Updated 8/19/11: Winner announced below the contest rules!
Some meals just turn out better than you expect. Today’s lunch was one of those moments.
While rummaging through the cupboards for a quick lunch to feed my very hungry kids, I discovered I was out of bread, cheese, tortillas, apples and many other staples I usually rely on. They, of course, announced their starvation loudly as they clung to my legs.
Luckily the fridge held a big bucket of my no-knead semolina pizza dough and some leftover cooked spinach. Right beside them sat a jar of bacon jam and a dozen fresh eggs from our hens. With those ingredients it was clear: pizza for lunch.
Without thinking I preheated the oven to 475°F — my go-to pizza temperature — and set the dough on the counter. I rolled it out, spread a little bacon jam, layered on the squeezed-dry spinach, sprinkled grated asiago and slid the pie into the oven. Four minutes in, I cracked an egg onto the spinach. When the egg was set, I took the pizza out…
…topped it with more asiago and an indecent amount of hot sauce. I cut it in half, admired the runny yolk and then there was a knock at the door. By the time I returned and waited another half hour, I dug in.
The pizza is excellent even at room temperature, though it would be amazing hot. The semolina in the crust gives a crackling crisp underside and a chewy interior while the top browns to a deep golden color. Then there’s the bacon jam — salty, smoky, sweet and deeply savory — which pairs beautifully with spinach, a fresh egg and grated asiago.
This impromptu lunch felt inspired. I thanked whatever inspired me and enjoyed my surprisingly perfect cold pizza slice.
Below I’m sharing the pizza dough recipe so you can keep some in your refrigerator and use it for this pizza and other recipes. Consider it a big hint for more recipes to come.
Giveaway update: The generous team at Smucker’s provided a gift basket for a reader: four striped real ice cream bowls, an ice cream scoop, new ice cream toppings (Blueberry and Hot Caramel), classic Hot Fudge, sweetened condensed milk for their easy 3-ingredient ice cream and a $75 gift certificate to Cooking.com.
What goes better with pizza than a milkshake? I may have accidentally added some caramel sauce to the blender with ice cream and milk and loved the result. To enter the giveaway, leave a comment sharing what you like to eat with milkshakes, how you’d use the $75 gift certificate, your favorite ice cream topping, a memorable dessert mishap, or what you like on your breakfast pizza. The winner was chosen by random.org and announced on Friday, August 19th.
Our winner is:
TiffH — “Well here in Oklahoma I love me a Strawberry milkshake with crinkle cut fries from Braum’s Ice Cream. And as far as cooking gift card I would get the ice cream maker I’ve been wanting (cuz I don’t have one) and use it with all that spiffy Smucker’s ice cream toppings and bowls… yeah! Can you overnight me some of that pizza because it looks delicious, and the egg on top genius!”
TiffH, email your mailing address to the blog owner and they’ll forward it to Smucker’s.
No-Knead 10-Day Semolina Olive Oil Pizza Dough — Fancy-Pants Bacon Jam, Spinach, Egg and Asiago Breakfast Pizza
Rebecca Lindamood
15 minutes
15 minutes
Pin Recipe
Ingredients
- 5 1/2 cups room temperature water
- 3 tablespoons instant yeast
- 2 tablespoons kosher salt
- 2 tablespoons sugar raw or granulated
- 1/2 cup extra virgin olive oil
- 11 cups all-purpose flour 2 pounds, 15 3/4 ounces by weight
- 2 cups semolina flour 11 ounces by weight
Per Pizza:
- 1 navel-orange sized piece of Semolina Olive Oil Dough or your favorite pizza dough see following recipe
- 2 tablespoons Bacon Jam warmed to slightly over room temperature
- 1/4 cup cooked spinach squeezed to remove most of the liquid
- 2 tablespoons finely grated asiago cheese divided
- 1 egg cracked into a shallow bowl or measuring cup
Optional, but tasty:
- hot sauce
Instructions
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Mix the yeast, salt, sugar, olive oil and water in a 12-quart bucket. (Halve the recipe if your container is smaller.)
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Stir in the flour until no dry pockets remain. You don’t need to knead; wet one hand and forearm and use that to mix thoroughly.
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Cover lightly (do not seal tightly) and let rest at room temperature until the dough doubles and collapses or becomes very puffy. This takes under 2 hours in warm weather and longer in cooler conditions.
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Use the dough immediately, or store it, lightly covered, in the container for up to 10 days. For longer storage, divide into individual portions, coat the inside of resealable bags with a teaspoon of olive oil and freeze for up to 3 months.
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Preheat the oven to 475°F with a pizza stone if you have one.
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On a floured surface, roll or press dough to about 1/4-inch thick in the center, slightly thicker at the edges.
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Gently spread bacon jam from the center to within 1/2-inch of the edge. Warming the jam first helps it spread.
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Sprinkle 1 tablespoon asiago over the jam and scatter the spinach on top.
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Dust a pizza peel or baking sheet with semolina or cornmeal and transfer the pizza. If using a stone, slide the pizza onto it; if using a sheet, place the sheet in the oven’s center.
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Bake 4 minutes, then open the oven and pour the cracked egg into the center of the pizza, holding the bowl close to minimize run-off.
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Bake another 8–14 minutes or until the egg is cooked to your liking. The author prefers firm whites and a mostly runny yolk.
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Transfer to a cutting board, sprinkle with remaining asiago and serve hot or at room temperature with hot sauce if desired.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using your actual ingredients and preferred calculator.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so the author can see your creation!