Let me start out this blog post by saying thank you for taking the time to read it! It means a lot to me and is helping out an amazing cause.
BREAST CANCER FACT: According to the CDC, breast cancer is the second leading cause of death among women. The last few years have shown a slight decline in the number of cases, but the percentages are still very high. If caught early-on, there is a 5 year survival rate of about 89% and an even greater survival rate (98%) if the cancer is confined to the breast and hasn’t spread elsewhere.
The first of this week’s Susan G. Komen Bake for the Cure baking adventures is a twist on their recipe with a little Pint-Size Baker twist. Feel free to make it for yourself and your friends and family. Despite a screw up on my part (we’ll get to that later), it turned out very well!
(You should all know by now I don’t stick to a recipe.)
BREAKFAST PIZZA a la PINT-SIZE BAKER (recipe can be found at the bottom of this post)
First step was the PREP.
Next I diced up the pepperoni and pepperoncini and set them to the side.
Then I combined 1.75 c of flour with a packet of Fleischmann’s Pizza Crust Yeast, and salt. Then added in warm water and olive oil and mixed.
WAIT, HOLD THE PHONE and READ THE DIRECTIONS.
If you listened to your 10th grade math teacher like I apparently didn’t, you would know to ALWAYS read instructions first. (Try standing up in the middle of a silent class room to squawk like a duck and then realizing no one else was… yea, embarrassing.)
The directions say to add 1 cup of flour first and then slowly add more once the dough is stirred together to reach a proper consistency. However, like many mistakes before, I decided to keep plugging along and not start over. To remedy the situation, I simply added more olive oil little by little until the dough was sticky enough.
Once you knead the dough for a few minutes, press out onto a WELL-GREASED (PAM once and then PAM for grease’s sake).
Bake in the oven for about 8 minutes.
While the crust is baking, whisk together the eggs, ground mustard (an amazing spice I have just discovered!), salt, and pepper.
Then de-puff the puffiness that occurred as a result of not following directions once again and neglecting to fork the sides of the crust before placing into the oven.
Top the pizza with the Pepperoni and Pepperoncini.
Then the Egg mixture.
and finally Pizza Sauce!
Then bake in the oven another 15-20 minutes until the crust is slightly golden and the eggs are cooked through.
Serve and Enjoy!
Breakfast Pizza a la Pint-Size Baker
1.75 c - 2 c all-purpose flour
1 Envelope Fleischmann’s Pizza Crust Yeast
3/4 tsp salt
2/3 c very warm water
1 tbsp olive oil (plus more if you make a boo-boo like me)
3 ounces pepperoni diced
7-10 pepperoncini diced
1/2 tsp ground mustard
1/2 tsp ground black pepper
1/2 tsp salt
1.5 c shredded mozzarella cheese
Jar of pizza sauce (I used Ragu Pizza Quick)
Combine 1 c flour, yeast and salt in a large bowl. Then add VERY warm water and olive oil; mix until well blended. Gradually add enough remaingin flour to make a soft dough. Dough should form a ball and be slightly sticky.
Knead dough on floured surface, adding additional flour is necessary, until smooth and elastic. About 4 minutes. Pat dough with floured hands, pressing gently to spread out on a greased pizza pan. Form a rim by pinching the edge of the dough; PRICK SURFACE WITH FORK.
Bake crust in preheated oven at 450 degrees on lowest oven rack for 8 minutes. Reduce oven to 375 degrees and remove pizza crust from oven.
Top pizza crust with pepperoni and pepperoncini. Beat eggs, gound mustard, salt, and pepper together in a bowl. Pour over toppings. Sprinkle with cheese then add spoonfuls of pizza sauce sporadically around the pizza. Bake for 15-20 minutes until crust is golden brown and eggs have set.
Remove from oven. Slice, serve and enjoy!
Please don’t forget to comment and spread the word to your family and friends!!!