Taste of Summer Breakfast Pizza

When it’s coldest outside, I tend to crave those summertime berries and peaches.  Here’s a recipe that begs for your favorite jam and returns a wonderful breakfast pastry.  It’s adapted from a recipe my friend Christian makes with fresh blueberries . . . either way it’s a winner with winter jam or summer berries . . .

Warm 1 cup (approx. 2.5 deciliters — some of the measurements are metric but I’ve tried to give US equivalents) milk and sprinkle on top 2 teaspoons yeast. Let sit for 5 minutes or so, then stir in 1 stick (113 grams) melted butter, 1/2 cup, and 1 egg.

Measure out 3 cups flour (500 grams) and add 1 teaspoon salt. Mix flour and salt into milk/yeast mixture until a soft dough forms.

Put dough in an oiled bowl, and turn over and over so that a light coating of oil covers dough.

Divide dough in half, and pat out into two 12 x 4 inch rectangles, leaving an inch or two of space between for spreading.

I like to make two types at once, and I used about 6 oz of peach butter on one, and blackberry jam on the other.

Let rise for about an hour, meanwhile mix 1/2 cup of flour with 1/2 cup of sugar and 1/2 stick of butter until a streusel forms.  Sprinkle on top of the pizzas.

Bake at 330 F for about 30 minutes. Check to make sure crust is lightly browned, and cooked on the bottom.

Then cool slightly, slice and eat pizza for breakfast!

Related Posts Plugin for WordPress, Blogger...

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

  

  

  

ARCHIVES