I have always felt that pizza should fall under the category of acceptable breakfast foods. Call it breakfast pizza, and little justification is required! But who made the rules surrounding what foods or culinary dishes are assigned or appropriate to specific meal times in the westernized part of the world? Furthermore, who decided when we ‘should’ eat? After doing a bit of digging, I found that these rules and eating patterns have been forever evolving as society itself changes.
In fact, it seems that breakfast (to ‘break the fast’) is a relatively new addition to our vocabulary…
“Breakfast as we know it, didn’t exist for large parts of history. The Romans didn’t really eat it, usually consuming only one meal a day around noon, says food historian Caroline Yeldham. Breakfast was actively frowned upon. The Romans believed it was healthier to eat only one meal a day, she says. They were obsessed with digestion and eating more than one meal was considered a form of gluttony. This thinking impacted on the way people ate for a very long time.” (http://www.bbc.com/news/magazine-20243692)
According to Margaret Visser’s The Rituals of Dinner, “In the beginning of the sixteenth century in England, dinner, the main meal of the day, used to begin at 11:00AM. Meals tended over time to be eaten later and later in the day: by the eighteenth century, dinner was eaten at about 3:00PM…By the early nineteenth century, lunch, what Palmer in Moveable Feasts calls “the furtive snack,” had become a sit-down meal at the dining table in the middle of the day.” (p. 159-160)
Breakfast as we know it in the west…
“As Britain emerged from the post-war years into the economically liberated 1950s, things like American toasters, sliced bread, instant coffee and pre-sugared cereals invaded the home. Breakfast as we now know it.” (http://www.bbc.com/news/magazine-20243692)
So whether or not you have a set of rules you follow in regards to when and what you eat throughout the day (or night), I hope this ‘breakfast’-inspired pizza leaves you feeling satisfied enough that ‘second breakfast’ is unnecessary (unless you’re a hobbit, that is).
Breakfast Pizza (Dairy and Gluten-Free!)
Prep Time: 25-30 minutes Yield: Two 12inch pizzas Author: Milk & Marigolds
16 oz bag of Bob’s Red Mill Gluten-free pizza dough mix
3 gluten-free Italian sausages, removed from its casing
¾ cup of grated/shredded dairy-free “mozzarella style ” (I prefer the brand: Daiya)
1 small potato, very thinly sliced
796 ml (28 fl oz) can of crushed tomatoes
2-3 tablespoons of olive oil
2 cloves of garlic, minced
1 small yellow onion, diced
¼ teaspoon salt
freshly cracked pepper and cayenne pepper to taste
½ cup flat-leaf parsley, roughly chopped
1. Prepare the dough or defrost a ready-made crust. Preheat oven.
2. In a medium-size pan, add the sausages (removed from casings) and fry on a medium heat. Use a wooden spoon to break up sausage into smaller bite-size pieces. When the sausages are browned and cooked all the way through, remove from the pan and set aside. Add the diced onions to the pan and sauté in a little olive oil at a medium heat for about 10 minutes. Add the garlic during the last 3 minutes.
3. Add the can of crushed tomatoes, pepper, cayenne and salt. Add a little extra olive oil. Turn down heat to a light simmer and stir occasionally. Let sauce simmer for about 20 – 30 minutes.
4. While sauce simmers, thinly slice the potato. Set aside.
5. Once you have followed the directions or steps needed for your crust – dress with sauce, cheese, potato slices and sausage.Crack eggs half-way through the cooking time or later if you desire softer eggs. Try not over bake the eggs to avoid a hard ‘film’ developing on the eggs.
6. Remove from oven and generously sprinkle with chopped flat-leaf parsley.
Don’t fret too much if some of the egg spills onto the sides of the pizza while baking, I found this to be a surprisingly happy accident in the end. Bake pizza on a flat pan without airing holes or with tin foil to avoid leakage onto the oven’s floor. In most cases, you will have a better pizza crust if you half bake it first prior to dressing it with any ingredients. Most gluten-free breads need a little more toasting than breads containing gluten.
Copyright © 2014. Milk & Marigolds