What a nice surprise discovering our Baking Steel in the December issue of Cooking Light Magazine. This has been one of my favorite monthly reads for quite some time. I absolutely love the recipes. Open up to the back page and you'll quickly see how this has become my top pick. There is an article titled, "what to give your favorite cook". The Baking Steel is featured at number 4. Pan of Steel. Placed on top of the Baking Steel is a good-looking breakfast pizza. We had an extra dough sitting around from our pizza tests last week, so we decided to brew a pot of coffee and attempt to recreate the treasured breakfast pizza.
Here is the recipe from Cooking Light.
1 Pizza Dough
1 teaspoon olive oil
2.5 ounces of part skim mozzarella cheese, shredded ( I omitted)
3 or 4 large eggs
1 tablespoon grated Parmesan cheese
2 tablespoons minced fresh chives
2 tablespoons minced flat-leaf parsley (I omitted)
1. Place your Baking Steel on the top rack of your oven and preheat for45 minutes at 500 Degrees F.
2. Let dough stand at room temp for 30 minutes
3. We are going to make a few tweaks to #3. Hand stretch out your dough and place it on your pizza paddle. Brush dough lightly with olive oil. Distribute cheese and bacon evenly on top of your dough. Crack 3 or 4 eggs into a container. (It's a safer move as opposed to cracking directly onto the pizza. We want to keep the yolks in tact).
4. Launch your dough into the oven on the Baking Steel and bake for about 3 minutes. Using your pizza peel, remove pizza from oven and very gently pour the eggs on top of your pizza and bake for another 2 or 3 minutes until eggs are cooked. Remove and sprinkle the chives and parsley. Slice and serve.