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kimchi breakfast pizza

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kimchi breakfast pizza l punctuated. with food

I look to numerous sources for recipe ideas, but one of the more unusual is…myself. Or, my previous self. Sometimes I scan the archives of my old (deleted) blog to see what we were eating half a decade ago, and I’m always kind of impressed by the creative, vegetable-centric meals I was cooking up back then.

Case in point: kimchi breakfast pizza. This recipe is just lightly adapted from one I posted years ago and it’s just as good as I remember. Of course, when I originally made it the kimchi was homemade using cabbage from a local farm, and this time around it’s from FreshDirect and put me back ten dollars for about two cups’ worth.

I often put kimchi in my scrambled eggs. It’s like hot sauce but more sophisticated – spicy, yes, but also tangy, savory, and almost a little effervescent. This breakfast pizza takes that concept up a notch by adding salty-crisp bacon and assembling it all atop chewy-yet-light carbs (always a good idea).

kimchi breakfast pizza l punctuated. with food

After a lot of hit-and-miss attempts to achieve a cooked egg white with a runny yolk, I’ve finally settled on separating the egg and adding the yolk at the end of the cook time, assuring it will be the warm, saucy deliciousness I adore. In the future, I’m interested in trying A Couple Cooks‘ method (found via Molly Yeh) of reducing the baking temperature to get the eggs right.

Kimchi Breakfast Pizza

1/4 lb pizza dough
1/4 c kimchi, roughly chopped
2 strips bacon, fried and crumbled
1 egg
olive oil
salt
flour for rolling

Place a pizza stone in the oven and preheat to 525 degrees F. (If your oven doesn’t go that high, set it to its max temperature and increase cooking time slightly.)

On a lightly floured surface, roll out the pizza dough to 1/8th-inch thickness. Transfer the dough to parchment paper and brush lightly with olive oil. Spread the kimchi and bacon around the dough, leaving space in the middle for the egg.

Separate the egg, add the white to the center of the pizza, and sprinkle with a pinch of salt. Move the pizza, on the parchment paper, to the oven and bake until the white is almost set, about 5 minutes. Add the yolk to the middle of the pizza and cook another 2 minutes. Serve immediately.

Serves 1

kimchi breakfast pizza l punctuated. with food

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