|Foxfield Inn – backyard|
When I heard that Winter Storm Titan was heading our way I was not very happy as I was supposed travel north to visit family. Unfortunately I would have had to drive right through it’s path and with the wintry mix of sleet, ice and snow I decided to stay home. The other unfortunate bit is that by staying home I get to help Dan shovel snow again. Oh well.
I had been wanting to experiment with making a Breakfast Pizza but hadn’t had time. While waiting for the snow to stop and the shoveling to begin I thought this would be a good time to start the Pizza experiment. After all, I had a couple of small pizza rounds in the refrigerator, some left over herb-roasted tomatoes and we always have bacon & eggs on
I started by making the sauce from the tomatoes – not very hard as most of the work was already done. Yesterday the grape tomatoes had been lightly covered with olive oil, some chopped basil, salt & pepper. Then they were baked at 350F for 20 minutes. So all I had to do today was take them out of the refrigerator, warm then up on the stove, mash slightly and adjust the seasoning for this purpose. As it turned out all I needed to add was a bit of oregano.
I lightly oiled the pizza rounds with a nice olive oil and spread the tomato sauce over the round. You do need to make a well in the sauce so that when you put the egg on it doesn’t run off the pizza (learned this on the first one!). Top with a farm-fresh egg from Timbercreek Organics farm and some cooked, diced bacon. Last put your favorite cheese on top – I used a mixture of mozzarella and Parmesan. Bake it at 425F for 12-14 minutes until the cheese is lightly golden and the egg yolk just set.
|See the egg yolk just peeking through?|
This was a great breakfast treat. In fact I was going to take a picture after we cut the pizza into slices but we got eating them and didn’t remember until they were all gone.
|OK, next time I’ll take a better photo!|
The one change I would make to what I did today is to increase the amount of bacon and dice it in larger pieces. This might be the one occasion when thick slice bacon doesn’t work and thin sliced is required. More experimenting required.
Experimenting sure can be flavorful fun! Now to go shovel.
Dan & Kathryn Bundy, Your Innkeepers
Foxfield Inn, Charlottesville VA