Parishioner Recipes

Good Morning Pizza

submitted by
Howard Lotis


INGREDIENTS:

1 lb. basic pizza dough*
1 medium red onion, sliced
1 green pepper, sliced thin in circles
1 red pepper, sliced thin in circles
1/2 c. broccoli flowerets
1/2 c. mushrooms, sliced
2 Tbsp. garlic, minced
2 Tbsp. olive oil
1/2 stick melted butter

4 large eggs
4 oz. Cheddar cheese, grated
4 oz. Mozzarella cheese, grated
Romano cheese, grated
seasonings to taste (pepper, marjoram, nutmeg, basil, oregano, coriander seed)
margarine
6 to 8 oz. cooked ham, bacon or sausage (optional)

*Basic Pizza Dough:
2 packets yeast, 2 c. warm water, 1 to 2 tsp. salt, 4-1/2 to 5 c. flour, 3 Tbsp. olive oil

DIRECTIONS:
Combine yeast, water and 1 cup flour. After mixture is proofed, add salt, olive oil and 3 cups flour. Add enough of the remaining flour to make a soft dough. Knead at least 10 minutes. Thinly coat dough with olive oil and let rise 4 to 5 hours.

Stretch/roll dough to cover the surface of a cookie sheet greased with margarine. Brush melted butter on dough to form a moisture barrier to prevent toppings from soaking through. In a skillet, place olive oil and garlic. Add vegetables and lightly saute. In a mixing bowl, combine Cheddar and Mozzarella cheeses, eggs and seasonings to taste. Spread this mixture on the dough. Top with sauteed vegetables, nicely arranged. Add cooked ham, bacon or sausage, if you wish. Bake in a 350 degree oven for 30 to 40 minutes or until cheese/egg mixture is puffy and nicely browned. When finished, brush edges of dough with melted butter. Serve hot.

Note: The dough can be made at night and used the next morning, if the oil-coated dough is placed in a small trash can bag and allowed to raise overnight. Also, I usually substitute 1 cup of the flour with 1 cup semolina or whole wheat flour.

YIELD:
10-12 servings