I really love making breakfast for the Worship team; it helps me try to challenge myself BIG TIME. On this particular Sunday, I really tried to stretch and make due with what I had available, but still make something different. Sooooo...I do what any red-blooded American Girl would do (unless it's all going into a soup!). I MADE PIZZA! I had The Hubster make the dough. I did that for a reason: HE'S THE BEST AT MAKING THE DOUGH. This turned out great and we even had a little leftover to send with him for breakfast for the week!
THE HUBSTER'S HOMEMADE PIZZA DOUGH
2 cups all-purpose flour
1 tsp salt (he said to tell you it's a 'palm-full')
1 pkg fast-rising yeast
pepper (he said he sprinkles it over the top lightly)
Italian seasoning (quote, "I COVER THE FLOUR")
(maybe?) 1 tbs oregano
1 tsp red pepper flakes (same palm-full, according to The Hubster)
1 cup warm water
1 tbs extra virgin olive oil (evoo)
1 tbs honey
HIS INSTRUCTIONS: Combine all dry ingredients and mix. Add warm water, then evoo, then honey. Make sure the water is not too cool or it will not activate the yeast; or too hot or it will kill the yeast. Mix with two fingers (to avoid getting your fingers covered in dough) until combined. Dough will be sticky. Cover with damp cloth, and let rise anywhere from 15 minutes-to-overnight. Dump out onto a prepared baking sheet and sprinkle top with flour to help it not stick to your fingers while you press it out to the edges of the baking sheet. Add desired ingredients to top and bake.
NOTES: I let this sit covered overnight with a damp towel. It was so much easier to press into the pan in the morning and put the ingredients on top! He says he puts the warm water first to help incorporate the evoo and honey. I'm telling you people, it is SO TASTY!
1 Hubster's Homemade Pizza Dough
extra virgin olive oil (evoo)
1 dz eggs
1/4 cup heavy cream
1 tsp mustard powder
6 pieces sandwich-sized pepperoni, diced coarsely
1 full 8-oz pkg shredded mozzarella cheese
parsley, chopped coarsely, for garnish
In a medium bowl, crack eggs, add heavy cream and mustard powder. Sprinkle top with pepper and sea salt. Mix until smooth and frothy. Cook to a loose, wet scramble in a prepared pan, but DO NOT cook all the way through! To the prepared dough, pour enough evoo to cover the top thinly (using your hands to spread it out). Add almost-cooked eggs, pepperoni, and mozzarella cheese evenly to the top of the pizza. Sprinkle liberally with garlic powder and lightly with pepper. Bake at 350 degrees for 20-30 minutes, or desired crust-crispyness. Sprinkle with parsley once cooled.
NOTES: I used the sandwich-sized pepperoni because that's what I had in the fridge. You can use bacon or ham......whatever you have on hand!