Breakfast Pizza

UPDATE: Added two new flavors at the bottom. (11/13/2009)

I woke up this morning wanting pancakes but didn’t have any milk.  Then I thought of muffins, same problem.  After about an hour of lazing in bed, I remembered about breakfast pizza.  A while ago I found The Easiest Pizza Dough in the World on everybody likes sandwiches and tried it out. It is a great no-rise pizza dough.  Great for a lazy day off.  I changed it a little for breakfast pizza.

Beakfast Pizza

Breakfast Pizza using the easiest pizza dough in the world

based on the recipe from everybody likes sandwiches

1 1/2 teaspoons yeast
1 cup warm water
2 1/2 cups flour
1 teaspoon honey
1 teaspoon salt
2 tablespoons cooking oil
cornmeal (optional)

Breakfast pizza toppings:

1-2 tablespoons butter, either cold and cut into small pieces or warm and spreadable
1 teaspoon cinnamon
1/2 large apple sliced thinly
2 tablespoons brown sugar

Preheat oven to 200C (400F). In a large bowl, add in the yeast and warm water and stir until the yeast dissolves. Add the flour, salt, honey, and oil and stir with a wooden spoon vigorously until combined. Let dough rest for 10 minutes.

Sprinkle cornmeal onto a walled baking sheet and press dough into it until thin (I used a silicon baking sheet and skipped the cornmeal). Spread butter over top, sprinkle with brown sugar and cinnamon over top. Lay sliced apples over top and mist with oil. Bake for 20-25 minutes until pizza crust is golden.

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***Btw, my camera has finally been fixed so there should be a marked improvement in picture quality from now.

 

Update

I tried making two new flavors last night for breakfast this morning.  I had to do my favorite toast topping combo first; peanut butter and banana. It wasn’t proper peanut butter it was peanut sofuto (ピーナツソフト) which seems to be a sweetened spread similar to peanut butter but much lighter and creamier.  The second pizza I topped with ripe persimmon slices and cinnamon, no sugar or butter.  The persimmons were fresh from my MIL’s garden and delicious.  I this batch of dough with half whole wheat flour and half all-purpose flour.  I like it better than all all-purpose flour.

Peanut and mashed bananaPersimmon and cinnamon pizza

 

 

Raisin Bread

This is a recipe adapted from the Artisan Bread in Five Minutes a Day Master Recipe.  Adapted may be too strong a word.  I added 3/4 tablespoon of cinnamon and some raisins to a half batch.  Japanese bakeries often sell small heavy loaves of raisin bread.  I love them and thus tried to make something similar.  It was a success – everything I had dreamed of.

IMG_0545

Raisin Bread (Half Batch)

Makes two one pound loaves

From the Master Recipe in Artisan Bread in Five Minutes a Day

1 1/2 cups lukewarm water

3/4 tablespoon yeast

3/4 tablespoon kosher or other coarse salt

3 1/4 unsifted, unbleached, all-purpose flour measured roughly

3/4 tablespoon cinnamon powder

A handful of raisins per loaf

Mix the water, yeast and salt in a large bowl.  I like to use a whisk.   Mix in the flour and cinnamon (I mixed the cinnamon into one of the middle cups before adding to the water) in to the water/yeast mixture and stir until combined.  The dough should be uniformly moist with no dry patches. You do not need to knead.  Allow to rise for two hours or until the dough has risen and flattened out on top.  During the rising, keep the dough lidded or covered with saran wrap but not airtight (leave a small part of the opening uncovered).   After rising the dough can be used immediately or refrigerated for up to 14 days.  It is easiest to work with after it has been refrigerated for 3+ hours.

Cut off a pound of dough and shape into a ball by stretching the sides of the dough out and gathering them on the bottom.  The top should be smooth.  Sprinkle with flour and place on a lightly floured surface.  Roll into a rectangle and sprinkle with raisins.  Roll up like you would cinnamon buns.  I then joined the two ends together to make a ring.  It looked a lot like a giant bagel.  Let rest for forty minutes.IMG_0541

Twenty minutes before you are ready to bake, preheat the oven and baking stone to 450F  (I do 200C in my small convection oven). Place a boiler tray in the rack below (in my case a metal cup of water).  Score the top of the bread to allow for rising.  Just before putting the bread into bake, pour boiling water into the boiling tray to create a steaming effect.  Bake for 30 minutes (20 in my oven) until golden brown and sounds hollow when you knock on the bottom.  Cool completely before eating to allow the bread to finish baking inside.

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Kabocha Bread

The pumpkin (actually, kabocha) recipes continue.  This is a great kabocha bread recipe I found here on Allrecipes.com last year. I think I have made it four or five times and always enjoy it.  It tastes really good the day you make it and, like many pumpkin and spice combos, tastes even better the second day.  I use kabocha as pumpkin in fall recipes and this recipe is actually a pumpkin recipe.  I always make a half batch and have posted that with small alterations.

kabocha bread

Delicious Kabocha Bread

Submitted by: v monte on allrecipes.com

Original recipe here

1-1/2 cups and 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 cup solid pack
kabocha puree
1/2 cup vegetable oil
3/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup brown sugar
1/3 cup water
2 eggs

Preheat the oven to 170C.

Mix all the dry ingredients together with a whisk in a large bowl.  Mix all of the wet ingredients together in a small bowl.  Make a well in the center of the dry ingredients and add wet. Mix until combined.  Half fill prepared loaf pans with the batter.  Bake for one hour.  I used small loaf pans and baked them for about 40 minutes.  Cool and serve.  Tastes great the next day.

Kabocha Goodness

This is my second attempt at this post.  Firefox encountered an error and had to shut down when I was 3/4 finished this post.  Oh well.

It’s cold, it’s rainy and it’s time for kabocha.  I use it for anything you would need pumpkin for as pumpkin is hard to find in your average Japanese supermarket.  Plus kabocha tastes better. It is a bit drier and most recipes need a bit of extra liquid but dryness varies vastly.

Mashed kabocha squash

The first kabocha recipe I will bring you is Kabocha Oats – renamed to reflect the ingredient change.

Kabocha Oats

A high school friend Kristilyn who blogs at Finding my Inner Domistic Goddess posted a Facebook update mentioning Pumpkin Oats and I had to get the recipe.  Here is her recipe.

1/2 cup oats, 3/4 cup milk, 1/4 cup pure pumpkin, vanilla, cinnamon, pumpkin pie spice – top with maple peanut butter and a sprinkling of brown sugar.

This is what I used: 1/2 cup oats, 3/4 cup milk, 1/4 cup pure kabocha, 2 tablespoons orange juice (to balance the dryness of the kabocha), 1/2 tsp vanilla, cinnamon, ginger (don’t like nutmeg and allspice) and a bit of white sugar (didn’t have brown).

I mixed the kabocha and orange juice together first to get the consistency of pureed pumpkin and then mixed everything in a sauce pan and cooked like regular oatmeal.  It was great.

Kabocha Oats

You may be wondering about the orange juice.  The pumpkin pie I grew up eating was more of a light, fruity pie that contained orange juice.  In my mind anything that has pumpkin (or kabocha) and pumpkin pie spice needs a little orange flavor.

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The second kabocha recipe is a variation on Roasted Corn Pudding in Acorn Squash from 101 Cookbooks.  I originally just wanted to replace acorn squash with kabocha squash but the local supermarket was only selling kabocha quarters so I had to change it up a bit.

Roasted Kabocha Squash in Corn Pudding

based on the above recipe

1/4 kabocha squash, seededRoasted kabocha in corn pudding
1 tablespoon olive oil
1 cup milk
2 eggs
1/2 cup corn kernels (or more if you like)
1/4 teaspoon anise seed, chopped
1/4 teaspoon fine grain sea salt
1/3 cup grated mozzarella cheese

Preheat the oven to 170C.

Cut the squash into cubes and rub the orange flesh with the oil. Place cut side up in a casserole dish. Cover the squash with foil and bake for 40 minutes or until the squash starts to get tender.

In a bowl combine the milk, eggs, corn, anise seed, and salt. pour the egg and milk mixture over the kabocha and return to the oven. Continue baking uncovered for another 30 – 50 minutes, or until the squash is fully cooked through, and the pudding has set. The amount of time it takes can vary wildly depending on the squash and oven. At the last minute sprinkle with cheese and finish with a flash under the broiler to brown the cheese.  Serve hot

Slow Cooker Miso Soup with Pork and Udon

It’s finally cooling off here in Japan and I am ecstatic.  Why?  I found a slow cooker at the local second hand shop for 1000yen during the peak of summer and have been dying to try it out.  I have only used it twice so far this year, and like any new toy, it is driving me crazy.  It needs to be used.

I love tonjiru that has been stewed for a long time.  Tonjiru is a pork-based miso soup with lots of root vegetables.  Naturally a tonjiru-like soup should taste great when cooked in the slow cooker.  I was right.

Note: always add the miso right before serving and don’t boil it.

Slow Cooker Miso Soup with Pork and Udon

100g pork cubes Slow cooker miso soup

1 potato

3/4 carrot

5-10cm burdock root

2-3 cabbage leaves (not a usual ingredient in tonjiru)

1 clove garlic

1 small piece ginger

1 tablespoon dashi granules (soup stock)

udon noodles for each person (I like the precooked ones you reheat in boiling water)

miso, to taste

Put all ingredients, except for noodles and miso, in the slow cooker and add enough water to cover the ingredients.  Turn on high and cook for 3-4 hours.  Turn down to low and keep warm until ready to serve.  Add miso to taste.

Cook udon noodles according to package.  Put one serving in each bowl and and spoon soup over until desired amount is reached.  Serve immediately.

Leftovers taste great without noodles as regular miso soup.  You could also thicken it and make miso stew.