Made this massive load of pizza dough back a few weeks ago and have been thawing out blobs of it every couple days, and usually making them for breakfast. I have a system for this crust too, and it’s coming out awesome if I might say so myself. This one is caramelized onion, garlic, tomato, smoked mozzarella, and of course three eggs just kinda cracked on top. I make it in a cast iron fry pan, starting on the stove top and finishing it up in the oven.
Yum. I’ve been an evangelist for breakfast pizza ever since having the dish at Simon in Las Vegas. Andy’s looks perfect, and cast iron is the way to go. I made focaccia bread (essentially pizza dough that rises twice) at the New Year’s house in a cast iron, and it turned out beautifully.
