My brunch guests just left and gave me the thumbs up on the brunch pizzas. I think I actually tamed some of those yeasty beasties with the pizza dough. I used Wolfgang Puck's recipe and substituted 1/2 whole wheat white flour. I let it do a slow rise overnight. We topped them with diced applewood smoked bacon and let that cook for about 10 minutes in a 500 degree oven. We added the egg and spritzed them with olive oil and sprinkled on the sea salt and pepper. After a few minutes, I added some smoked mozzarella and smoked gouda (I really liked the combination of flavors) before finishing them with some julienned basil. I cooked them until the eggs were set. We broke the yolks and smeared it on the pizza. Then, I searched my refrigerator and found some of last night's Pioneer Woman's Crashed Red Potatoes (boiled new potatoes which were smashed and second baked with a drizzle of olive oil, sea salt and some rosemary until crisp) and proscuitto which became the second choice of pizzas with the egg baked on. Baking on the parchment paper worked out really well.
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Whole Wheat (actually 1/2 whole wheat / 1/2 AP) Brunch Pizza on parchment paper.
- Thread starter timid
- Start date
steve2-in-la
Well-known member
Those sound great. I recently started making a version of those potatoes only w/out the rosemary.
think they were called "Crispy Crushed Potatoes" or something like that. I've always enjoyed potatoes on pizza.
I'd be interested in the recipe if you've got it handy. The timing for overnight dough is always a challenge for me. So much back-timing. If the yeast is at all resistant, "brunch" might end up starting at 5 pm!
think they were called "Crispy Crushed Potatoes" or something like that. I've always enjoyed potatoes on pizza.
I'd be interested in the recipe if you've got it handy. The timing for overnight dough is always a challenge for me. So much back-timing. If the yeast is at all resistant, "brunch" might end up starting at 5 pm!
My pleasure... I'd like to be able to reciprocate on your helpful tips and suggestions.
I'm going to include a lot of the directions which I'm sure you don't need for anyone else who would like to try this pizza dough.
Wolfgang Puck's Pizza Dough
3 c. all purpose Flour (I used 1/2 whole wheat white flour)
1 tsp. Salt
1 Tablespoon Honey
2 Tablespoons Olive Oil
3/4 c. cool water
1 package fresh or dry yeast
1/4 c. warm water
Place the flour in the food processor.
Combine the salt, honey, olive oil and the 3/4 cup cool water in a small bowl. Mix well.
Dissolve the yeast in the 1/4 cup warm water and let proof for 10 minutes.
With the motor running, slowly pour the salt and honey liquid through the feed tube. Then pour in the dissolved yeast.
Process until the dough forms a ball on the blade. Add sprinklings of flour if sticky.
Transfer the dough to a lightly floured surface and knead until it is smooth. Place in a buttered bowl and allow the dough to rest, covered, for 30 minutes.
Divide the dough into 4 equal parts. Roll each piece into a smooth, tight ball. Place on a flat sheet or dish, cover with a damp towel and refrigerate.
One hour before baking, remove the dough from the refrigerator and let it come to room temperature.
Lightly flour a work surface. Using the fleshy part of your fingertips, flatten each ball of dough into a circle, about 6 inches in diameter, making the outer edge thicker than the center.
Turn the dough over and repeat. Lift the dough from the work surface and gently stretch the edges, working clockwise to form a 7 to 8 inch circle. Place the circles on a wooden peel or on baking sheets and build the pizzas as desired.
Before you are ready to bake your pizzas, preheat the oven to 500 degrees with a pizza stone for 30 minutes.
I split each ball of dough to form the individual brunch pizzas and formed them onto the parchment paper.
Enjoy!!
I'm going to include a lot of the directions which I'm sure you don't need for anyone else who would like to try this pizza dough.
Wolfgang Puck's Pizza Dough
3 c. all purpose Flour (I used 1/2 whole wheat white flour)
1 tsp. Salt
1 Tablespoon Honey
2 Tablespoons Olive Oil
3/4 c. cool water
1 package fresh or dry yeast
1/4 c. warm water
Place the flour in the food processor.
Combine the salt, honey, olive oil and the 3/4 cup cool water in a small bowl. Mix well.
Dissolve the yeast in the 1/4 cup warm water and let proof for 10 minutes.
With the motor running, slowly pour the salt and honey liquid through the feed tube. Then pour in the dissolved yeast.
Process until the dough forms a ball on the blade. Add sprinklings of flour if sticky.
Transfer the dough to a lightly floured surface and knead until it is smooth. Place in a buttered bowl and allow the dough to rest, covered, for 30 minutes.
Divide the dough into 4 equal parts. Roll each piece into a smooth, tight ball. Place on a flat sheet or dish, cover with a damp towel and refrigerate.
One hour before baking, remove the dough from the refrigerator and let it come to room temperature.
Lightly flour a work surface. Using the fleshy part of your fingertips, flatten each ball of dough into a circle, about 6 inches in diameter, making the outer edge thicker than the center.
Turn the dough over and repeat. Lift the dough from the work surface and gently stretch the edges, working clockwise to form a 7 to 8 inch circle. Place the circles on a wooden peel or on baking sheets and build the pizzas as desired.
Before you are ready to bake your pizzas, preheat the oven to 500 degrees with a pizza stone for 30 minutes.
I split each ball of dough to form the individual brunch pizzas and formed them onto the parchment paper.
Enjoy!!
My email included versions my friends would like me to make tomorrow for dinner.
One friend suggested putting some carnitas and chipotle salsa with dollops of my refried beans and cotija cheese. Another would like Friday night's beer can chicken with the rosemary potatoes and some salsa. The last suggestion was for hoisin sauce, roasted duck and scallions. (I'm not about to roast a duck tomorrow night - I could go to the local Chinese restaurant. Wait, I made brunch today - its their turn for dinner and I'll bring dessert.)
One friend suggested putting some carnitas and chipotle salsa with dollops of my refried beans and cotija cheese. Another would like Friday night's beer can chicken with the rosemary potatoes and some salsa. The last suggestion was for hoisin sauce, roasted duck and scallions. (I'm not about to roast a duck tomorrow night - I could go to the local Chinese restaurant. Wait, I made brunch today - its their turn for dinner and I'll bring dessert.)
steve2-in-la
Well-known member
Looks seriously fit t'eat. Thanks!