Mixed Berry Breakfast Pizza
Whole Wheat Picnic Pizza Dough
January 4, 2017
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Mixed Berry Breakfast Pizza
Pizza for breakfast? Why not? This pizza has everything you’d want in a breakfast: seasonal, fresh berries, smooth and creamy farmer’s cheese and a wholesome crust made with whole wheat flour and walnuts. So ring in the summer, Colavita style—with pizza!
Ingredients
Directions
Spread the farmer’s cheese over the top of the stretched-out dough.
Layer the strawberries, blackberries and blueberries over the top of the cheese.
Slide the pizza in the oven and bake for 8-10 minutes, or until the berries start to pop and ooze purple juice over the surface of the pie.
Remove from the oven, and sprinkle with fresh lemon zest and confectioner’s sugar.
Drizzle with the blueberry balsamic syrup and serve with coffee or tea!
In a small sauce pan, heat 1 tablespoon brown sugar and the balsamic vinegar together until the sugar has dissolved. Add ¼ cup water, 1 cup blueberries, grated zest from ½ lemon and a pinch of salt.
Bring to a simmer and cook for about 15 minutes, until the blueberries pop and become soft. Set-aside.
In a large bowl, dissolve the yeast in 1 cup of warm water. Stir in ½ cup of the whole wheat
flour. Cover and let stand for 10 minutes.
Pour the yeast mixture into the bowl of a food processor or stand mixer. You can also mix the dough by hand in a large bowl. Add the remaining ½ cup of warm water, salt, sugar and the olive oil to the food processor.
Add the walnuts, pulsing to chop them.
Combine the remaining 2 ½ cups whole wheat flour, ½ cup oats and ground flax seeds in a
bowl. Slowly begin to add this mixture to the food processor, ½ cup at a time. The dough will
start to hold together and form into a ball. When this happens, remove the dough from the
bowl, and place on a floured countertop.
Knead the dough until it is smooth. This may take about 10 minutes.
Dust the dough lightly with flour and place in a bowl. Cover with plastic wrap and allow to rise
for 1 hour.
Dust the dough lightly with flour and place in a bowl. Cover with a cloth (not terry cloth) to rise
for 1 hour. After the hour, the dough should have doubled in size. Punch down the dough and divide into 4 parts. Form each part into a smooth ball and it let rise, covered on a floured board for 30 minutes. Now you're ready to stretch and top.
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Ingredients
Directions
Spread the farmer’s cheese over the top of the stretched-out dough.
Layer the strawberries, blackberries and blueberries over the top of the cheese.
Slide the pizza in the oven and bake for 8-10 minutes, or until the berries start to pop and ooze purple juice over the surface of the pie.
Remove from the oven, and sprinkle with fresh lemon zest and confectioner’s sugar.
Drizzle with the blueberry balsamic syrup and serve with coffee or tea!
In a small sauce pan, heat 1 tablespoon brown sugar and the balsamic vinegar together until the sugar has dissolved. Add ¼ cup water, 1 cup blueberries, grated zest from ½ lemon and a pinch of salt.
Bring to a simmer and cook for about 15 minutes, until the blueberries pop and become soft. Set-aside.
In a large bowl, dissolve the yeast in 1 cup of warm water. Stir in ½ cup of the whole wheat
flour. Cover and let stand for 10 minutes.
Pour the yeast mixture into the bowl of a food processor or stand mixer. You can also mix the dough by hand in a large bowl. Add the remaining ½ cup of warm water, salt, sugar and the olive oil to the food processor.
Add the walnuts, pulsing to chop them.
Combine the remaining 2 ½ cups whole wheat flour, ½ cup oats and ground flax seeds in a
bowl. Slowly begin to add this mixture to the food processor, ½ cup at a time. The dough will
start to hold together and form into a ball. When this happens, remove the dough from the
bowl, and place on a floured countertop.
Knead the dough until it is smooth. This may take about 10 minutes.
Dust the dough lightly with flour and place in a bowl. Cover with plastic wrap and allow to rise
for 1 hour.
Dust the dough lightly with flour and place in a bowl. Cover with a cloth (not terry cloth) to rise
for 1 hour. After the hour, the dough should have doubled in size. Punch down the dough and divide into 4 parts. Form each part into a smooth ball and it let rise, covered on a floured board for 30 minutes. Now you're ready to stretch and top.