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Made with a Beefer: Classic Tomato Arugula Pizza

Classic Tomato Arugula Pizza

The beauty of the pizza is that it can be made with just about anything. Sure, there are some basic principles, in that there needs to be a crust, some manner of sauce, a layer of cheese and maybe some sort of meat, vegetable or fruit topping or many toppings, and then some heat must be applied. But within these bounds there are almost infinite possibilities. In fact, a pizza can be for breakfast, lunch, dinner or even dessert. In all cases the crust can be wheat, or flour, or gluten free or even made from cauliflower. The sauce could be red, white, olive oil, or even BBQ sauce or jelly (dessert pizza). The cheese options are as infinite as there are cheeses. And the toppings could be just about anything. Someone actually put pineapple on a pizza once and now it’s a mainstay, and not on a dessert pizza. That leaves us with the heat source. In this case the Beefer, which once the pizza stone is warmed up, will churn out pizzas at a rate of one about every 90 seconds. Which means one standard size Beefer could provide a personal pie to every member of a family of four in about six minutes. That’s right, four personal pizzas in six minutes. Below is just one pizza possibility.

Classic Tomato Arugula Pizza Ingredients:

  • Corn meal, for work surface and Beefer paddle
  • 4-5 oz store bought thin crust pizza dough (per pizza)
  • 2 tbsp pizza sauce or marinara
  • 2 – 3 oz fresh mozzarella, patted dry
  • 1 roma tomato, sliced thin
  • 1/2 tsp dried oregano
  • 1/2 tsp granulated garlic
  • Olive oil, for drizzling
  • Red pepper flakes (optional)
  • Arugula (optional)

Instructions:

Pre-heat Beefer with pizza stone on the lowest rung for 20 minutes on high.

Sprinkle paddle and work surface with corn meal.

Cut (or roll out) pizza dough to desired shape being careful it will fit on the Beefer paddle.

Evenly spread pizza sauce as close to the edge as you can.

Lay down ½ of the mozzarella, then the roma tomato slices, finishing with the other half of mozzarella.

Sprinkle oregano and granulated garlic evenly over pizza.

Drizzle with olive oil.

After the Beefer pizza stone is pre-heated reduce heat to medium and place pizza directly on stone for 45 seconds:

Using the paddle rotate pizza 180 degrees and finish cooking for another 45 seconds. 
Pull pizza out and top with red pepper flakes and/or fresh arugula:

Classic Tomato Arugula Pizza

With the hot pizza stone, the pizza cooks from the top and bottom which allows it to cook through before the top gets burnt. For this particular pizza, I highly recommend the fresh arugula. It adds an amazing spiciness and lovely crunch to the mouthfeel.
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Perfect Brunch: Sausage and Egg Breakfast Pizza

Sausage & Egg Breakfast or Brunch Pizza

Sausage and Egg Breakfast Pizza

Pizza isn’t just for lunch and dinner anymore. And when I say that pizza is great for breakfast, I’m not talking about a cold slice stuck between the teeth as one heads out the door, arms full of laptop bags, purses, keys, and phones. I’m talking about a dedicated breakfast pizza that provides all that gorgeous runny yolk, crumbled sausage, melty cheese, and even some sauteed veggies, all on a crispy crust making it all finger food.

Sausage and Egg Breakfast Pizza Ingredients:

Corn meal, for work surface and Beefer paddle

4-5 oz store bought thin crust pizza dough (per pizza)

Bechemel Sauce*

  • 2 TB butter
  • 2 TB AP flour
  • 1 cup whole milk
  • ½ cup grated parmesan
  • Salt and pepper to taste

Additional Toppings

  • 4 oz fresh spinach (per pizza), sauteed
  • ¼ lb of breakfast sausage (per pizza), cooked & crumbled
  • 2 medium sized eggs (per pizza)
  • ¼ cup cheddar cheese, grated (per pizza)
  • *will yield enough for 4-5 individual pizzas

 

Instructions:

Bechemel sauce: melt butter in small pan over medium heat.

Add flour and stir constantly until mixture is smooth.

Cook mixture 4-5 minutes until fragrant.

Slowly add milk whisking constantly until smooth.

Bring to boil and reduce heat to a simmer.

Cook additional 5 minutes, remove from heat, add parmesan and salt & pepper.

Set aside.

Pizza: pre-heat Beefer with pizza stone in place on the bottom rung of the Beefer for 20 minutes on high.

Sprinkle paddle and work surface with corn meal.

Cut pizza dough to desired shape and make sure it fits on Beefer paddle.

Evenly spread 2 tbsp of béchamel sauce on pizza dough as close to the edge as you can.

Combine sautéed spinach and cooked sausage and lay down ½ – ¾ cup of mixture pushing it towards the outside of the dough leaving a well for the eggs in the middle.

Once well is created, crack both eggs into the center of pizza.

Top with cheddar cheese.

After the Beefer pizza stone is pre-heated reduce heat to medium and place pizza directly on stone for 45 seconds:

Using the paddle rotate pizza 180 degrees and finish cooking for another 45 seconds.

Egg whites should be firm and yolk still runny.

Sausage & Egg Breakfast or Brunch Pizza

 

The sausage and egg pizza is wonderful on its own, but can easilty be augmented with some crumbled bacon, hash browns, smoked salmon or all sorts of different cheeses. The point is, get creative and maximize flavor with high quality ingredients.