Artisan Bread in 5
We’ve had some incredibly warm days here in Minneapolis (scorchers, as we like to call them, as in ‘what a scorcher!’) so our grill has been in constant use. Grilling during extremely hot weather isn’t always the best idea, because, well, that grill is hot, but it does keep the house much cooler. I decided on one of these raging hot mornings that I would start grilling early – friends were coming over for a late breakfast, and maybe we could just do pizzas? With breakfast toppings? Everyone was amused by the idea of pizza for breakfast, and it now my kids are requesting it daily. We made two different kinds: eggs, bacon, and Swiss chard with a roasted garlic sauce, and peach-sausage-basil with mozzarella. Both were considered hits by all.
(Need a refresher on grilling pizzas? Check out all our tips and tricks here.)
Grilled Breakfast Pizza
Olive Oil Dough (page 61 in Artisan Pizza and Flatbread) or any other lean dough. (1 pound of dough will make three pizzas – divide dough into 3 even pieces. If you only want to make one pizza, your dough ball should be between 5-6 ounces. Directions below are for one pizza, you will need to increase the toppings if you make more).
For the Egg-Bacon-Swiss Chard Pizza
2 slices of thick-style bacon (Cook bacon over medium-low heat until well cooked and just crispy. Drain bacon and chop into bite-sized pieces.)
1 cup Swiss chard leaves (Chop chard into bite-sized pieces and gently sauteed with a teaspoon of olive oil and a good pinch of salt until wilted)
roasted garlic sauce (recipe follows)
Parmesan cheese (finishing cheese; use a microplane grater to grate cheese over pizza after cooked if desired)
Roasted Garlic Sauce
8 garlic cloves, peeled
1 cup crème fraîche
Pinch salt and pepper
Preheat the oven to 400F.
Place the garlic on a medium sheet of aluminum foil and drizzle with olive oil. Enclose the garlic in the foil and bake for 30-40 minutes, until the garlic is soft. Let cool.
Place the garlic, crème fraîche, salt, and pepper in the bowl of a food processor and process until completely combined. Refrigerate until ready to use.
For the Peach-Sausage-Basil Pizza
1 peach, chopped into small pieces
2 breakfast sausage links (I used Apple-Chardonnay), chopped into bite-sized pieces3/4 cup low moisture mozzarella, shredded
1/4 cup basil, chopped (sprinkle on after the pizza has cooked)
Olive oil (brush charred pizza with a thin layer of olive oil before layering with toppings)
To Grill the Pizzas
Roll dough into a 9-10 inch circle, 1/8-inch thick. Place on a baking sheet, lightly flour the top of the dough, and cover with plastic wrap until ready to use (if making more pizzas, you can stack them on top of each other, making sure each round is covered in plastic).
Heat your gas grill: Clean your grill grates. Turn all burners to medium-high and let heat up for 5 minutes. After they have heated, turn one side down to low. Using a floured pizza peel, place the pizza over the hot side. Let it cook there until the top starts to bubble and the bottom creates a char to your liking. Remove the pizza from the grill and place on a nearby work surface. Making sure the charred-side is up, top your pizza.
Then, using your pizza peel, bring the pizza back to the grill, and finish cooking. Place over the hot side again, keeping a very careful watch. As soon as your char-marks look great, slide the pizza over to the the cool side and cover the grill. Let cook for 4-10 minutes, until the cheese has melted (if using) and until your eggs have cooked to your liking (if using). Remove the pizza from the grill, top with finishing cheese if desired, and let cool for a minute or two, and serve.
I’ve been on a jam making kick this week. I read about a really easy recipe in Jennifer Farley’s book, The Gourmet Kitchen and had to give it a go. I am now on my third batch, in as many days. Skillet jam is a super simple way to make fruit jam without the pectin and there’s no need to figure out the whole canning process, since this jam will disappear in a snap. Honestly, I just eat it out of the jar with a spoon. Today I made just enough blueberry jam to fill this brioche based coffee cake. Depending on the season and where you live, you can use fresh or frozen berries for the jam. I used frozen wild blueberries and they have a lovely tartness. This layered coffee cake is a perfect treat to serve at Brunch or pack for a 4th of July picnic.
Yeasted Coffee Cake with Blueberry Jam and Stuesel Topping
Blueberry Skillet Jam
~inspired by Jennifer Farley’s Cherry Jam recipe in The Gourmet Kitchen
5 cups fresh or frozen wild blueberries (6 cups if you aren’t using the wild ones, since they are bigger)
1 cup sugar
Juice of 1/2 lemon
Cook the berries, sugar and lemon juice until the fruit juices are thick enough that you can run the spoon across the bottom of the pan and it doesn’t immediately fill in. It should be the consistency of honey.
Layered Coffee Cake
1/3 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon cinnamon
2 tablespoons unsalted butter, softened
To make the coffee cake:
Make the jam as described above, set aside to cool slightly. It can be made ahead.
Divide the dough into 3 pieces, shape them into balls and then roll out into disks that will fit comfortably into the Springform Pan. You can see that it goes up the sides slightly, which will help catch the juices of the jam when it is baking. Using a springform makes it so much easier to unmold the coffee cake after it is baked. I didn’t ever grease the pan and it slipped out. If you have a really old pan and things tend to stick, then grease it lightly.
Lay one of the disks into the pan.
Cover with 1/3 of the jam, spreading out, but not quite to the edges.
Repeat this with the remaining two disks of dough and jam.
Cover the pan and allow to rest for 1 hour.
While the coffee cake is resting and rising, prepare the streusel topping.
In a bowl mix together the flour, sugar, cinnamon and salt. Add the soft butter and work it into the sugar mixture with your fingers.
I squeeze the streusel to form some small clumps, which gives the topping some nice texture when it bakes.
Preheat the oven to 350°F.
Add the streusel to the pan just before baking, otherwise it will get soggy from the jam.
Just scatter it over the top, so it is still in pieces, don’t press it down.
Bake for about 45 minutes. Let it cool in the pan for 10 minutes before removing the sides of the pan.
Let cool for 20 minutes before cutting to allow the bread layers to set or cool longer and serve room temperature.
Enjoy and Happy 4th of July!
Come see me on Saturday if you’re in Manhattan, Kansas. Click for schedule.