Breakfast CrostataMake on Drop
Kind of a pizza, and why not? The perfect lazy Sunday breakfast. Start early...get that bread dough rising and those onions caramelising! You will find this recipe originally appeared in the 'What’s for Breakfast?’ ebook. It is quite delicious (as is the rest of the book, and should you be looking just now for a breakfast or two for house guests over Christmas or even for the big day itself, I suggest you get a copy straight away. Of course there are lots of breakfasts in most of my other books as well. So if breakfast is your thing...get yourself organised. There is a whole lot of shopping and then cooking to be done.
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- 100 Grams whole wheat
- 30 Grams fresh yeast (or 2 tsp dried instant yeast)
- 280 Grams water
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 400 Grams bakers flour
- 2 Teaspoons Pink Salt Flakes BUY
- 2 brown onions, sliced thinly
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
- Generous Pinches Pink Salt Flakes BUY
- 2 red skinned potatoes, sliced
- 4 Roma tomatoes, sliced
- 4 slices ham or prosciutto, cut into strips
- A few slices brie or camembert
- 75 Grams provolone or mozzarella, cubed
- 1 Handful Kalamata olives, pitted
- A few thyme sprigs to garnish
To make dough, place whole wheat into Thermomix bowl and mill 1 min/speed 10. Remove from bowl and set aside.
Place yeast, water and EVOO into Thermomix bowl and warm 2 min/37°C/speed 2.
Add milled wheat flour, bakers flour and salt to Thermomix bowl and mix 10 sec/speed 6.
Knead 3 min/Interval.
Turn out into a well oiled glass or ceramic bowl, knead into a tight ball, cover and allow to prove for at least an hour.
Meanwhile, preheat a pizza stone in the hottest oven you can manage. (Bread baking setting is optimum if available.) The longer you heat your oven the better.
To make filling, place sliced onion, EVOO and salt into clean Thermomix bowl and place sliced potatoes into Varoma dish and set into position.
Cook 50 min/Varoma/Reverse/speed 2. Cool slightly.
Roll dough into two large rounds.
Spread the caramelised onion onto both dough rounds, leaving approx 8cm border around the edges.
Top with cooked potato, sliced tomato, ham, cheeses and olives. Tuck the dough up to form a crust, pinching it together in folds so that it holds the filling.
Place one at a time onto the hot pizza stone and cook about 10-15 minutes, or until dough is well cooked and filling is golden. (This will depend on the heat in your oven.)
Serve immediately garnished with thyme sprigs.