Herb Crust Breakfast Pizza
RECIPES | July 2017
artSAVOR 90
Herb Crust Breakfast Pizza
artSAVOR 90 Ingredients
Parsley, Leek, Dill, Red Pepper, Marjoram, Cilantro, Sea Salt, Herbs & Spices
Pizza, Appetizer, Breakfast, Brunch
Serves 6 - 8
RECIPE INGREDIENTS
Pizza Crust
1lb Pizza Dough, Store Bought – Divided in half
2T Olive Oil
3T Flour, For Dusting – More if needed
3T Cornmeal,For Dusting Pizza Peel
IT Olive Oil, For drizzling – More if needed
2t Oregano (or) artSAVOR 90
Sea Salt and freshly ground Black Pepper to taste
Pizza Toppings
1C Multi Color Heirloom Cherry Tomatoes, Roasted (See Recipe)
8 Eggs, Poached – Dried of excess water on paper towel¹
1C Bacon, Roasted & Chopped²
D Sea Salt and freshly ground Black Pepper
2T Basil, Julienned (chiffonade)
3T Micro Green
1t Red Chile Pepper Flakes, Optional
KITCHEN ESSENTIALS
Pizza Peel
Pizza Stone or Baking Tray
COOK
Position oven rack closer to the bottom
If using, place pizza stone on oven rack (optional)
Preheat oven to 475˚F
Place dough in a bowl add some oil and cover, set aside for 2 hours
Flour your surface, place dough on the surface
Divide dough into two for thinner crust
Roll the dough into rectangular/oval shape
Sprinkle pizza peel with cornmeal, transfer dough onto pizza peel
Drizzle dough with oil and artSAVOR 90 or oregano
Season with salt and pepper to your taste (optional)
Slide dough onto pizza stone, bake for 5-7 minutes or until just golden brown
Remove crust from oven, let it rest for 10 minutes
Top with cheese, tomatoes, eggs and bacon
Return to oven, bake until cheese is melted
Repeat the same for the second portion of crust or save for later use
SERVE
Sprinkle evenly with red chile flakes
Arrange micro greens evenly across pizza
Garnish with julienned basil
NOTES
¹ Leave eggs on a flat surface for easy transfer to pizza
² Dice uncooked bacon prior to cooking and fry in a wok until fat is rendered and bacon is crispy