Breakfast pizza, baking steel style

This guy:

Afternoons and Arturo

Thinks it’s perfectly acceptable to wake up his minions at 4:30 in the morning in order to amuse him. That power cords are ideal for chewing. That carpets are excellent claw sharpeners. I’m starting to suspect all cat owners suffer some feline version of Stockholm Syndrome.

My second pizza-making adventure took a decidedly breakfast angle as breakfast foods, are my most favorite foods, and the preferred foods at every meal when made available. So, let us turn on some beautiful, melancholy music and eat. I am totally digging this band right now.

Somehow, I managed to dig the ingredients out of my rapidly emptying refrigerator for this.

Breakfast Pizza - before, after

Leftover pizza dough that is lightly brushed with extra virgin olive oil mixed with minced garlic and salt, layered with a bed of kale that has been massaged to tenderness, garnished with one leaf of fresh sage shredded merely by my fingers and layered into the kale. Crack two eggs on top, douse in freshly grated sheep’s milk Romero Parmesan.

I like to place my Baking Steel at the top rack of my oven and turn my broiler on high for an hour before putting my pizza into the oven. It cooks in less than five minutes and is glorious.

Crust of breakfast pizza

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