Breakfast Crostata

by

Tenina Holder

POSTED May 14, 2020 (LAST UPDATED October 14, 2020)

Serves

8

Total Time

2hrs 15mins

Calories

387

Breakfast Crostata is a fancy name for breakfast pizza. With homemade bread, caramelized onions, cheesy potato, prosciutto and olives, this recipe is a dream for lazy Sundays.

recipe-image

    INGREDIENTS


  • Onion icon
    Onion

    2 (about 280 g)finely sliced

  • Plum tomato icon
    Plum tomato

    4 (about 200 g)sliced

  • Potato icon
    Potato

    2 (about 346 g)cooked, sliced

  • Prosciutto icon
    Prosciutto

    4 slicessliced

  • Black olives icon
    Black olives

    ¼ cup (about 34.2 g)pitted

  • Fresh yeast icon
    Fresh yeast

    30 g (about 2 ½ tablespoons)

  • Water icon
    Water

    280 g (about 1 ¼ cups)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    50 g (about 3 ⅝ tablespoons)

  • Whole wheat flour icon
    Whole wheat flour

    100 g (about ¾ cup)

  • Bread flour icon
    Bread flour

    400 g (about 3 ¼ cups)

  • Sea salt icon
    Sea salt

    2 teaspoons (about 13 g)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    as needed

  • Sea salt icon
    Sea salt

    1 dash (about 0.81 g)

  • Brie icon
    Brie

    as needed

  • Provolone cheese icon
    Provolone cheese

    75 g (about ¾ cup)

  • Fresh thyme icon
    Fresh thyme

    as needed

    METHOD


  • 1. Add fresh yeast, water and extra virgin olive oil to the TM5 bowl
  • 2. Fit TM5 bowl to TM5
  • 3. Heat - approx 2 min, 37°C, speed 2
  • 4. Then add whole wheat flour, bread flour and sea salt to the TM5 bowl
  • 5. Mix - approx 10 sec, speed 6
  • 6. Knead - approx 3 min, dough
  • 7. Grease a clean large glass bowl lightly with extra virgin olive oil
  • 8. Transfer content of TM5 bowl to dough
  • 9. Prove until doubled - 1 hr
  • 10. Pre-heat a clean pizza stone oven - 260°C
  • 11. Add onion, extra virgin olive oil and sea salt to the TM5 bowl
  • 12. Add plum tomato to the varoma dish
  • 13. Cook and let cool - approx 50 min, Varoma, reverse speed 2
  • 14. Roll out dough into rounds
  • 15. Assemble
  • 16. Add potato and prosciutto to the dough
  • 17. Transfer tomatoes to dough
  • 18. Add brie, provolone cheese and black olives to the dough
  • 19. Transfer dough to pizza stone
  • 20. Cook until golden brown - 15 min, 260°C
  • 21. Garnish with fresh thyme

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