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!