xo breakfast

You don’t want to know how much pizza we ate this weekend. 

I’ve had pizza on the brain, always, and Jim’s no-knead pizza dough, ever since Bon Appétit posted this video and recipe. Which I followed as best as I could, not having all-purpose flour, a pizza stone, or peel.

Bread flour worked just fine, and I usually bake my pizzas (a.k.a. Jim’s other pizza) in a cast iron skillet, anyway — I like that extra bit of crispness the pan imparts on the bottom crust. 

If you want to give it a try, it’s about 5 oz. of dough for a thin-but-not-too-thin-crusted pizza in the 10.5” pan. Preheat the pan in the oven for about 20 minutes.

I used the well-floured smallish chopping board the pizza was resting on to slide it into the pan. After a wash and dry, it’s also the pizza cutting and serving board. (I expect all my other kitchen things to follow its example.) 

I made this breakfast pizza with a mix of homemade ricotta, garlic, shallot, scallions, chives, parsley, and basil, topped with two eggs, olive oil, salt + pepper. It was almost as good as leftover pizza for breakfast.