Breakfast Pizza Sans Delivery Charge
September 13, 2010 § Leave a comment
For brunch this morning, we decided to give Pulino’s new delivery service a try. Their breakfast and sweet pizzas are hard to beat, and we are not the only ones among our friends who have visited multiple weekends in a row! Much to our dismay, my apartment just 10 blocks away proved too far for their free delivery range. For a $20 fee, they could still deliver, but when ordering only $25 worth of food we couldn’t quite justify that kind of expense (although it was quite tempting!).
Instead, I set out to replicate one of our favorite breakfast pizzas given the ingredients I had on hand. Luckily a recent trip to the new Trader Joe’s in Chelsea had my fridge well-stokced with pizza doug, pancetta and several cheese I had planned to use later in the week. While we frequently make pizzas to delicious results, the cracking and baking off the eggs on top added a new level of dificulty or unknown to this version. While my end product’s yolks were slightly more cooked that I would have preferred, for a first try, it was quite a success. See photos and recipe below.
Four Cheese & Pancetta Breakfast Pizza
1 lb pizza dough (Trader Joe’s works surprisingly well)
1/3 cup pancetta, diced
1 small shallot, finely diced
2 cups grated cheeses (I used an assortment of mozzarella, fontina, parmesan & gruyere)
3 – 4 eggs (at room temperature)
coarse salt & freshly ground pepper
red pepper flakes
Preheat oven to 350 degrees. Saute pancetta and shallots until pancetta is crisp and shallots are soft, about 6-8 minutes over medium heat. Drain excess oil and set aside.
Roll dough onto a baking sheet lined with parchment (I find an empty wine bottle serves as a rolling pin in a pinch). Sprinkle dough with cheese and pancetta & shallot mixture. Bake for 12-15 minutes and remove from oven.
Carefully crack eggs over the top of the pizza making sure they don’t run off the sides. I found making a small well by denting the dough with the back of a spoon worked well. Sprinkle with salt pepper, and and red pepper flakes. Return pizza (carefully) to oven and bake for approximately 8-10 minutes more, checking periodically for egg yolk firmness. Remove pizza from oven, cut and serve.
Accompanied by a latte that Rupert went out to procure for my efforts, this was a perfect weekend brunch. For those in New York, a trip to Pulino’s for brunch comes highly recommended. The ottima and patate pizzas are not to be missed. But I must warn you that it can become an addictive habit!