{"id":32850,"date":"2014-07-12T20:17:26","date_gmt":"2014-07-13T00:17:26","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=32850"},"modified":"2014-07-14T23:00:12","modified_gmt":"2014-07-15T03:00:12","slug":"breakfast-pizza%e3%83%96%e3%83%ac%e3%83%83%e3%82%af%e3%83%95%e3%82%a1%e3%82%b9%e3%83%88%e3%83%94%e3%82%b6","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=32850&lang=en","title":{"rendered":"Breakfast Pizza
\u30d6\u30ec\u30c3\u30af\u30d5\u30a1\u30b9\u30c8\u30d4\u30b6"},"content":{"rendered":"

\"24\"<\/a><\/p>\n

Breakfast Pizza<\/strong><\/p>\n

I’ve been trying different recipes to make my perfect pizza crust.<\/p>\n

<\/p>\n

I like this recipe<\/a>, but I also really like this boule recipe from the book, “Artisan Bread in Five Minutes A Day” for pizza.<\/p>\n

I rolled out the dough pretty thin and bake it first without any topping at 450 F for 5~6 minutes, and then add toppings and cook for another few minutes.<\/p>\n

The crust is crispy and chewy at the same time and the balance is just perfect for me.<\/p>\n

On this breakfast pizza you’ll find mozzarella cheese (at the bottom), tomato confit, fried eggs, and arugula (dressed with olive oil, salt, and lemon zest).<\/p>\n

This is very fresh and delicious!<\/p>\n

A great way to start Saturday, even a rainy one like today.<\/p>\n

Breakfast Pizza (1 serving) <\/strong>pizza dough (I used the Boule recipe from the book “Artisan Bread in Five Minutes A Day”: 1\/8 of the recipe in the book makes 2 of these pizzas
\n1 teaspoon olive oil
\n1\/4 cup Mozzarella cheese, shredded
\n10 tomato confit<\/a>
\n2 eggs, fried
\n1\/2 cup arugula (dressed with olive oil, salt, and lemon zest)
\nsalt and pepper<\/p>\n

1. Preheat oven to 450 F.
\n2. Roll out pizza dough. Brush olive oil. Bake in the oven for 5~6 minutes.
\n3. Place cheese and tomato on pizza. Cook for another few minutes, 3~4 minutes.
\n4. Place fried eggs and dressed arugula on top.
\n5. Salt and pepper.<\/p>\n<\/div>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Breakfast Pizza I’ve been trying different recipes to make my perfect pizza crust.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,27,29],"tags":[],"class_list":["post-32850","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-egg","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32850","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=32850"}],"version-history":[{"count":16,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32850\/revisions"}],"predecessor-version":[{"id":32884,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32850\/revisions\/32884"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=32850"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=32850"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=32850"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}