pizza

homemade Potato, Kale, and Egg Pizza

Potato, Kale and Egg Pizza

As I’ve shared in the past, one of our family food traditions is to have a Friday night pizza dinner each week.  Whenever possible, I make homemade dough in the bread machine and we are able to eat homemade pizza.  I have a whole section in my recipe binder dedicated to pizza recipes and I usually pick from the tried and true recipes that I know we love.  But every once in a while, I get creative and daring and try out something new! 

 

A couple of weeks ago, I put together this Potato, Kale, and Egg Pizza and really loved the way it turned out.  So I figured I would share the love and share the recipe!  We picked up the kale and potatoes from our CSA and the eggs are from a neighbor who raises free-range chickens for eggs.   

 

kale, potatoes, and eggs - oh my!

 

If you’ve never cracked an egg over your pizza before, you are missing out!  Don’t be nervous about trying it…I promise it will be delicious!  As I mention in the recipe, just crack the egg shell in half and try to gently pour the egg out on top of your unbaked pizza.  By the time your pizza is done baking, the egg will be cooked similar to a sunny-side up breakfast egg – with a completely cooked white part and a yolk that runs when you poke it with your fork.  It doesn’t get any better than that.

 

slicing up our homemade potato, kale, and egg pizza

 

And while we’re on the topic of eggs, did you know that an egg that comes from a free-range, organically grass-fed chicken provides our bodies with an extra serving of “good” fat?  Yep.  Omega-3s are known as the “good” fats while omega-6s are known as the “bad” fats in our diet.  You can find omega-3s in healthy foods, such as flax seeds, eggs, some fish oils, pumpkin seeds, chia seeds, grass-fed meats, wild fish, and certain nuts.  But what is most important for our bodies to function properly is maintaining the right balance or ratio of omega-3 and omega-6 fats in our diet.  Research varies on what this appropriate ratio should be but in general you should keep it between 1:1 and 4:1 of omega-6 to omega-3.  This is because the omega-6s tend to cause inflammation in our bodies while the omega-3s will reduce it. 

 

 

Our first two eggs...so exciting!!!

 

Now get this…the ratio of omega-6s to omega-3s in a grass-fed egg is 1:3. So it actually helps your body bulk up on the “good” fats to counteract any “bad” fats that you may have eaten through other food sources.  Also, the essential fatty acids in eggs are far more bioavailable than from oils.  So, our body can more easily absorb the good stuff.  Bonus!

 

However…and this is important…a typical egg that you would buy in the grocery store (i.e. NOT the organic, free-range, grass-fed eggs) has a ratio of 20:1.  !!!  As you can probably tell, that 20 is on the wrong side of the ratio.  That means you are getting 20 times the “bad” fat as compared to the “good” fat when you eat a conventional egg from the grocery store.  That is because the chickens that produce those eggs are not being fed a healthy source of food and, unfortunately, that shows up in the eggs that they produce.  So it certainly pays to be careful about where your eggs come from.

 

enjoying a slice of potato, kale, and egg pizza - yum!

 

Okay, that’s it for my preaching today.  I hope that you enjoy your Friday and that you try out this new pizza recipe with your daily dose of omega-3s on top!

 

Potato, Kale, and Egg Pizza
Print
Ingredients
  1. Pizza dough
  2. 1 cup pizza sauce
  3. ½ bunch kale, stems removed and finely chopped
  4. 1 or 2 small potatoes, thinly sliced
  5. ½ small red onion, thinly sliced
  6. 1 cup shredded cheddar cheese
  7. 2 or 3 eggs
  8. salt and pepper, to taste
Instructions
  1. At least a half hour before baking, place a baking stone in the oven and preheat to 450°F.
  2. Roll out your pizza dough to desired shape and size. Poke dough with a fork in several places. Prebake dough for 3 minutes on the hot baking stone. Remove from oven.
  3. Top prebaked crust with pizza sauce, then chopped kale, then sliced potatoes, then red onion and shredded cheese. Carefully crack each egg shell in half and gently pour the raw egg on top of the pizza toppings. The egg yolk should stay intact and the white of the egg should only run slightly. Sprinkle salt and pepper on top of everything.
  4. Bake pizza for 7-10 minutes (if using a baking stone), or until crust is done and eggs are set. Enjoy!
Notes
  1. Makes: 1 pizza
Life From Scratch http://lifefromscratch.com/
family pizza night!

From Scratch – Family Pizza Night

In my last post, I talked a little bit about the comfort and security that we all (kids and adults alike) feel when something is repeated so often that it becomes expected and even anticipated.  This includes the things in our life that makes us feel like all is right in the world as long as this one thing remains constant.  For our family, one of those things is our family pizza night.  That might sound a little overly dramatic but it has become a tradition for us and something that we look forward to and always brings us together in a joyful and playful mood.  And, now that the kids are getting old enough to help out in the kitchen, they enjoy making their own personal pizzas and being able to choose which toppings (and how much of each) will adorn their little creations. 

 

Our pizza night tradition started many years ago after I had read and internalized the wonderfully inspiring book, Animal, Vegetable, Miracle: A Year of Food Life, by Barbara Kingsolver, which is all about eating local and feeling connected to the food that you put on your family table.  This book, along with Omnivore’s Dilemma, by Michael Pollan, was the beginning of my education about organic and local food that has since become what some may call an obsession, but certainly a healthy one!  In Animal, Vegetable, Miracle, Barbara Kingsolver’s daughter, Camille Kingsolver, includes monthly meal plans and introduced me to the idea of planning our family meals in reverse of what I had been doing in the past.  Up to that point, I would clip recipes out of my favorite foodie magazines – Food and Wine, Cooking Light, Everyday Food – and save them in a file where I would pull them out on a weekly basis and use the ingredient lists to create my grocery list for the week.  Then I would go to the grocery store and buy what I needed for each of these gourmet recipes.  This was all great (and usually delicious!) except for the fact that I inevitably ended up buying produce that was out of season, which means that it did not contain the optimum amount of nutrients, supported some economy other than the one where I lived, and contributed to increased fossil fuel usage by using trucks and boats and trains and airplanes to get to my grocery store.  And, when it comes down to it – whether or not I believe in “global warming” – it just feels good and right to support someone who lives one town over from me and who I can physically TALK to at the local farmers’ market and who is supporting their family by providing organically-grown produce that tastes so much better, and is so much healthier than the organic food that I had previously been purchasing at the grocery store.  So now I plan our weekly meals in reverse…I start with a list of what is in season that month (or a list of what we are picking up from our CSA that week) and come up with my own meals that include those ingredients.  It’s been wonderfully liberating and allows me to be much more creative and inventive in our meals than I ever could have been while clipping recipes from magazines. 

 

After that long diversion from the topic at hand…let’s get back to family pizza night.  Long story short, I loved the idea of having a family pizza night as it was described in Kingsolver’s book long before we even had a “family” outside of Joe and I.  But then I realized, why should we wait?  Even though we did not yet have children, that was no reason that we could not choose Friday nights as our pizza nights and start making homemade pizza every Friday night.  So we did.  And it was fun!  And delicious!  Fast forward another seven years, and we now have three mini-chefs who love to be involved in making our homemade pizza. 

 

So, here’s how we do it.  First, we make our whole wheat pizza dough in a bread maker.  This is the recipe that I use (it makes enough for two pizzas, which is hardly enough to feed all of our hungry monkeys these days!):

 

13 ounces warm whey (or water)

1 tablespoon olive oil

3 tablespoons ground flax

1 tablespoon honey (plus more if you want the taste of a “honey wheat” crust)

4 cups whole wheat flour

1 teaspoon salt

2 1/2 teaspoons active dry yeast

 

Here it is coming out of the bread maker:

homemade pizza dough in bread maker

 

Next, we split the dough into however many pizzas we are making that night.

 

making homemade pizza - splitting the doughmaking homemade pizza with kids - dough ball

 

 

Then, we knead the dough balls for about one minute.

 

making pizza with kids - kneading the dough making pizza with kids - kneading the dough making pizza with kids - kneading the dough

 

Then we let the dough rest for 15-30 minutes.  Next, we roll the dough out into the desired shape and let rest for another 30-45 minutes.

 

making pizza with kids - rolling the dough

 

At this point, we also preheat the oven (with a pizza stone already inside) to 450°F so that the stone has about 30 minutes to heat up.  Then we prebake the crust on the pizza stone for three minutes and remove from oven.  Next, we add sauce and toppings to our crusts. 

 

making pizza with kids - putting on the toppings

 

Return to the oven at 425°F for about 7 minutes.  Remove and cut into slices and serve!

 

With that basic idea, we have been able to create many wonderful pizza creations.  Here is a specific recipe that we made this spring for one of our pizza nights.  We used local spinach, onions, bacon, honey, milk, and garlic.  Even the kids will eat greens when they are on top of a pizza!  Enjoy 🙂

 

Spinach, Caramelized Onion, and Bacon Pizza
a great recipe for family pizza night!
Print
Toppings
  1. 6 bacon slices, chopped
  2. 10 ounces fresh spinach
  3. 2 cups sliced onion
  4. 2 teaspoons honey
  5. 1 tablespoon butter
  6. 2 garlic cloves, minced
  7. 3 tablespoons whole wheat flour
  8. 1/2 teaspoon ground pepper
  9. 1 cup whole milk
  10. 4 ounces grated fresh Parmesan cheese
Instructions
  1. Cook bacon in a skillet over medium heat until crisp. Remove bacon from pan and set aside, reserving drippings. Add spinach to pan with bacon fat and sauté 2 minutes or just until wilted. Place spinach in a colander, pressing until barely moist. Add onion and honey and a pinch of salt to the pan and cook for 10-12 minutes or until golden brown, stirring frequently. Remove from heat and cool.
  2. Melt butter in a medium saucepan over medium heat. Add garlic and cook for 2 minutes, stirring frequently. Add flour and pepper, stirring with a whisk, and cook for 30 seconds. Gradually add milk, stirring constantly with a whisk. Cook for 5 minutes or until thick and bubbly, still stirring constantly with the whisk.
  3. Spread the milk mixture evenly over the prebaked pizza crust and top with the spinach, caramelized onion, bacon, and Parmesan cheese. Bake for an additional 7 minutes at 425°F or until golden brown.
Life From Scratch http://lifefromscratch.com/