Breakfast Pizza

A few weeks ago, some postings that my friend George made about his new Cleveland area pizza restaurant – 3 Brothers Pizza – had me craving breakfast pizza.

It was something I hadn’t made in a long time, but was a favourite when I was growing up. This recipe is based on the one I grew up with, which was a bit of a bastardization of my grandmother’s baking powder biscuits recipe. It’s a fun way breakfast… Kind of complex tasting and definitely hearty breakfast, but relatively easy to make. Great way to start a weekend!

It was beautiful, delicious, and hit the spot, so I posted a teaser photo to Facebook… and promptly forgot about my promise to post the recipe soon. WHOOPS! Was reminded of it the other day, so here we go!

The recipe mentions the toppings that we had on hand that morning, but feel free to add whatever you’d like. Tomato and onion slices would work well, as an example. So would ribbons of fresh basil.. yum!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Breakfast Pizza

Breakfast Pizza

Gluten-Free Deep Dish Pizza

Gluten-Free Deep Dish Pizza

I have an ego the size of a small planet right now, so you’ll have to excuse any perceived narcissism in this post*.

So, if you have to go gluten free, you KNOW how hard decent pizza is to come by. The premade store bought ones are more like a weird chewy cracker (that squeaks against the teeth!), than anything that should ever be called “pizza”. Restaurant ones aren’t much better, and cost a fortune.

What I’ve been craving lately has been Jet’s Pizza. I loved their pillowy, crispy-on-the-outside, deep dish crust. Forget the weird gluten free cracker crusts, I wanted something bready and yeasty and awesome.

I finally made the final crossover to the dark side. I was flirting with it for a bit there, playing with some pre mixed “all purpose” gluten free flours… now, I’m .. Darth Vader. YES! (Or just really high on the fact that I Just. Ate. Pizza.)

If you hadn’t guessed, I developed a proper gluten free pizza crust today. (Well, yesterday by the time I post this!). I abandoned the premixed all purpose flour in favor of looking at the individual properties/ flavors of various gluten free flours, and …daaamn. It looks AND tastes like the real deal. I mean, to the point where hubby pointed out that it’s better than most normal frozen pizzas, and a lot of lower-end, full gluten restaurant pizzas. It’s doughy and yeasty, not a cracker. Soft on the inside, golden and crispy on the outside… it browned well, didn’t squeak against the teeth, and you could pick up a slice and eat it. It held up well, and had no weird mouthfeel OR aftertaste.

If you’ve ever had to suffer through gluten free pizza dough before.. then you know why I am REALLY excited right now!

Not sure what else to say, partially because I’m super giddy. The use of oat flour was a bit of brilliance, if I do say so myself… it really gives it a hearty, bready taste. The crust has a “rustic” sort of taste to it – more earthy (nutty?) than a plain white crust, but not quite to the point of a whole wheat crust flavor. Might just be my greatest accomplishment to date…

Oh, it was good. I hope you enjoy this as much as I am!

* To be fair, I DID just create a gluten-free deep dish pizza crust that looks, tastes, and feels like the real thing, so… really, there should be a Nobel with my name on it, right?

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Gluten-Free Deep Dish Pizza

Gluten-Free Deep Dish Pizza

Homemade Perogy Pizza

Homemade Perogy Pizza!

You’ve probably heard of some of the tricks that food stylists, photographers, and even some other food bloggers use to photograph the “perfect” setup. Shaving cream for whipped cream. Red Sharpies to make strawberries look better. Completely bizarre ways to treat food!

We… don’t. Whether for my cookbooks or this blog entry, what you see is what we eat. Many times, what you see is SO fresh out of the oven, that we’re both ravenous and drooling by the time it’s being photographed.

Aside from “why spend the time, money, and effort to make something inedible”, and it being sort of a matter of food respect for us, we also find a lot of the food styling tricks to feel… dishonest. So, we don’t do it.

The problem is, when food is made to eat, rather than made to photograph, sometimes it looks less than stellar. Today’s recipe? I’ve been holding off on posting it, just because the food in the photo looks so “blah”.

You know what, though? Some of the ugliest, least photographable foods out there are the best tasting. So, I’m going to share my homemade perogy pizza recipe. It’s ugly, but it’s awesome!

This recipe was inspired by the perogie pizza I used to order at “East Side Marios” back home. It’s been so long, I don’t remember what the sauce was that they used – it wasn’t perogie filling though – and they used sliced potatoes, rather than mashed. Was awesome, but I wanted to improve on it!

This homemade perogy pizza is the ultimate comfort food, combining two of my favorite foods. It also works up quicker than actual perogies… but if you’re interested, I have a recipe for THOSE, too: Perogies Recipe!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Homemade Perogy Pizza

Homemade Perogy Pizza