Pizza Over Easy a breakfast-y dinner treat
I’m not of the pancakes-for-dinner set. There are advocates, of course (mostly among kids?), but my breakfast-for-dinner craving runs more toward huevos rancheros.
Whether leaning toward the sweet end of the spectrum or the savory, the idea of a breakfast item for dinner has a certain naughty appeal, like we’re getting away with something. It’s a topsy-turvy treat.
Cookbook authors Lindsay Landis and Taylor Hackbarth play to that desire in the straightforwardly titled “Breakfast for Dinner” (Quirk, $19.95).
While some of the 70-plus recipes may stretch the theme (can bananas Foster crepe cake be considered breakfast?), many appeal to the kid in all of us. Indeed, a real kid, a colleague’s daughter, plastered the book with Post-its, declaring “Major happy!” (for doughnut fudge sundaes) or “Delish!” (for goat cheese Monte Cristos).
She dubbed the recipe below “Strange, but fantastic,” so we had to try it. Verdict: Fantastic — and maybe Katie will end up a food writer.
Pizza Over Easy
Prep: 15 minutes
Cook: 8 to 12 minutes per pizza.
Servings: 4 to 6; makes two 10-inch pizzas.
Recipe from “Breakfast for Dinner.”
4 ounces baby arugula, plus more for topping
2⁄3 cup extra-virgin olive oil
1⁄2 cup shelled pistachios
2 cloves garlic, roughly chopped
1⁄2 teaspoon red pepper flakes
1⁄4 teaspoon salt
Freshly ground pepper
2 balls (9 to 10 ounces each) pizza dough, store-bought
Cornmeal or semolina flour
8 ounces mozzarella cheese, grated or thinly sliced, about 1 cup
1⁄2 cup freshly grated Parmesan
2 large eggs
Place a pizza stone (or baking sheet) on the middle rack in the oven. Heat oven to 500 degrees.
For the pesto, place arugula, oil, pistachios, garlic and red pepper flakes in a food processor. Pulse until smooth. Season with the salt and pepper to taste.
Roll or stretch dough into disks, about 10 inches in diameter, on a lightly floured work surface. Generously dust a pizza peel or the underside of a cookie sheet with cornmeal or semolina. Lay 1 dough disk on top. Spread half the pesto over the dough; sprinkle with half the cheeses. Crack 1 egg in the center.
Gently slide pizza onto pizza stone. Bake until cheese is melted and egg white is cooked through, 8 to 12 minutes; edges of crust should be golden brown. Remove from oven; cool slightly. Top with fresh arugula. Repeat for second pizza.
Nutrition information: Per serving (for 6 servings) — 630 calories, 43 grams fat, 10 grams saturated fat, 88 milligrams cholesterol, 42 grams carbohydrates, 22 grams protein, 768 milligrams sodium, 3 grams fiber.