Breakfast Crostata

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    2hrs 15mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    476

Breakfast Crostata is a fancy name for breakfast pizza, and with caramelised onions, potato, prosciutto and camembert, this recipe deserves it's title

recipe updated 8 May 2019

Ingredients

  • Fresh yeast icon
    Fresh yeast
    30g
  • Water icon
    Water
    280ml
  • Extra virgin olive oil icon
    Extra virgin olive oil
    22ml
  • Wholemeal flour icon
    Wholemeal flour
    100g
  • Bread flour icon
    Bread flour
    400g
  • Sea salt icon
    Sea salt
    13g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    0ml
  • Onion icon
    Onion
    280g
  • Sea salt icon
    Sea salt
    1g
  • Plum tomatoes icon
    Plum tomatoes
    200g
  • Potato icon
    Potato
    346g
  • Prosciutto icon
    Prosciutto
    about 4 slices
  • Brie icon
    Brie
    as needed
  • Provolone cheese icon
    Provolone cheese
    75g
  • Black olives icon
    Black olives
    34g
  • Fresh thyme icon
    Fresh thyme
    as needed

Tools

  • kCook icon Rolling pin
  • kCook icon TM5
  • kCook icon Pizza stone
  • kCook icon Varoma dish
  • kCook icon Large glass bowl
  • kCook icon TM5 bowl

Step preview

  1. Prep and set aside onion: finely sliced
  2. Prep and set aside plum tomatoes: sliced
  3. Prep and set aside potato: cooked & sliced
  4. Prep and set aside prosciutto: sliced
  5. Prep and set aside black olives: pitted
  6. Fit the TM5 bowl to TM5
  7. Add fresh yeast
  8. Add water
  9. Add extra virgin olive oil
  10. Heat - approx 2 min, 37°C, speed 2
  11. Add wholemeal flour
  12. Add bread flour
  13. Add sea salt
  14. Mix - approx 10 sec, speed 6
  15. Knead - approx 3 min, dough
  16. Get a clean large glass bowl
  17. Grease with extra virgin olive oil lightly
  18. Transfer content of TM5 bowl to dough
  19. Prove until doubled - 1 hr
  20. Pre-heat a clean pizza stone - 260°C
  21. Add prepared onion to the TM5 bowl
  22. Add extra virgin olive oil
  23. Add sea salt
  24. Get the varoma dish
  25. Add prepared plum tomatoes
  26. Cook and let cool - approx 50 min, varoma, reverse speed 2
  27. Roll out dough into rounds
  28. Assemble
  29. Add prepared potato
  30. Add prepared prosciutto
  31. Transfer tomatoes to dough
  32. Add brie
  33. Add provolone cheese
  34. Add prepared black olives
  35. Transfer dough to pizza stone
  36. Cook until golden brown - 15 min, 260°C
  37. Garnish with fresh thyme
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