After trying it out for the last three post, I’ve come to the conclusion that watermarking is a heinous task. It’s tedious and I now personally deem it unnecessary. I might still be on the fence about enabling high-res images, but I’m definitely off it when it comes to watermarking every image that goes into a post. So yeah, rants aside, here’s some pizza eggs to celebrate making it halfway through the week without crashing and burning. Not [human] bodily at least.

My car rear end-ed a car a few days back and though at a glance it’s not noticeable, at a closer look you’ll see hairline fractures all over the grill and inside the right headlight. I just got the estimate for the damage today and I’ll be having a slice or two [and not really feel that guilty (about the pizza, that is, not the car)] of this before making the call to break the news to father.

Pizza Dough:

[1 1/4 cup all purpose flour + 1/2 cup warm water + 1 teaspoon instant yeast + 1/2 teaspoon salt + 1 teaspoon sugar + 1 tablespoon oil]

Pour warm water in a medium size bowl.

Add salt and yeast and stir around. 

Mix in the flour. Gradually add more flour until the dough comes together enough for you to start kneading it.

Knead for a couple of minutes, add additional flour if it sticks to your hands.

Put the dough back in the bowl and drizzle it with the oil.

Cover the bowl with plastic wrap and set it in a warm place for 30 minutes - 1 hour.

Toppings:

[3 tablespoons pesto (homemade or store-bought. can also be substituted with 2 tablespoons olive oil + 1 clove of garlic, grated) + a handful of cherry tomatoes + eggs (1 per person) + 5 mushrooms (shiitake, button, etc etc) + olive oil + salt & pepper]

**Cook’s note:

The toppings can really be anything you want - the hallmark of breakfast pizzas is that there are eggs on top; the rest is up to you.

Preheat the oven to the highest possible temperature (450-500°F).

Crack the eggs into separate ramekins or bowl.

This is to ensure that the yolks won’t break and you can take out some of the whites so that it won’t flow all over your pizza.

Slice the mushroom and cut the cherry tomatoes into halves.

Roll out the pizza dough.

Stretch and flatten the dough until you get the desired size and thickness that you prefer and move it to a baking pan covered with parchment paper.

 Spread the pesto or garlic-oil on top.

Scatter the cherry tomatoes and sliced mushroom on top.

Drizzle with olive oil and bake for about 10 mins until the tomatoes are soft and the pizza edges are slightly burnt

Place the eggs  on top of the pizza and season with salt and black pepper.

Bake again for 3-5 minutes or until the eggs set.

Serve while still warm.

Enjoy!

Here’s the second recipe of the weekend. I guess you can say the house inhabitants ate very well today.

Zucchini, Chilli and Mint Pizza:

[ 2 large flatbreads or 4 small ones + olive oil + 2 zucchini + 1 garlic clove + 1 red chilli + Mozarella cheese + A handful of mint leaves]

If you can’t get your hands on some flatbreads, I’m also posting up a recipe for pizza dough below. Mind you, the calorie count will no longer be the same.

Pizza dough recipe: (Makes 4 medium sized-pizza base)

[225g flour + 1 tablespoon instant dry yeast + 2 tablespoon olive oil + 175ml warm water + 1 teaspoon sugar + a pinch of salt]

Put the flour, yeast and salt into a bowl and mix.

Dissolve the sugar and yeast into the water. Add the oil.

Mix the liquid into the flour. It might seem a bit wet but leave the dough for 15-30 minutes covered in a damp cloth.

Turn the dough into a floured surface and knead until smooth. Divide into 4. Roll out each piece of dough into a circle of desired thickness.

I used a skillet to grill them straightaway and make some flatbread, but you can always put it in the oven after you’ve put on the topping.

Assembly:

Cut the zucchini into ribbons using a potato peeler. Grate or crush the garlic and chop the chilli.

Toss the zucchini with the olive oil, garlic and chilli. Season well

Brush the flatbread or pizza base with olive oil. Pile on the zucchini and add the mozarella.

Grill until the cheese melts and the zucchini starts to wilt. Add a splash more olive oil and scatter the mint leaves on top.

Nutritional information (per pizza):

292 cals, protein 11g, carbohydrate 43.4g, fat 9.5g, saturated fat 1.3g, fibre 5.4g, salt 1.1g

Enjoy!