Pizza for breakfast? Hell, yeah!
The regular, ordinary pizza is not really my thing. I know – there may be something wrong with me. Who doesn’t like pizza, right? I wouldn’t say I don’t like it. I’d have it once in a while when someone else decides to take a date or gate together to a pizza place and it does taste delicious. It’s just not one of those things I would crave for.
Now when it comes to regular food and its transformation into a breakfast dish – I’m all ears. In this case – woke up last Saturday with a thought of breakfast pizza stuck in my head. Imagine how funny it is to my boyfriend to see me jump out of bed, run to the fridge and proudly proclaim that this Saturday (or was it Sunday?) we are having pizza! For breakfast! In bed! He so did not mind.
One thing I absolutely love about this dish – usually the ingredients are in our fridge. We just need to decide and pair the toppings.
A new finding and a newly born love of puff pastry dough with seeds makes me think of various recipes. Of course, it is not the same as making your own, but when you’re busy – it does work out as a wonderful option.
- Puff pastry dough
- Tomato sauce (diced canned tomatoes with chopped garlic will do wonders)
- Red onion
- Fresh sage leaves
- Grated cheese
- Quail eggs
- Olive oil
And there’s not that much to it. Heat the oven to 180 degrees. Let the dough sit in room temperature for 15-30 minutes, until the sheets can be easily separated. Line the baking sheet with parchment paper, drizzle some oil, sprinkle some salt over it and lay the dough. Spread tomato sauce. Top with sliced onion and tomatoes, capers and sage leaves. Bake for 10-15 minutes (a few minutes less than indicated in cooking instructions for the dough). Sprinkle with grated cheese (my choice was well aged pecorino) and quail eggs (I break them with a knife – cut it in and then open up). Put the pizza back in the oven for another 2 minutes, till eggs whites are settled and it is ready to be served.