Dennis Prescott

Pizza for breakfast.

These are the things that a young college aged Dennis loved, dreamed of, and made possible as often as he could. Of course, typically it was cold, never homemade, and quality deficient at best.

Years ago, the band I was in decided that we were going to make the trip from Moncton to Montreal (11 hours) to see our then favourite band, Muse (who were more then awesome). We played a show the night before, went to bed at 2AM, and woke at 6AM to drive to La Belle Provence. Breakfast that day was pizza, now affectionally referred to as “The Truck Pizza Incident”, that literally came out of the trunk after sleeping there all night long.

NEVER MAKE THIS MISTAKE. EVER.

Food left in a trunk, should stay in a trunk. Or immediately go in the trash. Better yet, maybe don’t leave food in the trunk. Yup, the last one.

This is a different kind of ‘breakfast pizza’. Really easy and reasonably quick to throw together (save for the dough rising – which can always be done in the fridge overnight). Impress em with pizza for breakfast.

Breakfast Flatbread with Avocado, Feta, Prosciutto, and Fried Eggs

Makes 8

For the dough:

3 cups flour

1 teaspoon sea salt

1 tablespoon olive oil

1 1/2 cups warm water

1 tablespoon dry active yeast

1 teaspoon sugar

1 teaspoon red chill flakes

1 teaspoon oregano

For the toppings:

8 eggs

2 ripe avocados, sliced

8 slices of prosciutto

1 1/2 cups feta

Red chili flakes

3 tablespoons butter, melted.

1 garlic clove, minced

2 teaspoon parsley, finely diced

Combine your yeast, 1 cup of warm water, and sugar in a bowl, and stir. Let it do it’s magic, until the yeast is active and bubbling (about 8 minutes).

In the base of a stand mixer, combine your flour, yeast mixture, olive oil, salt, and spices, and knead on low. When the dough starts to come together, add your additional 1/2 cup of water, and turn the mixer up a notch or two. Let the dough knead for 10 minutes. Lightly grease a bowl with olive oil, place your dough in and cover with cling film. Let stand for 1 hour until doubled in size.

Pre – heat your oven to 500.

***You can use a baking tray for this, but as with all pizzas (or dough goodness in general) a pizza stone or baking steel will work wonders – well worth the investment. You want the stone to be heated for a least 30 minutes before using for best results.***

In a small bowl, combine your melted butter, parsley, and garlic, and mix together.

Punch your risen dough down, and cut it out into 8 equal dough balls. On a floured surface, roll out your dough into oval shaped flat-breads. Baste the tops of your dough with the garlic butter, and top with a piece of prosciutto, and about 1/4 cup of crumbled feta (or more if your like cheese). Working in batches if necessary, bake until the dough is nice and crisp, about 8 minutes.

While the dough is baking, melt 1 tablespoon of butter in a large frying pan, and fry your eggs.

Top your cooked pizzas with a fried egg, a few avocado slices, a sprinkle of red chilli flakes, and some nice greens.

Breakfast, done!