Well, you can't have had enough!!! cannot..have.. had..? Hmm.. word choice flow?.. anyway!
You can't have had enough! I have more to share with you!
On Saturday I was not only feeling blue and restless about not running, but rather snarky. Fortunately, only the hound dog had to put up with my attitude. And she merely turned up her nose at me, gave a good howl, walked to her favorite nook, and laid down to ignore me for another 3 hours until she wanted more food.
As an outlet for my snarkiment. Yes, my snarkiment. I naturally made more pizza.
Seeing as it was only 8:30 in the morning, I decided to make myself and DapperDan a breakfast pizza.
It was totally yummy and filling. I was quite surprised since, gulp, I'm not a fan of hard-boiled eggs. It's really a maturity-consistency thing.
A Breakfast Pizza
Adapted from: Better Homes and Gardens
Yields: 2 to 3 servings
1 TBS fast-rising active dry yeast
2 TBS sugar
1 cup warm water (120 degrees F)
3 TBS olive oil
1 cup whole wheat flour
1 cup all-purpose flour
1/2 cup quick-cooking rolled oats
3/4 cup shredded cheddar cheese
2 hard-boiled eggs, sliced into eighths
1 cup cherry tomatoes, quartered
Salsa Verde, to drizzle
1. Preheat your oven to 375 degrees. Coat pizza pan with canola oil; set aside.
2. In medium bowl combine yeast and sugar. Stir in water, oil, and salt. Stir in flours and oats. Cover and let stand in warm place 20 minutes.
3. After dough has hung around, with damp hands, press dough into prepared pan. Bake 15 minutes.
4. After the dough has baked, sprinkle the crust with half the cheese. Top with sliced eggs, tomatoes, the remaining cheese, and lightly drizzle salsa verde on top of the pie. Bake 15 minutes more.