|Foxfield Inn - backyard|
I had been wanting to experiment with making a Breakfast Pizza but hadn't had time. While waiting for the snow to stop and the shoveling to begin I thought this would be a good time to start the Pizza experiment. After all, I had a couple of small pizza rounds in the refrigerator, some left over herb-roasted tomatoes and we always have bacon & eggs on
I lightly oiled the pizza rounds with a nice olive oil and spread the tomato sauce over the round. You do need to make a well in the sauce so that when you put the egg on it doesn't run off the pizza (learned this on the first one!). Top with a farm-fresh egg from Timbercreek Organics farm and some cooked, diced bacon. Last put your favorite cheese on top - I used a mixture of mozzarella and Parmesan. Bake it at 425F for 12-14 minutes until the cheese is lightly golden and the egg yolk just set.
|See the egg yolk just peeking through?|
|OK, next time I'll take a better photo!|
Experimenting sure can be flavorful fun! Now to go shovel.
Dan & Kathryn Bundy, Your Innkeepers
Foxfield Inn, Charlottesville VA