...and pizza hunting!
Recently I was presented with the opportunity to go on a cycling trip to Sicily with a bunch of people I don't know.
Could I leave in a week and a half?
Could I condense all my work, borrow cameras from everyone I know, work up an appropriate appetite...and just generally figure it out?
Yes. Yes, yes, and helllllllllllllls yes.
And so I go. To Sicily. Biking. Now, readers of this blog are aware that I have had some issues "remaining in the upright" (as Marmo says) on my bicycle.
But, I'm not going as me.
Elana may fall off her bike, but Zaza does not. Zaza will be climbing the hills of Italy in search of pizza. And if that's not motivation to stay in the upright, I don't know what is.
It would tickle me if you'd check out Zaza's blog here. When I/she returns from her adventure, she's going to have a lot to say about Sicilian pizza. Or she hopes to, anyway.
It's a quest. A pizza quest. Sometimes we don't find the object of our quest, but we keep a-going...always on its trail.
In the meantime, you might want to make these tasty breakfast pizzas. Here's how to do it:
1 whole wheat pizza dough (I used store-bought from Fairway this time)
Eggs - 1 per mini pizza
Parsley Pesto (recipe here)
Oven-roasted tomatoes (recipe follows)
salt and pepper
Colavita (shameless promotion!) Olive Oil
Heat your oven to 500°F. Break the pizza dough into 6 smaller, equal parts and form into rounds about 4" in diameter.
Place on a cookie sheet lightly oiled with Colavita EVOO.
Drizzle some Colavita onto the mini doughs. Top with pesto and oven-roasted tomatoes. Crack and egg on top (the whites may roll off the sides -- that's ok!)
Place them in the oven and cook for about 6-8 minutes (until the egg is set).
Remove, garnish with a salt and pepper sprinkle, and serve with more pesto on the side!
To roast the tomatoes: I used Komato Tomatoes, but you can use any kind. Line a cookie sheet with parchment paper and heat your oven to 350°F.
Slice the tomatoes length wise and put the resulting discs on the parchment. Place them in the oven and roast for about 20 minutes. They will wilt and sizzle. Remove from the oven and allow to cool.