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Monday, March 7, 2011

Breakfast Pizza

yesterday shannen hosted a potluck brunch, she had some ideas in mind to try for this years cafe menu. we had a great time, lots of people showed up with delicous homemade food, mimosas, my linzer tart made an appearance, hommade crepes, the works! from the experiements shannen had up her sleeve her breakfast pizza took the cake. here's some photos:
the dough was made the night beofre and was let to rest in the fridge over night. or up to two days, which was the draw of this recipe.
the dough is lovingly rolled out flat and topped with free range eggs from beechwood farms, italian crispy panchetta from boots specialty's in cork, dubliner cheddar, ballymalloe relish, and fresh herbs from the windowsill, a glug of olive oil its ready for the oven

here is one of the specimens baked and ready to eat

and enjoyed...



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