Wednesday, May 15, 2013
One of the best things about breakfast for dinner is how simple it is. Plus, if you have any leftovers, they make a great breakfast! Pot roast for breakfast...not so much...
I'm really excited to work with I Can't Believe It's Not Butter for their Breakfast After Dark campaign. Not only have I been a ICBINB fan for years (I love their spray), but I just love anything that has to do with breakfast.
I used a new pizza dough recipe for this breakfast pizza, and I substituted the olive oil with melted I Can't Believe It's Not Butter. I Can’t Believe It’s Not Butter has 70% less saturated fat than butter, no hydrogenated oils and is made from a blend of vegetable oils. It's a product that I feel good about eating, and serving to my family.
webisodes and recipe collection. The toasted breakfast burrito is calling my name!
1 cup warm water, approximately 110 degrees
1-3/4 teaspoons yeast
3/4 teaspoon honey
1-1/2 Tablespoons I Can't Believe It's Not Butter, melted
3-1/4 cup flour
1-1/2 teaspoons salt
8 slices of bacon, cooked and crumbled
8 eggs, scrambled
1 cup shredded cheddar cheese
1. Pour the warm water into the bowl of your stand mixer.
2. Sprinkle yeast on top of the water and pour in the honey. Allow the mixture to sit, untouched for 5 minutes.
3. Add melted ICBINB, flour, and salt and mix on low speed until the dough pulls away from the side of the bowl.
4. Increase the mixer speed and knead for 5 minutes.
5. Spray the top of the dough with cooking spray and cover the bowl with plastic wrap. Set in a warm spot and allow it to rise for 2 hours. (See note**)
6. Punch the dough down and press it onto a greased pizza pan.
7. Poke the dough with a fork to avoid air bubbles.
8. Bake the crust at 375 degrees for 15 minutes, until the crust is lightly browned.
9. Remove the crust from the oven and top with scrambled eggs, crumbled bacon, and shredded cheddar cheese.
10. Return the pizza to the oven for approximately 5 minutes, until the cheese is melted.
**Note: I made the pizza dough the night before, as this meal was served for dinner (I knew I wouldn't have time to make the dough after work!). I mixed the dough after dinner and then allowed it to rise for 2 hours and then punched it down. I refrigerated the dough in the bowl overnight. Then, when I needed the dough, I pulled it out of the fridge and let it come to room temperature (about an hour--but I was able to fry the bacon and scramble the eggs while waiting) before rolling it out.
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.