Sun 5 Sep 2010
I had more dough than I needed for last night’s pizza, so I sliced off a hunk, wrapped it and put it in the refrigerator. LL said, “You should make a breakfast pizza tomorrow.” I thought, “O.K., why not? Another first achieved in a lifetime of ever-higher yet moderately attainable goals.”
This morning when I arose from my slab of slumber to make my tea and toast and grab the newspapers from the end of the driveway, I retrieved the bit of pizza dough and left it on a cutting board to come to room temperature. Later, I turned the oven on to heat to 500 degrees and pondered how to make a breakfast pizza. The maxim “Keep it simple” came to mind. So, I diced one stalk (or whatever you call it) of green onion and the same to a handful of fresh basil leaves. We had some Newman Farms country ham in the fridge, so I sliced a small portion and diced that too; this is btw the BEST country ham I have ever eaten. I rolled out the little piece of dough really damned thin and scattered the ham, basil and green onion mainly around the circumference and then dotted that with some ricotta cheese. Carefully, carefully I broke two eggs into the center, grated on some Parmesan cheese and sprinkled on some salt and pepper. C’est tout.
As you can see from the image, the result was as pretty as a picture, and it tasted great too. The eggs had set just into the hard stage, beyond sunnyside up, and there was this conjunction of the solidified egg whites and the ricotta that was not far from sublime. We snacked on the breakfast pizza at about 10:30, so it made a handy brunch, at the time when brunch is supposed to occur. I mean, what’s with this “We Serve Brunch All Day” stuff? Remember, the “b” in “brunch” stands for “breakfast.”
To answer the question posed by the title of this post, what became a breakfast pizza most was a bottle of Schramsberg Blanc de Noirs 2007, North Coast. This sparkling wine is a combination of 74 percent pinot noir grapes (the noir part) and 26 percent chardonnay (blanc) and is a four-county blend: Napa (32%), Sonoma (31%), Mendocino (30%) and Marin (7%). The color is pale gold; the abundant bubbles surge upward in a constant stream of gold-flecked glints. Lordy, this is a big, dense, full-bodied sparkling wine, yet it has its delicate, elegant moments, too. The bouquet teems with notes of roasted lemon, pears and mango, with a backwash of biscuits, smoked almonds and sauteed mushrooms, all set against a foundation of limestone. In the mouth, it’s nutty and yeasty, with zesty acidity bringing liveliness to lemon peel and lemon drop flavors, with a hint of caramel, ensconced in a chewy texture. The finish brings in spice, limestone and damp gravel. Final call: Delicious, savory, sophisticated. Alcohol content is 12.8 percent. Winemakers were Hugh Davies and Keith Hock. Excellent. About $38.
A sample for review.