A Cabin in the Forest; Breakfast Pizza

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If you ever have the opportunity to join friends at a cabin in mid-eastern Ohio, do it. Really any cabin at all. Our invitation just happened to be for a cabin in rural Ohio where the landscape begins to roll into the beginnings of Appalachia. Autumn is easily my favorite season with the leaves beginning to change and the air turning crisp. The necessity of wearing pants and a sweater to stay warm outside is pure joy. Enjoying the beginning of this season in a secluded cabin surrounded by friends, turning trees, and a small peaceful lake was the best way to welcome and celebrate autumn.

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My daughter was able to run around, explore the outdoors, become more at peace with daddy longlegs, and play with our friends. I was able to practice yoga on a dock, drink coffee, read an outstanding book, and enjoy good food and company. We went on walks, pet a cow, went kayaking and fished. I could go on. But I will hold myself back because I know you’re jealous of my past self – and so am I.

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Each person took a different meal. This is by far the best way to do things. It was work to cook for 7-10 people, but splitting it up like this made the time enjoyable for everyone. It also brought a lot of exciting and diverse foods to the table.

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One recipe that really stood out to me was the breakfast pizza. I loved its simplicity. I loved the flavors. I loved that the eggs were still runny. It was warm and gooey and held so much flavor from the fresh herbs used.

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What is most exciting about this recipe is the potential for so many different combinations. You can put anything on this pizza! So, do not feel married to the recipe I posted, because it can contain any of your cravings.

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Some other pairings I am excited to try:

smoked salmon, cream cheese/ricotta, and chives;

a simple herbed pizza with ricotta, thyme, basil, parsley, and rosemary topped with the eggs;

spicy sausage, Havarti dill, parsley, and eggs;

tomato, mozzarella, and basil with eggs for a caprese style breakfast;

avocado, egg, lemon juice, and spices

 

The possibilities are literally endless!

There are many pizzas in our future.

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Breakfast Pizza

I would like to credit my friend Erin for inspiring this recipe.

Know that you can use store bought dough! It still makes a delicious pizza. I just really like making bread and wanted to include the recipe for the dough I used.

 

For the dough:

1 tsp dry active yeast (I use red star)

1 ½ cup warm water

2 tbls sugar

¼ cup olive oil

1 tsp coarse salt

4 cups flour – plus more for surface

 

Pour water into bowl and sprinkle with yeast. Let sit until dissolved and foamy – 5 minutes.

Mix the sugar, oil and salt into the water and yeast mixture. Add the flour and stir until a sticky dough forms. Take the dough out and knead together to form a cohesive ball. Transfer the dough into an oiled bowl (about 2 tablespoons) and spread some oil on the top of the dough. Put in a warm place, cover with a towel and let rise until doubled – about an hour.

Flour your workspace. Knead a couple of times and roll out the dough. Pay attention to the bottom – it tends to stick if you do not add flour.

You can split in half to make two thin crust pizzas, or use the dough as is to make a thicker crusted pizza. Be sure to brush the crust (especially the edges) with olive oil before assembling and baking.

Make a day in advance and refrigerate it in a ball to use the next day – be sure to bring to room temperature. You may also freeze this dough – wrap in plastic and seal in a freezer bag for a few months.

 

For the pizza:

4 slices of bacon

1 cup fresh mozzarella torn into pieces

½ cup parmesan cheese shredded

1 onion thinly sliced and chopped

1 tbls thyme

1/2 tsp fine salt

1/2 tsp pepper

Bunches of assorted fresh herbs – I used basil and parsley from the garden (I would add chopped chives/green onions next time)

1 tomato sliced very thin

salt and pepper to taste – crushed red pepper if you would like

6 eggs – or however many you will need to cover the pizza

 

Preheat your oven to 500 degrees. Chop and cook the bacon. Mix all ingredients together and places on the rolled out dough except for the eggs.

Bake for 8-10 minutes without eggs. Add eggs and bake for an addition 8 minutes or until the eggs are set but still runny.

Let rest for five minutes. Cut into pieces. Serve hot!

 

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This is the view we had on the way home. It was beautiful.

Listening to this beautiful song.

Working on making these.

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