I’m not going to repost the breakfast pizza recipe but these are much better pictures than I posted before. I only had my iphone available for pictures the last time we made this. As I stated in the previous post, the recipe is versatile. Here is one example of a different flavor combination for the pizza. We replaced the pork sausage with Chorizo (which is basically the same thing but it has some awesome mexican spices). We used a mexican cheese blend and replaced the hash browns with diced red bell peppers. I also sprinkled some dried cilantro on top to complement the mexican spices. I’m at home with my parents and I have access to a wider selection of kitchen accessories, which is why we were able to create a round pizza this time. Its a fairly simple recipe to whip up, so if you don’t mind waiting 25 minutes for the pizza to cook, I highly recommend giving it a chance!
BBQ Chicken Pizza December 21, 2009
One of my favorite kinds of pizza is the bbq chicken from California Pizza Kitchen. My roommates and I decided to make our own version of this classic flavor combo. I just used store bought pizza dough, spread with BBQ sauce, sprinkle cheese, cooked chicken chunks, sauteed red onions, and fresh cilantro. We baked it for 14 minutes at 425 and it was delicious!!! The crust was a bit flimsy, so I may consider pre-baking the crust next time. We also should have used more chicken for the size of pizza that we made. Eventually I would like to invest in a pizza stone for the oven because its just not quite the same when you bake the “pie” in a rectangular jelly roll pan. Problems aside, with a plate and a fork it was just as good as the real thing.
Pizza Dough (I used Pillsbury)
~3/4 cup BBQ sauce (I used Masterpiece HIckory Brown Sugar)
2 cups Shredded Cheese (mozzarella or an Italian blend)
2-3 Chicken Breasts
1 Red onion
Fresh cilantro to taste
Preheat the oven to 425. Spread out the pizza dough on your pan. Spread your favorite BBQ sauce over the dough, use as much or as little as you want. (I’d offer a suggested amount but I didn’t measure). Slice the chicken into bite size chunks and cook in a skillet. Cut Red Onion into strips or chunks and saute till slightly translucent. Chop up a large handful of fresh cilantro leaves. Sprinkle cheese on top of the sauce, then top with Chicken, red onions and cilantro. Bake in the oven for 15-17 minutes. Slice into pieces and serve!
The crust didn’t toast up enough so we ate our slices on plates with silver wear. Pre-baking the crust may resolve this problem but I’ve not tried it so please let me know if you do and it works.
The Last Breakfast :( September 24, 2009
This is a recipe that Jeremiah and I created ourselves on his last morning here in Annapolis. He drove up to Newport, RI for a temporary job as a tutor at the Naval Academy Prep School (NAPS). This occasion was especially sad because I will be leaving for Pensacola before he returns. We decided that instead of heading out to eat (which we seriously considered) it would make more sense for us to cook something together. We have discovered that when we combine Jeremiah’s creativity with my knowledge of cooking (somewhat limited at this point), we can create some pretty amazing meals. They tend to have a spicy southwestern flavor so that must be our style. This dish was created by what we had on hand that needed to be used up.
Diverse Breakfast Scramble
1/2 can whole kernel corn
1/2 yellow onion
1/2 cup milk
cilantro, salt, pepper to taste
dash of hot sauce
1 cup shredded cheese, divided
frozen hash browns
Jeremiah cooked up the scramble. He threw the tomatoes, corn and onion into the skillet to cook a bit first, then added the egg milk and spice mixture with half the cheese and then scrambled the eggs. Meanwhile, I browned up the frozen hash browns, I don’t think I did it quite right since they didn’t turn brown. It was my first time. Once the eggs were done we plated the hash browns and topped that with the egg mixture with a sprinkle of cheese over the top. The result was surprising good. Next time I’d like to try my own hash browns the pre-made frozen kind was a bit bland. I would also probably use more eggs next time but we only had 3 left. We added milk to increase the volume enough to feed us both. 🙂
Once I double check the amounts of each ingredient (Jeremiah did all the measuring when I wasn’t looking). I’ll put together a nutritional profile for this recipe.