breakfast-style pizza with a fried egg on top brings
out the kid in us
not of the pancakes-for-dinner set. There are advocates, of
course (mostly among kids?), but my breakfast-for-dinner
craving runs more toward huevos rancheros.
leaning toward the sweet end of the spectrum or the savory,
the idea of a breakfast item for dinner has a certain
naughty appeal, like we’re getting away with something. It’s
a topsy-turvy treat. Cookbook authors Lindsay Landis and
Taylor Hackbarth play to that desire in the
straightforwardly titled "Breakfast for Dinner"
some of the 70-plus recipes may stretch the theme (can
bananas Foster crepe cake be considered breakfast?), many
appeal to the kid in all of us. Indeed, a real kid, a
colleague’s daughter, plastered the book with Post-its,
declaring "Major happy!" (for doughnut fudge
sundaes) or "Delish!" (goat cheese Monte Cristos).
dubbed the recipe here, "Strange, but fantastic,"
so we had to try it. Verdict: Fantastic — and maybe Katie
will be a food writer.
8-12 minutes per pizza
4-6, makes: Two 10-inch pizzas
Recipe from "Breakfast for Dinner."
ounces baby arugula, plus more for topping
cup extra-virgin olive oil
cloves garlic, roughly chopped
teaspoon red pepper flakes
balls (9 to 10 ounces each) pizza dough, store-bought
or semolina flour
ounces mozzarella cheese, grated or thinly sliced, about 1
freshly grated Parmesan
Place a pizza stone (or baking sheet) on the middle rack in
the oven. Heat oven to 500 degrees.
the pesto, place arugula, oil, pistachios, garlic and red
pepper flakes in a food processor. Pulse until smooth.
Season with the salt and pepper to taste.
Roll or stretch dough into disks, about 10 inches in
diameter, on a lightly floured work surface. Generously dust
a pizza peel or the underside of a cookie sheet with
cornmeal or semolina. Lay 1 dough disk on top. Spread half
the pesto over the dough; sprinkle with half the cheeses.
Crack 1 egg in the center.
Gently slide pizza onto pizza stone. Bake until cheese is
melted and egg white is cooked through, 8-12 minutes; edges
of crust should be golden brown. Remove from oven; cool
slightly. Top with fresh arugula. Repeat for second pizza.
serving (for 6 servings): 630 calories, 43 g fat, 10 g
saturated fat, 88 mg cholesterol, 42 g carbohydrates, 22 g
protein, 768 mg sodium, 3 g fiber.