Breakfast Pizza

Pizza for breakfast? Why Not?

Boston’s moving day finally got done a week back and after having moved thrice in less than a year; this was the first time I didn’t have to move houses and I can’t thank enough to the lords for this blessing! But that being said you have friends who are moving and they need help and I was caught in such a deed! The moving didn’t take very long since my friend didn’t have too many stuff and the new place was super close; after that relatively tiresome move we made our way to Hopewell Bar and Kitchen, Allston (this is not a sponsored post) for some brunch food and I ordered Breakfast Pizza and our host told me that it was a great choice and believe me it was the most amazing brunch food I have had in recent times!! Now that I had such an amazing dish I had to make this myself and there’s no shying away from it and I was just amazed how well it turned out. I had to make Hollandaise sauce twice (this was my first ever attempt at Hollandaise sauce) because the first one split and the second one turned out absolutely smooth and silky and I was really proud of myself. Like any pizza you’re the master of the ingredients you use but the key here is the sauce. I tried to make something close to what I originally had except I forgot that they did add three-cheese blend on top and I didn’t but regardless it was an absolute stunner!

Ingredients:

All Purpose Flour (1 1/2 cups)
Baking Powder (3 teaspoons)
Olive Oil (1 teaspoon)
Eggs (5-6 eggs)
Butter (2 sticks/~250 grams; melted)
Vinegar (1 tablespoon)
Heavy Cream (1 teaspoon)
Breakfast Sausage Links (4-5 sausages)
Basil (sliced into threads; for garnish)
Red Pepper Flakes (for seasoning)
Salt
Pepper

Directions:

Preheat the oven at 350^oF/175^oC

For the pizza dough in a mixing bowl, combine the flour, baking powder, and a teaspoon of salt. Whisk until thoroughly combined and set aside.

Make a well in the center of the mixing bowl and add the oil and add water little by little and start mixing in the flour mixture and knead it till the dough is soft and not sticking to the bowl. Add splash of water if the dough is dry or dust in some flour if too wet.

Roll out the dough and then using a fork poke the dough all over and then place into a oven-proof pan and bake for 7 minutes.

Separate two egg yolks into a heat proof bowl and set it aside for later to make the hollandaise sauce.

Crack the remaining eggs into the egg whites and whisk it. Add salt and pepper along with the heavy cream and whisk it again. Place a non-stick pan on heat and add a drizzle of oil. Once hot add the eggs in and using a rubber spatula gently push the egg around. Occasionally take the pan off the heat to avoid overheating the pan and put it back on till the eggs are cooked and then set them aside.

Take the dough out after 7 minutes and then scatter the scrambled eggs all over and cut the sausages into bite size pieces and scatter it over the dough. You can also add some bacon pieces (I used them when I made a second batch of the pizza) and then pop it back into the oven for 10 – 12 minutes till the sausages have cooked through.

Place a sauce pan on the hob with an inch or two of water making sure that when you place the bowl with the egg yolks over it; the water doesn’t touch the bowl. Whisk the egg yolks and then add the vinegar and whisk it well. Slowly add the melted butter in whisking it continuously and taste it and add salt as necessary.

Take out the pizza from the oven and then generously spoon over the hollandaise sauce and then garnish it with some basil leaves and red pepper flakes.