...to create a more scrumptious Breakfast Pizza! The best part about this is that the majority of the ingredients are leftovers from last night's dinner which consisted of grilled rib eye steaks, rosemary roasted potatoes, grilled peaches with balsamic onions and honey goat cheese, and Mexican street corn soup. More on some of those dishes later in the post, but the pizza definitely takes center stage for now!
This tastes and smells as good as it looks!
I started by making a lemon-herb spread which consists of one half cup crème fraiche, one teaspoon of fresh chives, one teaspoon of fresh thyme, one teaspoon of fresh parsley, one teaspoon of lemon zest, a few dashes of hot sauce, and a pinch of salt and pepper. You can certainly use sour cream, but crème fraiche is a bit thicker and just has a more mellow and slightly sweeter flavor that really brightens from the herbs and lemon.
I'm all about easy when it comes to cooking and I take shortcuts whenever I can. Store-bought pizza dough is the way to go here! I used a can of refrigerated thin crust pizza dough and rolled it out. So much easier than buying a ball of dough (which would have to sit out at room temperature for hours before being able to roll out), or making it from scratch.
I brushed the crust with a thin layer of canola oil and baked at 400 degrees for about ten minutes.
I started building the pizza by slathering on the herbed crème fraiche which had been sitting in the refrigerator, and then the rest of the toppings...
...white cheddar, mozzarella, and Parmesan cheeses...
...leftover bacon from last night's soup (more on that below)...
...sliced rib eye steak...
...roasted rosemary potatoes...
...roasted garlic cloves...
...balsamic onions...
...and into the oven for ten more minutes. Meanwhile, I sautéed some diced jalapeños in butter and then gently scrambled three eggs until just undercooked.
I distributed the eggs all over the pizza and then popped it back into the oven for three more minutes. Before serving, I sprinkled on more Parmesan and fresh parsley. I could literally eat this every morning!
The reason for some of the pizza toppings, as I said, is last night's dinner. I started with one of the most delicious soups I have ever made - Mexican Street Corn Soup. Perfect for a summer night and the best part was that I made it in the Instant Pot which did all of the cooking for me. I started by sautéing a pound of diced bacon (using half for the soup, and removing the other half for the pizza) until almost crispy, and then I added diced onions, jalapeños, and garlic.
I added six cups of fresh corn kernels from about eight ears of corn, cumin, chili powder (regular and ancho), adobo sauce, chicken stock, heavy cream, salt, and pepper.
I set it to pressure cook for five minutes. Yes, just five minutes is all it needs. I let the steam release naturally for about fifteen minutes and then manually released the rest.* For a thicker texture, I took out two cups of soup and blended it before adding it back to the pot and keeping warm using the "slow cooker" feature. I added a touch more cream and then served in bowls garnished with lime wedges, lime crema, cotija cheese (Mexican grated cheese), fresh sliced jalapeños, and fresh parsley. Insanely good!
*You can make this on the stove top if you do not own an Instant Pot. Follow the same directions above and instead of pressure cooking, bring it to a boil, lower the heat, and simmer for thirty minutes. Then continue with the rest of the directions.
Note - You can make this vegetarian by leaving out the bacon and just cooking the vegetables in olive oil with a pinch of smoked paprika, and substituting the chicken stock for vegetable stock. You can also make this vegan by leaving out the cream and cheese, or using vegan cheese.
In addition to the soup, rib eyes and rosemary roasted potatoes (not pictured) last night, I also made Grilled Peaches with Balsamic Onions and Honey Goat Cheese. Fancy, delicious, yet SO easy. The onions are cooked over low heat in butter, stirring often, for about thirty minutes or until caramelized. Then add a few tablespoons of balsamic vinegar and cook for several minutes. Cut the peaches in half, remove the pits, brush with olive oil, and grill for several minutes over medium heat. Remove them to a tray, add the onions, and top with honey goat cheese. Keep them warm in the oven until ready to eat. I cannot recommend these enough!
More amazing dishes are on the way this week (inspired by our recent trip) and I cannot wait to share them with you! Have a great week!
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