If you were a kid in the 1990′s, it’s likely that you watched an episode or two of Beavis and Butthead. It just so happens that I was in middle school during the three and a half years it aired, so I was pretty squarely in the target audience. One of the most memorable lines in the series stems from the episode when Beavis consumes massive amounts of sugar and transforms into his alter-ego: The Great Cornholio. He then runs around with his shirt over his head yelling “I am the Great Cornholio! Are you threatening me?!!!” Classic stuff.
What folks may not remember is that this is also the breakfast burrito episode. Their friend’s mother offers them breakfast burritos and they are astonished to find out that the burritos are filled with eggs and whatnot rather than typical burrito fixings. Thus, Beavis rampages through the cabinets and the Great Cornholio is born.
So I was thinking about this the other day when I got myself a little birthday present.. I get all those promotional emails from Sur La Table and they’ve been featuring a gadget called The Petite Pizzeria for a while now, but I just couldn’t justify getting it. And then it was Black Friday a week before my birthday and The Petite Pizzeria went on sale. It was pretty much a done deal. Then, of course, I had to decide what to make with it!
For some reason, the breakfast burrito from Beavis and Butthead was on my mind, so I decided to make a breakfast pizza. This worked out well, because I could make the pizza dough at night and then be ready to get my pizzas going in the morning.
So let’s talk about cheese for a minute. While I love mozzarella cheese, I wanted cheese with a bigger flavor for the breakfast pizza and I happened to have a giant wheel of Cordobes sitting in my fridge.
My brother sent it to me as a surprise about a month ago and I’ve been working my way through it since then. I’ve used it for so many things, including several grilled cheese and egg and cheese sandwiches, mac and cheese, general snacking with apples and crackers, and now pizza. It’s a spanish sheep’s milk cheese, somewhat reminiscent of a manchego and it is made exclusively for Whole Foods. It’s nutty, a little sweet and melts like a dream, which makes it ideal for all kinds of deliciousness. Don’t worry, it’s available in quantities smaller than a wheel. My brother was just kind of a badass and went for the whole wheel.
Anyway, so how were the breakfast pizzas? Pretty damn awesome. I ate almost an entire one by myself. Then I couldn’t bear to let the second one go to waste and took it over to a neighbor’s house. She said it was the best part of her day.
If you are looking for a good recipe for pizza dough or a tutorial on making it, I used the excellent recipe and tutorial located here.
- Pizza Dough
- 1 Tbsp Butter
- ⅓ C diced Onion
- 2 Tbsp Flour
- ¼ tsp Salt, plus more as needed
- a pinch of Pepper, plus more as needed
- ¼ tsp minced Rosemary
- 1 C Milk
- Olive Oil
- 3 oz Cordobes or Manchego Cheese, grated
- 2 oz Prosciutto, cubed or cut into pieces
- 6 to 8 eggs
- Preheat the oven to 500ºF or heat your Petite Pizzeria to 1.5. Make sure to let the oven heat for at least 15 minutes or so past when the "at temp" light goes off. Most ovens measure only the temperature of the air and you want to wait until the entire oven is at temp before opening the door.
- Start by making the béchamel sauce. Melt the butter in a medium pot or pan. When the butter is hot, add the diced onions, salt, pepper and rosemary and saute until soft and fragrant.
- Whisk in the flour and let it cook, while whisking, for about 1 minute. to form a roux. You want to cook the starchiness out of it, but not let it turn brown.
- Add the milk to the roux and whisk until the roux is fully incorporated into the milk and the sauce begins to thicken. Remove the pan from the stove and set it aside for now.
- Turning to the pizza dough, roll out, pat out or toss your pizza dough until you have 2 rounds that are approximately 10 inches in diameter. (If you are making the pizza in the oven, you can make one big pizza instead of 2 smaller ones, if you like).
- Place the first round on a pizza screen, pizza paddle or other cooking surface or means of transporting the pizza to the oven or Petite Pizzeria.
- Brush the dough with a little olive oil, paying particular attention to the edges that will be exposed while cooking.
- Spread some of the béchamel sauce over the rounds, topping it with cheese and prosciutto. Lastly, crack 3 to 4 eggs onto each pizza and then sprinkle a little extra salt and pepper on to each pizza.
- Transfer the first pizza to the oven or Petite Pizzeria to cook. If cooking in the oven, cook for 6 to 10 minutes, depending on the efficiency of your oven and how cooked you prefer your eggs. If using the Petite Pizzeria, increase the heat to 2.5 and cook for 6 to 8 minutes, until the crust is browned and the eggs have set. Prep the second pizza while the first is cooking and repeat the cooking process with the second pizza.
- When your pizzas are finished cooking, slice it up and be prepared for a happy happy breakfast time.
Disclaimer: My brother works for Whole Foods, but sent me the cheese as a personal gift. I have not received compensation for writing about the Cordobes or The Petit Pizzeria and my opinions about each are my own.