Ham, Egg & Cheese Breakfast Pizza
Ham, Egg & Cheese Breakfast Pizza
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This sounds delicious and I will have to make this as a Breakfast for Dinner item, which is always good. I have written this for one 12 inch pizza, and based the crust on my thin crust recipe. This recipe is wide open to changes to make it your own. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
1 12 inch pizza 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
1 12 inch pizza 20 minutes
Cook Time
15-20 minutes
Ham, Egg & Cheese Breakfast Pizza
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This sounds delicious and I will have to make this as a Breakfast for Dinner item, which is always good. I have written this for one 12 inch pizza, and based the crust on my thin crust recipe. This recipe is wide open to changes to make it your own. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
1 12 inch pizza 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
1 12 inch pizza 20 minutes
Cook Time
15-20 minutes
Ingredients
For the Crust
Servings: 12 inch pizza
Instructions
  1. Preheat your oven to 220 C (425 F). Oil a baking sheet or pizza pan with olive oil.
  2. Make the crust by adding the flour into a large mixing bowl. Add the salt and dried Italian seasoning/herbs of your choice (if using) and yeast, whisk to combine. Make a well in the center of the flour and pour in the water. Use your fingers or a wooden spoon to combine everything together. When it comes together into a cohesive ball, turn it out onto the lightly floured counter along with any extra flour in the bowl that hasn’t yet gotten worked in.
  3. Knead the dough until all the flour is incorporated and the dough is smooth/elastic to the touch, about five minutes. The dough should still feel moist and just slightly tacky. If it’s sticking to your hands and counter top like bubble gum, work in more flour one tablespoon at a time until it’s smooth and silky.
  4. Place the ball of dough in the center of your pizza pan or baking sheet. Use the heels of your hands and working from the middle gently press the dough outward until it’s about 1/4 of an inch thick or less, while rotating the pan. You can also use a rolling pin for this part.
  5. Spread some olive oil on the dough, place in the oven for 5 minutes, then remove.
  6. Now add the cheese evenly over the top, then the ham, then crack the eggs onto the pizza, season with black pepper.
  7. Into the oven again and bake this time until the crust is golden brown and the eggs set but yolks still a little soft, about 15 minutes. (Keep an eye on it, no one likes a burn breakfast pizza 😉 and all ovens are different.)
  8. Remove from the oven, sprinkle with fresh chopped parsley, slice, and serve.
Recipe Notes

Low cost.

Variants: 1. Add cooked and chopped bacon. 2. Add chopped Canadian Bacon. 3. Use any cheese you prefer. 4. Add diced bell pepper (think breakfast omelet pizza).

Adapted from an internet recipe.

English Muffins (Bread Machine)
English Muffins (Bread Machine)
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This is a recipe to prepare the dough in the bread machine, then remove, cut, and cook the muffins in a pan on the stove top.
Servings Prep Time
8-10 English muffins 1-2 hours
Cook Time
5-7 minutes
Servings Prep Time
8-10 English muffins 1-2 hours
Cook Time
5-7 minutes
English Muffins (Bread Machine)
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This is a recipe to prepare the dough in the bread machine, then remove, cut, and cook the muffins in a pan on the stove top.
Servings Prep Time
8-10 English muffins 1-2 hours
Cook Time
5-7 minutes
Servings Prep Time
8-10 English muffins 1-2 hours
Cook Time
5-7 minutes
Ingredients
For Bread Machine
Needed for Work Surface
Servings: English muffins
Instructions
  1. Add the For Bread Machine ingredients to your bread machine in the order listed, start the Dough cycle on the machine.
  2. When the cycle is finished, spread some cornmeal on your work surface, turn out dough onto the work surface. Pat the dough out to about 1/2 inch thickness, a little less is ok.
  3. Turn the dough over so both sides get coated with cornmeal. Using a cutter, cut into rounds (a cutter the size of a tuna can would be good.
  4. Sprinkle some cornmeal on a baking sheet and place the rounds on that, cover with a towel and let rise for 20-30 minutes.
  5. Heat a dry cast iron pan on low heat, when hot, cook the muffins for about 5 to minutes on each side, they should be golden brown on the bottom when you turn them.
  6. Remove from the pan and split part way through with a fork. Can be used right away served warm, toasted, or even frozen for later use and reheated in a microwave or toaster.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Sourdough Sandwich Rolls (Bread Machine)
Sourdough Sandwich Rolls (Bread Machine)
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Excellent rolls! This recipe uses a bread machine for the hard work, and you will bake these in the oven. These rolls are large and a perfect softness.
Servings Prep Time
8 rolls 1-2 hours
Cook Time
15-20 minutes
Servings Prep Time
8 rolls 1-2 hours
Cook Time
15-20 minutes
Sourdough Sandwich Rolls (Bread Machine)
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Excellent rolls! This recipe uses a bread machine for the hard work, and you will bake these in the oven. These rolls are large and a perfect softness.
Servings Prep Time
8 rolls 1-2 hours
Cook Time
15-20 minutes
Servings Prep Time
8 rolls 1-2 hours
Cook Time
15-20 minutes
Ingredients
Servings: rolls
Instructions
  1. Place ingredients in the bread machine pan in the order specified in your owner's manual. Select dough cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Take out dough when cycle is finished.
  2. Turn dough onto a floured surface, flour the top, punch down to remove air bubbles. Divide dough into 8 pieces. On lightly floured surface, shape each piece into a smooth ball. Place on a cookie sheet lined with foil and floured. Flatten each ball to 4 inches in diameter. Cover, let rise until indentations remains after touching. If desired, brush with egg wash (combine 1 egg and 1 tablespoon of water) just before baking. Bake in preheated 200 C (390 F) oven for 15 to 20 minutes. Remove from cookie sheet and let cool on a wire rack.
  3. And with sesame seeds.
  4. These are huge rolls!
Recipe Notes

Low cost.

In addition to sandwiches and burgers, think bread bowls, scoop out the middle and fill with chowder or a good stew.

Adapted from an internet recipe.

Bread bowl idea suggested by good friend, Darhl Thomason.
United States.

French Baguettes
French Baguettes
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This is a basic recipe that you may need to experiment with to get the right consistency with the flour you have available. And I am really winging this with the type of flour. This takes a lot of time to make. Metric and Imperial measurements are given, the metric is more accurate if you have that measuring capability. This recipe ranks right up there are expert level!
Servings Prep Time
2-3 baguettes 50 hours
Cook Time
25 minutes
Servings Prep Time
2-3 baguettes 50 hours
Cook Time
25 minutes
French Baguettes
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This is a basic recipe that you may need to experiment with to get the right consistency with the flour you have available. And I am really winging this with the type of flour. This takes a lot of time to make. Metric and Imperial measurements are given, the metric is more accurate if you have that measuring capability. This recipe ranks right up there are expert level!
Servings Prep Time
2-3 baguettes 50 hours
Cook Time
25 minutes
Servings Prep Time
2-3 baguettes 50 hours
Cook Time
25 minutes
Ingredients
Servings: baguettes
Instructions
  1. Mix the water, yeast, salt and sugar together until dissolved. Add the flour to a large mixing bowl and make a well in the center and pour in the water mixture. Mix to form a smooth dough. The dough should be kneaded until it does not stick to the bowl any longer (alternatively have a mixer or kitchen machine do it. First slow then a bit faster.) Once you have a smooth dough, you are going to let this rest for 1 hour but you will fold it over on itself every 20 minutes.
  2. Now take the take the dough and transfer to the fridge to rest for 48 hours, put the dough in a bowl that is covered. After it has rested, take it out of the fridge and divide it into 2 or 3 pieces. On a lightly floured surface, fold each piece over on itself 2-3 times, to make a cylinder, place each roll seam side up on a towel and cover with the towel for 15 minutes.
  3. Now take each roll and on a lightly floured surface, roll with your hands to make the roll longer, about 3 times longer than what it started out as, place each long roll on a towel. Cover these with the towel and let rest for 30 minutes.
  4. Place a oven proof small pot filled with water in the bottom center of your oven. Now preheat your oven to 250 C. Once it is heated, place the long rolls on a baking sheet seam side up and put into the oven (you can also use a razor and make 2 or 3 light cuts along the top of each roll at an angle), then reduce the temp to 230 C. They will be done in about 25 minutes and should be golden brown.
Recipe Notes

Bread flour is available in Tops, Tesco, etc. Some shops will have better quality flours. Once you make this and it comes out good for you, stick with that type of flour when making again. Easliy low cost.

Recipe and photos provided courtesy of good friend, Daniela Dalaa Payerl.
Thailand.

NY No Knead Bread
NY No Knead Bread
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This comes highly recommended by a good friend in Phuket. This is a no knead bread but this does take some time. You will need a pot with a lid that can go in your oven, a cast iron dutch oven would be perfect.
Servings Prep Time
1 loaf 16-22 hours
Servings Prep Time
1 loaf 16-22 hours
NY No Knead Bread
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This comes highly recommended by a good friend in Phuket. This is a no knead bread but this does take some time. You will need a pot with a lid that can go in your oven, a cast iron dutch oven would be perfect.
Servings Prep Time
1 loaf 16-22 hours
Servings Prep Time
1 loaf 16-22 hours
Ingredients
Servings: loaf
Instructions
  1. This is the wheat flour used, this is an import from Australia.
  2. This is the rye flour used, this is also an import from Australia.
  3. Put the water in a large mixing bowl, add yeast, salt, and sugar and let it dissolve. Then add the flour and stir until no dry flour is left. Cover the bowl with clear kitchen wrap and let it rest for 16-22 hours (now the yeast does its job).
  4. Now you either can gently stir the dough one more time or plop it onto a smooth, well floured surface ( what I did) fold top to the middle, bottom to the middle then left to the middle and right to the middle cover it up with a clean kitchen towel for about an hour. (Even if you stir it one more time, still cover the bowl to let it rest.)
  5. While the dough is resting, preheat your oven to 250 C and also preheat the pot and lid in the oven at the same time.
  6. When the dough has rested, take out the hot pot from the oven, then take your dough and gently rub flour or wheat bran onto it and plop it into the pot, cover, and bake for 30 minutes. Then remove the lid and reduce the temp to 220-230 and bake for another 30-40 minutes. Remove from oven, done, enjoy. This is the wheat/rye bread.
  7. This is the wheat only flour.
Recipe Notes

The flour is available at Tops Central in Phuket for sure for about about 40 Baht/ for 450 to 500 grams, each package shown. There is also a bakery supply place in Rawai, Phuket (Schmidt Bakery Supply) as well in several cities across Thailand. The cost is a bit more at the bakery supply shop. Over, this is an economical loaf of bread that you made yourself and you know exactly what is in it.

Recipe and photos provided courtesy of good friend, Daniela Dalaa Payerl.
Thailand.

BBQ Chicken Pizza
BBQ Chicken Pizza
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BBQ sauce used instead of tomato sauce, this sounds really good! On my to make list next time our daughter visits, she loves pizza! The pizza dough listed is to make TWO 12 inch pizzas, this recipe is for ONE BBQ Chicken Pizza, and the other pizza can be anything of your choice or you can double this recipe (not the crust part) and make two of these. Link to the shortcut is listed in the Recipe Notes section.
Servings
1 12 inch pizza
Servings
1 12 inch pizza
BBQ Chicken Pizza
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BBQ sauce used instead of tomato sauce, this sounds really good! On my to make list next time our daughter visits, she loves pizza! The pizza dough listed is to make TWO 12 inch pizzas, this recipe is for ONE BBQ Chicken Pizza, and the other pizza can be anything of your choice or you can double this recipe (not the crust part) and make two of these. Link to the shortcut is listed in the Recipe Notes section.
Servings
1 12 inch pizza
Servings
1 12 inch pizza
Ingredients
For the Pizza Dough
For the BBQ Chicken Pizza
For the second Pizza
Servings: 12 inch pizza
Instructions
  1. Preheat your oven to 205 C. Get out your 12 inch pizza pan or baking sheet, spread just a bit of cornmeal on it, this will prevent the crust from sticking, or just use a bit of flour.
  2. Divide the dough into two pieces. Using one piece, pat or roll this out to cover your pizza pan, spread the BBQ sauce over the dough, right out to about 1/2 inch of the edge, use more as needed, no one will complain.
  3. Spread the Mozzarella over the sauce to your liking, 1 to 2 cups. Spread the chicken over the cheese, and spread the onion over the chicken, then sprinkle on the cilantro.
  4. Bake for 10-15 minutes or until the crust is golden brown and the cheese is melted and bubbly. Remove from the oven and let cool 1-2 minutes then slice and serve.
  5. Repeat the steps with the sauce, cheese, and toppings of your choice for the second pizza.
Recipe Notes

No need for prices on this. This can be inexpensive or as costly as you determine by the amount of cheese and other toppings used for the second pizza. Pizzas make a great meal for visiting family, as I have not met a Thai that does not like pizza. Using the shortcut for the BBQ sauce and for another pizza, the tomato sauce, will save you money as well.

Note 1. I make a lot of pizzas here, I bake the crust with just the sauce first for about 8-10 minutes before adding cheese and or other toppings, then bake again to brown it all up. When I make this BBQ Chicken recipe, I will give the results on how the recipe is stated and how the baking first works.

Shortcut: Basic BBQ Sauce.

Adapted from an internet recipe.

Stuffed Pizza Crust
Stuffed Pizza Crust
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This really good, this can be made with cheese or sausage. This recipe is my modified thin crust pizza dough recipe and my sauce recipe as well. I had to modify the recipe since you need a bit larger crust rolled out to start the process. My report in the comments section, and the recipe modified to include brushing melted butter on the crust before pre cooking the crust. Photos added are mine I took yesterday, 12 July 2016.
Servings
2 12 inch pizzas
Servings
2 12 inch pizzas
Stuffed Pizza Crust
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This really good, this can be made with cheese or sausage. This recipe is my modified thin crust pizza dough recipe and my sauce recipe as well. I had to modify the recipe since you need a bit larger crust rolled out to start the process. My report in the comments section, and the recipe modified to include brushing melted butter on the crust before pre cooking the crust. Photos added are mine I took yesterday, 12 July 2016.
Servings
2 12 inch pizzas
Servings
2 12 inch pizzas
Ingredients
Pizza Dough
Sauce
Servings: 12 inch pizzas
Instructions
  1. About 30 minutes to 1 hour before baking, preheat the oven to 250 degrees C. Yes, you need a hot oven to make a good pizza.
  2. Measure out the flour into a large mixing bowl. Add the salt and dried Italian seasoning/herbs of your choice (if using) and yeast, use your hand or a whisk to combine.
  3. Make a well in the center of the flour and pour in the water. Use your fingers or a wooden spoon to combine everything together. When it comes together into a cohesive ball, turn it out onto the counter along with any extra flour in the bowl that hasn’t yet gotten worked in.
  4. Knead the dough until all the flour is incorporated and the dough is smooth/elastic to the touch, about five minutes. The dough should still feel moist and just slightly tacky. If it’s sticking to your hands and counter top like bubble gum, work in more flour one tablespoon at a time until it’s smooth and silky. Then divide the dough into two parts.
  5. I use 13 inch non stick pizza pans, sprinkle some corn meal around on the pan, the place one ball of dough in the center. Use the heels of your hands and working from the middle gently press the dough outward until it’s about 1/4 of an inch thick or less, while rotating the pan, keep doing this until the dough is actually overlapped the edge of the pan by 1 1/2 to 2 inches. You can also use a rolling pin for this on a floured surface, then roll up on the pin and lay over the pizza pan.
  6. Take the cheese sticks and tear in half lengthwise (If you want a lot of cheese, leave the sticks whole). Take each piece of cheese and press into the dough at the edge of the pan, and do this all the way around the pan. Take the excess dough and fold over the cheese and using a fork, just lightly crimp down the folded over part to the dough on the bottom of the pan.
  7. Spoon ONLY the sauce into the center of each pizza and use the back of a spoon to spread it out to the edges. Brush melted butter over the crust area where the cheese or sausage is. Put into the preheated over for 5 minutes, then rotate it 180 degrees so it is evenly cooked for another 3 minutes. Remove from oven.
  8. Now add the toppings of your choice, return to oven for another 3-5 minutes or until the edges are golden brown and crispy. Remove from oven and let cool on a wire rack, repeat with second pizza. Each pizza should cool for about 5 minutes before serving.
  9. Note, if using sausage, pick a thin pork sausage link or thin Italian sausage link, you need to cook these first before placing on the dough. Just pan fry them and drain on a paper towel to remove extra oil.
  10. Note, if using bulk Italian sausage, sliced sausage, bacon, prawn, onions, peppers, you need to cook any meat products first, and cook onions and peppers just to soften them, prior to using as a topping.
Recipe Notes

The basic pizza is a fair value, the cheese or the sausage will determine that, then when you start adding toppings, then the price goes up, and can go up a lot, but is so good, and is a good treat for Thai relatives and neighbors.

Variation: 1. Use thin sausage AND cheese in the crust! Making myself hungry now!

Inspiration for this recipe adapted from Real Fit Real Food Mom. Author, LeAnn.
United States

Thin Crust Pizza and Sauce
Thin Crust Pizza and Sauce
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This is my go to thin crust pizza dough recipe and my home made sauce that I have been making for several years. I am not going to break down the prices for this, as a cheese pizza is very reasonable, and when you start adding toppings, the cost per person per meal goes up as well. This is great to make when family is visiting as nearly all Thais enjoy pizza.
Servings
2 12 inch pizzas
Servings
2 12 inch pizzas
Thin Crust Pizza and Sauce
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This is my go to thin crust pizza dough recipe and my home made sauce that I have been making for several years. I am not going to break down the prices for this, as a cheese pizza is very reasonable, and when you start adding toppings, the cost per person per meal goes up as well. This is great to make when family is visiting as nearly all Thais enjoy pizza.
Servings
2 12 inch pizzas
Servings
2 12 inch pizzas
Ingredients
Pizza Dough
Sauce
Basic Cheese and Tomato Pizzas
Servings: 12 inch pizzas
Instructions
Pizza Dough
  1. About 30 minutes to 1 hour before baking, preheat the oven to 250 degrees C. Yes, you need a hot oven to make a good pizza.
  2. Measure out the flour into a large mixing bowl. Add the salt and dried Italian seasoning/herbs of your choice (if using) and yeast, whisk to combine.
  3. Make a well in the center of the flour and pour in the water. Use your fingers or a wooden spoon to combine everything together. When it comes together into a cohesive ball, turn it out onto the counter along with any extra flour in the bowl that hasn’t yet gotten worked in.
  4. Knead the dough until all the flour is incorporated and the dough is smooth/elastic to the touch, about five minutes. The dough should still feel moist and just slightly tacky. If it’s sticking to your hands and counter top like bubble gum, work in more flour one tablespoon at a time until it’s smooth and silky. Then divide the dough into two parts.
  5. I use 13 inch non stick pizza pans, sprinkle some corn meal around on the pan, the place one ball of dough in the center. Use the heels of your hands and working from the middle gently press the dough outward until it’s about 1/4 of an inch thick or less, while rotating the pan. You can also use a rolling pin for this part.
  6. Spoon ONLY the sauce into the center of each pizza and use the back of a spoon to spread it out to the edges. Put into the preheated over for 5 minutes, then rotate it 180 degrees so it is evenly cooked for another 3 minutes. Remove from oven.
  7. Now add the toppings of your choice, return to oven for another 3-5 minutes or until the edges are golden brown and crispy. Remove from oven and let cool on a wire rack, repeat with second pizza. Each pizza should cool for about 5 minutes before serving.
Sauce
  1. Mix together the tomato paste, water, and olive oil. Mix well. Add garlic, salt and pepper to taste, oregano, basil, and rosemary. Mix well and let stand several hours in refrigerator to let flavors blend. No cooking necessary, just spread on dough.
Basic Cheese and Tomato Pizzas
  1. Shred your Mozzarella Cheese, slice tomatoes thinly, if only using the small plum tomatoes, slice a few more. Chop your fresh basil leaves.
  2. Using two prepared pizza crusts, top each with tomato slices, basil, and cheese. I like to use 1 200 gram package of cheese, shredded per pizza, I like a lot of cheese.
  3. Bake for 3-5 minutes or until edge is brown and crispy, let cool for 5 minutes, and enjoy. Here is a few examples we have cooked here at the house, these are thicker than what they look like, we use generous toppings and 200 grams of cheese per pizza. All the Italian sausage is made from a shortcut here on this site.
  4. Italian sausage, ham, mushrooms, pineapple, lot of cheese.
  5. Italian sausage, mushrooms, chopped ham, onion, lot of cheese.
  6. Italian sausage, shrimp, imitation crab, bacon, mushrooms, yellow bell pepper, lot of cheese.
  7. Italian sausage, mushrooms, onion, red and yellow bell peppers, lot of cheese.
  8. Italian sausage, mushrooms, chopped ham, bacon, black olives, lot of cheese.
  9. This is the everything pizza; Italian sausage, bacon, ham, imitation crab, jumbo prawn, pineapple, mushrooms, black olives, and a load of cheese, about 1 pound.
  10. This is the Cheese Burger Pizza, it is Italian sausage, bacon, mushrooms, and shredded Cheddar cheese.
Recipe Notes

No need for prices here, the basic pizza is Best Value, when you start adding toppings, then the price goes up, and can go up a lot, but is so good, and is a good treat for Thai relatives and neighbors. We normally make very thick pizzas with loads of toppings, cost increases but the servings also increase.

Adapted from an internet recipe.