By Joe Gray
Chicago Tribune (MCT)
---- — I’m not of the pancakes-for-dinner set. There are advocates, of course (mostly among kids?), but my breakfast-for-dinner craving runs more toward huevos rancheros.
Whether leaning toward the sweet end of the spectrum or the savory, the idea of a breakfast item for dinner has a certain naughty appeal, like we’re getting away with something. It’s a topsy-turvy treat. Cookbook authors Lindsay Landis and Taylor Hackbarth play to that desire in the straightforwardly titled “Breakfast for Dinner.”
While some of the 70-plus recipes may stretch the theme (can bananas Foster crepe cake be considered breakfast?), many appeal to the kid in all of us. Indeed, a real kid, a colleague’s daughter, plastered the book with Post-its, declaring “Major happy!” (for doughnut fudge sundaes) or “Delish!” (goat cheese Monte Cristos).
She dubbed the recipe here, “Strange, but fantastic,” so we had to try it. Verdict: Fantastic — and maybe Katie will be a food writer.
PIZZA OVER EASY
Prep: 15 minutes
Cook: 8-12 minutes per pizza
Servings: 4-6, makes: Two 10-inch pizzas
Note: Recipe from “Breakfast for Dinner.”
4 ounces baby arugula, plus more for topping
2/3 cup extra-virgin olive oil
1/2 cup shelled pistachios
2 cloves garlic, roughly chopped
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
Freshly ground pepper
2 balls (9 to 10 ounces each) pizza dough, store-bought
Cornmeal or semolina flour
8 ounces mozzarella cheese, grated or thinly sliced, about 1 cup
1/2 cup freshly grated Parmesan
2 large eggs
Place a pizza stone (or baking sheet) on the middle rack in the oven. Heat oven to 500 degrees.
For the pesto, place arugula, oil, pistachios, garlic and red pepper flakes in a food processor. Pulse until smooth. Season with the salt and pepper to taste.
Roll or stretch dough into disks, about 10 inches in diameter, on a lightly floured work surface. Generously dust a pizza peel or the underside of a cookie sheet with cornmeal or semolina. Lay 1 dough disk on top.
Spread half the pesto over the dough; sprinkle with half the cheeses. Crack 1 egg in the center.
Gently slide pizza onto pizza stone. Bake until cheese is melted and egg white is cooked through, 8-12 minutes; edges of crust should be golden brown. Remove from oven; cool slightly.
Top with fresh arugula. Repeat for second pizza.