The ultimate hungover brunch pizza

This brunch pizza is perfect for a rough morning for a number of reasons:

  1. It’s incredibly easy to make and requires very little awareness. Truthfully, my head hurt too much to find my rolling pin, so I peeled the sticker off a beer bottle and used that instead.
  2. There’s a few minutes of waiting between each step, meaning you have time to grab coffee/hair of the dog/Advil.
  3. It’s delicious and fulfills every carb-y, cheesy, yolky craving.

I’m really lucky to live near a mom-and-pop italian grocery stand, which sells the best homemade tomato sauce and fresh pizza dough. Find your favorites, stash them in the freezer, then thank yourself on the weekend.

[Editor’s note: This pizza is also enjoyable if you are not hungover. Show-off.]

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The ultimate hungover brunch pizza

Ingredients

  • 1 pound of pizza dough
  • 3 oz tomato sauce
  • 1/2 cup shredded cheddar cheese
  • Bocconcini (or preferred mozzarella)
  • Prosciutto
  • 3-4 eggs
  • Fresh basil

Instructions

  1. Work your pizza dough and roll it out until you've reached a desired shape and size. Let rest for a few minutes, then return to work it again. Tuck it into your cast iron.
  2. Set cast iron on stovetop, raise heat to high and brush dough with olive oil, then season with salt and pepper. After a few minutes, add your tomato sauce and spread, leaving half an inch of the dough bare along the circumference.
  3. Sprinkle dough with shredded cheese, then transfer to oven. Cook for 5 minutes.
  4. Arrange mozzarella on pizza, then return to the oven. After a few minutes of cooking, add prosciutto.
  5. Cook for 5 more minutes, or until pizza reaches desired doneness. (Most pizza dough cooks within 10-15 minutes -- keep an eye on yours since all dough/ovens are different.)
  6. Fry or scramble eggs and arrange over the pizza. Sprinkle with fresh basil. Dig in.
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