Wednesday, August 18, 2010
Judging from the title you'd guess that this is one of those long lost item which I forgot to tell you about. The pass weekend was crazy as I baked around the clock four batches of brownies and three batches of cupcakes for the good people at work which I will leave the day after tomorrow. So yes, I haven't done anything to remotely celebrate Ramadhan despite my desire to bake some butter cookies or grill my Ramadhan bazaar favorite - ayam percik.
If you have always ended up with sandwiches to finish up your Sunday roast, perhaps this can be an alternative to consider. It's not a true pizza since the dough is really just sliced bread. I came up with this one evening back from work, inspired by no other than Deb's breakfast pizza.
The result was delicious, gone within an hour. I finished three quarters of it. I can't imagine if it was made with actual pizza dough. I'd probably eat the whole thing myself.
Whatever you have left in the fridge can be used. Add other herbs in danger of drying out or other roasting vegetables slightly pass their prime. Bell peppers, zucchini, pumpkins or squashes, the possibilities are endless. Just remember the eggs and cheese to bring it all together.
Makes an 8-inch square "pizza".
Depending on how you like your eggs, adjust the baking time. Eggs will continue to cook after the "pizza" is removed from the oven, so stop baking while they are slightly underdone.
- Leftover roasted chicken (or whatever meat you have left from your weekend roast), tear up the meat into small pieces
- Leftover roasted/baked/cooked potatoes (again this is from the roast leftovers), diced into small cubes
- 8 cherry tomatoes, diced
- 1 ball of mozzarella (cow or buffalo is fine)
- 4 eggs
- 4 slices of bread, crust removed
- 2 tablespoons chopped parsley
- drizzle of olive oil
- salt and freshly ground pepper to taste
Put oven rack in middle position and preheat oven to 220°C. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on one side. The parchment is really not necessary if your pan is shallow.
Arrange the bread slices on the pan closely to form the "pizza" base. Place the leftover chicken and potatoes in small pieces all around the pan. Add the tomatoes and crumble the cheese evenly. Try to cover the entire bread surface to avoid a soggy crust after baking.
Break the eggs one at each corner of the pan. Season according to taste and add the chopped parsley. Drizzle with just a little olive oil. Bake until cheese is melted, egg whites are slightly firm and yolks still runny, about 8 minutes.
Remove from oven, lift the parchment and cool the "pizza" on a rack for 3 minutes before serving it warm.
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