.

14

Preheat your pizza oven to 400°C, or your fan forced oven to 200°C, with a heavy steel tray placed upside down. (Or a pizza stone if you have)

15

Dust your bench with flour, press pizzettas out leaving a 1cm edge around the dough.

16

Top with the mushroom kale mix.

17

Have your pizzettas ready to go into the oven; and lastly crack an egg in the middle and cook pizzettas for 2–3 mins.

18

Sprinkle with chopped herbs, squeeze of lemon, crumbled goats cheese and a drizzle of chili oil.


Recipe by Julian Cincotta
Breakfast Pizza

Tags:

 Bakes & Pastries, Dinner, Gourmet

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