Breakfast Pizza with Eggs, Adobro Romesco & Fresh Shaved Asparagus

Breakfast Pizza with Eggs, Adobo Romesco and Fresh Shaved Asparagus, this is what’s spring is all about. Fresh flavours, bright colours all in one amazing pizza.

OMG.  OMG.  OMG. Love this pizza.  What could be better than pizza for breakfast?! I mean really!  Breakfast Pizza with Eggs, Adobro Romesco and Fresh Shaved Asparagus – that’s healthy!

As the final chapter in our Get The Kid in the Kitchen Series, this is a recipe perfect for Mother’s Day; made by her darling offspring.  After our Groovy Momma Black Forest Smoothie for kids aged 5 – 8 and the Tiramisu Pancakes for 8 to 12-year-olds this seemed like the perfect closing note for young adults 12+.

I ask you, what teenager doesn’t love pizza?!  Imagine being able to make pizza for all their friends.  Oh, yea Mom, this one’s for you, but once they know how to make good pizza dough – it freezes well and tops with, pretty much anything. I see pizza in your future!

Notes on Romesco

Here we’ve used a Sundried Tomato Adobo Romesco as a sauce base.  Romesco is similar to a  pesto, but instead of basil, we use tomato and hot peppers.  It is the perfect condiment against the eggs, the bright peppery flavour of the arugula drizzle and then the fresh finish of asparagus.  Dial back the peppers if you want less heat, and have a lot of fun.

Good solid kitchen-tested recipe.  Great pizza.   

Breakfast Pizza with Eggs, Adobro Romesco & Fresh Shaved Asparagus

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• Author: Cori Horton
• Total Time: 2 hours 55 mins
• Yield: 2 Pizzas 1x

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Description

Breakfast Pizza with Eggs, Adobro Romesco, and Fresh Shaved Asparagus, this is what’s spring is all about. Fresh flavours, bright colours all in one amazing pizza. What could be better than pizza for breakfast?! I mean, really!

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Ingredients

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Pizza Dough

• 1 1/2 cups flour
• 1/2 cup warm water
• 1 1/2 teaspoons active dry yeast
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1 tablespoon olive oil

Arugula Drizzle

• 1/2 cup arugula
• 2 green onions
• 1 tablespoon lemon juice
• 3 tablespoons olive oil (plus more as needed)
• salt & pepper – to taste

Romesco

• 2 dried adobro chilies
• 1/2 cup sun-dried tomatoes, soaked & drained
• 1/4 cup (mixed) slivered almonds & hazelnuts, toasted
• 3 clove garlic
• 1/4 cup olive oil (plus more as needed)
• salt & pepper – to taste

Pizza Toppings

• 1/3 cup mozzarella cheese, grated
• 1/3 romano cheese, grated
• 1/3 provolone cheese, grated
• 6–8 eggs

Asparagus Finish

• 8 asparagus spears, ends trimmed
• 1/4 cup parmesan cheese, shaved
• 1 tablespoon lemon juice
• 2 tablespoons cup olive oil
• salt & pepper – to taste

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Instructions

1. Pizza dough: In a large bowl combine warm water, yeast and honey. Stir with a wooden spoon (do not whisk) to combine then reserve in a warm place to activate the yeast – about ten minutes. Yeast is ready when the mixture is foamy and bubbling. Add 1 cup of flour, salt, and olive oil and mix again until your dough begins to form a sticky ball. Add remaining flour if needed, kneading as you go until dough is a cohesive mass that pulls away from your hands. Coat large, clean bowl with olive oil. Rub a bit of oil on to dough and place in a slick, oiled bowl. Proof dough in a warm spot in the kitchen for about 90 minutes.
2. Arugula Drizzle: Add arugula, green onion, lemon, olive oil in your food processor and buzz it until you have a nice, loose paste. Taste. Season. Remix then reserve cold.
3. Adobo Romesco: Using the same food processor (don’t bother washing or rinsing it) add sundried tomatoes, adobo peppers, garlic, roasted nuts, and half the olive oil. Lock the and pulse three or four times to break up the solids then push to continuous and add the remaining olive oil (plus more if needed) to form a thick paste. We are not looking for a smooth puree, but a paste with body and a hint of texture. Taste. Season. Mix and reserve.
4. Preheat oven to 375°F (190°C). Once the pizza dough is proofed, rising to about double in size and be light and elasticity. soft and easy to manage. Lightly flour the surface of a clean cutting board, divide dough in half and form into two flat disks. Roll out each dough disk, using a rolling pin (or a clean wine bottle, don’t ask how I know this) to a decent size pizza shell, then move on to a waiting piece of parchment on a baking sheet.
5. Spread each pizza with adobo romesco, then layer on the cheese. Crack your eggs onto the cheese. (I like to form a little nest in the cheese before I break the eggs on the pizza, this helps hold them where I want them.) Top with a little more cheese and season with salt & pepper. Trim excess parchment paper so that you have about an inch extra all the way around. Bake at 375°F (190°C) for 20 – 30 minutes depending on how done you want your eggs.
6. Asparagus topping: Take one asparagus spear at a time, using your vegetable peeler, shave a strip off the side. (I find it’s best to lay the asparagus at the edge of the cutting board, and drag it gently back towards me, holding the peeler in one spot – just a little technique tip.) Shave delicate chips of parmesan off your wedge of cheese in much the same manner. Toss all that in a bowl with the lemon and olive oil, season as needed.
7. To finish: Once your eggs are set to your liking, pull your pizza(s) out of the oven, drizzle with the bright green, peppery hint of arugula. Top with asparagus, cut, serve, and like… wow.

Notes

Speedy kitchen trick: combine yeast in your mixing bowl and make dough with your dough hook. Honest to God, I can’t remember the last time I used my dough hook. This was a deeply satisfying experience.

• Prep Time: 2 hours 30 mins
• Cook Time: 25 mins
• Category: Pizza
• Cuisine: Fusion