{"id":1211,"date":"2013-06-02T16:36:25","date_gmt":"2013-06-02T20:36:25","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/2013\/06\/02\/another-breakfast-pizza\/"},"modified":"2013-06-02T16:36:25","modified_gmt":"2013-06-02T20:36:25","slug":"another-breakfast-pizza","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/another-breakfast-pizza\/","title":{"rendered":"Another Breakfast Pizza"},"content":{"rendered":"
Blog Post – Breakfast <\/span><\/div>\n

<\/span><\/div>\n
I’ve been gone from these pages a while! \u00a0I have been busy with my real life, not this fantasy pizza guy life. \u00a0I’ve been working out of town a bit and when available, racing around to my kid’s sporting events! \u00a0I thought life was busy when they were little! \u00a0It’s funny how your perspective changes to catch up to reality. \u00a0One day you look back and almost always laugh at what you were thinking while going through something. \u00a0Remember worrying if your kid would ever stop sucking their thumb? Eventually that stuff all works itself out and you often only realize that after the time is gone and you are looking backwards wishing it was here again.<\/div>\n

\u00a0<\/p>\n

An egg on this baby would have been perfect!<\/p><\/div>Anyway, I wanted to throw a quick post up about my first homemade pizza in a while! \u00a0I was just in San Francisco and was lucky enough to find my way over to Tony Gemignani’s and Delfina Pizzeria a couple of times. \u00a0The stand out pizza for me was Tony’s Detroit Style Red Top which we added sausage and caramelized onions to. \u00a0Hold the presses, this is a must try pizza! \u00a0The crust is a thick one, but it’s puffy, light and delicious at the same time. \u00a0 I had it more than once while in town – taking some clients there, and circling back 2 other times! \u00a0It was cooked to perfection with little crispy burnt tips of crust and cheese. \u00a0At Delfina my favorite was the Clam Pie! \u00a0It may not sound as exciting, but it was. \u00a0It was a simple pizza with a superb crispy thin crust. \u00a0The sauce had a little bite while being almost sweet and very fresh tasting. \u00a0There were just enough clams and a sprinkle of grated parmesan. \u00a0It was my friend Greg’s first non cheese topped pizza that he’s ever liked. \u00a0It was delicious.<\/p>\n

So, I’m back in town now. \u00a0I had a dough ball in the freezer and took it out the night I got home.<\/p>\n

I wasn’t sure about the capers, but they added a nice level of salt, but more interestingly a briny TING!<\/p><\/div>In the morning, I turned on the oven and set the dough on the counter. \u00a0Kids off to school — it was now time to throw a breakfast pizza together. \u00a0No eggs! \u00a0Oh well, what to do. \u00a0What did we have? \u00a0I realized I hadn’t thought this through the night before. \u00a0I thought about putting the dough back and getting some ingredients and making the pizza later that day.<\/p>\n

Canadian Bacon\u2026<\/p>\n

Ok, that’s interesting – sounds like breakfast! \u00a0We had mozzarella, but an aged white cheddar caught my interest. \u00a0I was thinking that maybe I’d blend it with the Mozzarella, but decided to just go with the cheddar. \u00a0Ok, this will be an herb oil base and I was off to the races.<\/p>\n

My wife had to leave for some appointments and as I was moving to start my pizza making process I realized that my camera was in her car! \u00a0Could I just make a pizza and not take pictures?! \u00a0What if this was the one?! \u00a0I know it’s not really possible, because there’s always another one, but it could be the temporary ONE<\/strong><\/em> I’ve been searching for – you never know. \u00a0I did have my trusty iPhone! Someone told me that the iPhone is the camera that takes the most pictures of any other type of camera now. \u00a0The pics didn’t come out half bad.<\/p>\n

Once you get in the habit of making dough and freezing it, it’s not that difficult to throw a single pizza together. \u00a0You do need to think ahead enough to get the dough out with enough time to thaw, but those steps don’t take much effort at all – just a little planning.<\/p>\n

Here’s my impromptu Breakfast Pizza that I whipped up.<\/div>\n

A Quick Breakfast Pizza<\/h3>\n
– \u00a0Pizza Dough<\/div>\n
<\/span>*I had a Fire Roasted Mesquite Dough that I had made up a few weeks ago. \u00a0I will post a demo of that next week.<\/div>\n
– Peter’s Herb Oil<\/div>\n
– Grated Aged White Cheddar<\/div>\n
– Canadian Bacon<\/div>\n
– Sliced Red Onion<\/div>\n
– Salt Packed Capers to finish<\/div>\n

\u00a0<\/p>\n

Getting things done:<\/strong><\/em><\/p>\n

Now that’s Breakfast!<\/p><\/div>Pre-heat the oven to 550 and before you start cooking the pizza, change it to convection bake.<\/div>\n

Spread out the dough and layer with the herb oil, cheese and top with the Canadian Bacon and sliced onion.<\/p>\n

While the pizza is cooking, rinse off some of the capers and chop them up. \u00a0When the pizza comes out of the oven, sprinkle the capers over the pizza.<\/div>\n

Slice and serve!<\/p>\n

This pizza was surprisingly good. \u00a0I say “surprisingly” because I just used what was in my fridge that seemed like they would taste good and satisfy my breakfast quest that morning and I was happily surprised! \u00a0Had my wife made sure there was an egg in the house, this would have been a great addition to this pizza! \u00a0*Insert smile here :)!!! \u00a0Add that to your list if you make this one.<\/p>\n

The ham and the cheese both had some deeper flavors. \u00a0The richness of the cheddar pulled out the smokiness in this otherwise simple ham. \u00a0The salty briny capers were also a terrific accent that brought a lighter brighter note to the taste profile!<\/p>\n

My wife came home and snagged the last slice. \u00a0She looked at me and said, “That’s really good!” \u00a0It was even better when hot!<\/p>\n

Enjoy the Iphone photos!<\/p>\n

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Blog Post – Breakfast I’ve been gone from these pages a while! \u00a0I have been busy with my real life, not this fantasy pizza guy life. \u00a0I’ve been working out of town a bit and when available, racing around to my kid’s sporting events! \u00a0I thought life was busy when they were little! \u00a0It’s funny how your perspective changes to catch up to reality. \u00a0One day you look back and…Read More…<\/a><\/p>\n","protected":false},"author":351,"featured_media":1208,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-1211","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-c59-written-recipes"],"acf":[],"yoast_head":"\nAnother Breakfast Pizza - Pizza Quest with Peter Reinhart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fornobravo.com\/pizzaquest\/another-breakfast-pizza\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Another Breakfast Pizza - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"Blog Post – Breakfast I’ve been gone from these pages a while! \u00a0I have been busy with my real life, not this fantasy pizza guy life. \u00a0I’ve been working out of town a bit and when available, racing around to my kid’s sporting events! \u00a0I thought life was busy when they were little! \u00a0It’s funny how your perspective changes to catch up to reality. \u00a0One day you look back and...Read More...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/another-breakfast-pizza\/\" \/>\n<meta property=\"og:site_name\" content=\"Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/PizzaQuestFornoBravo\/\" \/>\n<meta property=\"article:published_time\" content=\"2013-06-02T20:36:25+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2013\/06\/image%2014.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"480\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Brad English\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Brad English\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/another-breakfast-pizza\/\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/another-breakfast-pizza\/\",\"name\":\"Another Breakfast Pizza - Pizza Quest with Peter Reinhart\",\"isPartOf\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#website\"},\"datePublished\":\"2013-06-02T20:36:25+00:00\",\"dateModified\":\"2013-06-02T20:36:25+00:00\",\"author\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/5c45b9d10b57201e2ba13337f1724018\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/another-breakfast-pizza\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.fornobravo.com\/pizzaquest\/another-breakfast-pizza\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/another-breakfast-pizza\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.fornobravo.com\/pizzaquest\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Another Breakfast Pizza\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#website\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/\",\"name\":\"Pizza Quest with Peter Reinhart\",\"description\":\"A journey of self-discovery through pizza.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.fornobravo.com\/pizzaquest\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/5c45b9d10b57201e2ba13337f1724018\",\"name\":\"Brad English\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/f997b270bc5efdfb1b6bf71fedbd9f7e?s=96&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/f997b270bc5efdfb1b6bf71fedbd9f7e?s=96&r=g\",\"caption\":\"Brad English\"},\"description\":\"Brad English is a producer based out of Los Angeles, CA. 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