Our Breakfast Pizza Pretzel served with Eggs!

Our Breakfast Pizza Pretzel served with Eggs!

BREAKFAST PIZZA PRETZEL- OVER THE FIRE!

SUMMARY:

Pesto sauce, Parmesan cheese, basil, roasted sweet peppers, Tomatoes, Provolone cheese and Bread dough or Pizza dough- simple and easy. Include or serve Boiled Egg, fried egg or scrambled egg! Our Breakfast Pizza Pretzel a healthy breakfast pizza recipe with a Pretzel twist on the gas grill or charcoal grill with Mediterranean Flavors!

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We’ve all heard the reasons why breakfast is so important – it boosts your metabolism for the day, helps curb cravings that could lead to poor food choices, helps improve memory and concentration, and can set your mood for the day.  Let’s face it.  Not all breakfast items make you leap to the table.

slice of the breakfast pizza pretzel

I’m going to give you a ready-to-take-on-the-day breakfast recipe that is cooked on the grill.  The name alone is likely to bring your kids to the table easily too.  Combine the versatility of a pizza with the shape, texture, and saltiness of a pretzel, I’m making my version of a breakfast pizza pretzel featuring Mediterranean flavors you’re going to love.

Ideal Ingredients

This is one of those fun recipes where you really can’t go wrong with the ingredients you select.  Just keep in mind, that raw egg won’t necessarily be the best choice since we don’t have the same amount of dough surface to hold the raw egg until cooked.  If you want to incorporate egg, do a boiled, fried, or scrambled egg.  For my Mediterranean feature, gather the following ingredients:

  • ½ cup of basil pesto sauce (homemade or store-bought)
  • ¼ cup freshly grated Parmesan
  • 3 roasted sweet peppers, sliced (I prefer to wood fire the peppers first)
  • 2 medium tomatoes sliced, with the slices cut in 1/2
  • 6 large eggs, steamed for 13 minutes
  • 5 slices of provolone cheese, cut into quarters
  • 20 basil leaves
  • 1lb. store-bought frozen bread or pizza dough, thawed and left to rise according to package directions
  • fresh ground pepper
  • coarse salt for the top of the pretzel
  • 1 egg and 1 teaspoon water for the egg wash
  • flour for rolling the dough

Our simple ingredients for this recipe eggs, tomatoes, parmessan cheese, pesto, bread or Pizza dough

First step is to let your dough rise so make sure you either do this step a few hours before making the recipe or let the dough rise the night before.  Follow the directions on the dough packaging.

If you want to include egg in your recipe, you’ll need to steam the 6 large eggs.  I use a deep pot with a steamer insert, placing about two inches of water in the pot.  Place the eggs in the steamer basket, put the lid on the pot, put the heat to high, and set a timer for 13 minutes.  Prepare a bowl of ice water to immerse the eggs in once the timer goes off, which will halt the cooking process.  When cool, peel the eggs and slice.

After the dough has risen, you’ll need to get a couple of items ready before starting the recipe.  First, decide what type of grill you’re going to use for cooking.  A gas grill will not take as much set up time as a charcoal unit.  Either grill, you want to do a two-zone setup.  For the gas grill, that means turning on only the burners on one half of the grill.  Those lit burners will also hold the wood chunks for adding the wood flavor.  For the charcoal grill, get a chimney starter of charcoal going.  Once the embers are hot, pour into one half of the charcoal area and add a few wood chunks directly on the hot coals.  I recommend starting the grill just before you assemble the pretzel.

A Tasty Trough

With our grill heating, our dough has risen, and our ingredients at the ready, it’s time to assemble the breakfast pizza and form into our pretzel.  First, roll the dough into a 30-inch long rope.  Roll the width to where the rolling pin can sit in the center of the dough and still have an inch of dough on each side of the pin.  Taking the rolling pin, press it down the center of the dough forming a trough.  Starting with the pesto, spread a thin layer down the dough trough.  Sprinkle Parmesan cheese over the pesto, then layer the quartered tomato.  The wood-fired pepper slices are next, followed by the basil leaves, egg slices, and provolone cheese quarters.  Put a final sprinkle of Parmesan cheese to the inside and then we will seal the filling inside the dough.

Thje ingredients on the dough prior to rolling.

Here comes the messy part!  Carefully, bring the two sides of the dough together pinching off where the dough meets.  Continue to seal the mixture contents all the way down the dough.  At this stage, I like to move the filled dough to my parchment lined sheet pan or pizza stone to make shaping into the pretzel shape easier.  Make your pretzel shape – make an upside down “U”; twist the ends over each other, then twist again and bring the ends up to center, pushing the holes open while you press the ends into the dough.  Once shaped, brush the surface of the dough with egg wash and then sprinkle coarse salt and Parmesan cheese over the top.  Note: you can make pretzel rods versus a traditional pretzel shape by rolling out 3-4 dough sections into 10-inch lengths, following the same directions as above on assembling.

Fire Cooking

With the pretzel on a parchment lined sheet pan or placed on a pizza stone, place on the unlit side of the grill, with a temperature of about 300°F.  Close the lid and allow to cook for 15 minutes before checking.  If you notice the side closest to the heat turning brown faster than the other side, simply rotate your sheet pan or stone.   Total cooking time will be about 25 minutes until golden brown.  Keep in mind, pretzel rods will likely cook a bit faster.

A Breakfast to Savor

Our finished dough

Once cooked through, remove from the grill and allow the pizza pretzel to rest for 5 minutes.  Cut pretzel rods on the diagonal and the twisted pretzel like you would a bundt cake; into slices.  With the freshness of the pesto and basil, the sweetness of the tomato, and salty cheese, this is a substantial breakfast that will get you full of energy for the day.

 

 

 

Purchase products:

Wood Chunks- Double & Single Filet

Related recipes:

-EMBER FIRED ZUCCHINI & RICOTTA GALETTE

-ADDING A SMOKY INGREDIENT FOR SAVORY CORN MUFFINS

-THE ULTIMATE WOOD-FIRED CLAMS CASINO

Try this awesome Breakfast Pizza Pretzel on the grill!!

Dr. Smoke- Try this awesome Breakfast Pizza Pretzel on the grill!!

Our Savory Corn Muffins on the cool down rack. Just waiting to be served!

Our Savory Corn Muffins on the cool down rack. Just waiting to be served!

ADDING A SMOKY INGREDIENT FOR A SAVORY CORN MUFFINS

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Ready for a savory take on the standard corn muffin recipe?  I’m adding a smoked chive to bring these muffins to a whole new level.

You may have seen someone bake cornbread in a cast iron skillet on the grill but that’s just cast iron cooking.  I’m taking fresh chives that have been smoked on the stovetop with hardwood chips from SmokinLicious® and adding them to a favorite buttermilk cornbread recipe for a sweet-savory combination.  You can read about our technique for smoking the chives in Dr. Smoke’s Tips and Technique blog.

We are pouring our batter into the muffin pan and topping it off with our smoked chives in preparation for bacon.

A Flavorful Batter

To make 12 muffins you’ll need the following:

  • 1-1/4 cups fat-free buttermilk
  • ¼ cup olive oil
  • 1 large egg, lightly beaten
  • 1 cup all-purpose flour
  • ¾ cup yellow cornmeal, medium ground
  • 1 Tablespoon sugar
  • 2 teaspoons baking powder
  • ¼ teaspoons baking soda
  • ¼ teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 3 oz. grated fresh Parmigiano-Reggiano cheese
  • 3 Tablespoons finely chopped smoked fresh chives, divided

Preheat the oven to 400° F.  Combine the buttermilk, olive oil, and egg in a small bowl.  Combine the flour, cornmeal, sugar, baking powder, baking soda, salt, and ground red pepper in a medium size bowl, stirring well with a whisk.  Make a well in the center of the flour mixture and pour into that well the milk mixture, stirring just until moist.  Stir in ½ cup of the cheese and 2 Tablespoons of the smoked chives.  Spoon into 12 muffin cups that have been greased.  Sprinkle muffins with the remaining cheese and chives.  Now bake in the oven for about 13 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.  Remove from the oven and the remove the muffins from the tin to a wire cooling rack.

Culinary Crew Tasting Notes

Our finished muffins hot from the oven on our plate to be served with your favorite jam or butter.

There are so many variations you can add to this standard recipe while keeping the smoked chives.

  • Add fruit such as blueberries, raspberries, or blackberries and leave out the cheese and pepper.
  • Go meaty with bacon or pancetta but hold the sugar and think about adding a different cheese such as Gruyere or Swiss.
  • You can also change the flavor by swapping out almond flour or coconut flour for the all-purpose.

Purchase products:

Wood Chips- Minuto®

Additional reading:

-EMBER FIRED EGGPLANT & FETA TARTS

-ROOTING FOR GLAZED SMOKED TURNIPS

-Crostini with Smoked Asparagus

Dr Smoke

Dr Smoke -You will love these corn muffins with a touch of smoky flavor!

 

The photo of our golden brown smoked cheese & bacon quiche was prepared with our homemade smoked cheese and baked at 350 degrees for 40 minutes.

Smoked cheese & bacon quiche was prepared with our cold smoked cheese. This golden brown beauty looks appetizing.

SMOKED CHEESE & BACON QUICHE FEATURING COLD SMOKED CHEESESlisten to the audio of this blog posting

We’re putting a new flavorful twist to traditional quiche by adding a cold smoked cheese combination that’s perfect with this egg and cream based recipe. Be sure to see our previous series on cold smoking cheese on the stove top, then bring your favorite cheeses to this easy, basic recipe.  We’re making smoked cheese & bacon quiche!

Our arrangement of 5 different textured cheeses put through our stove top cold smoking process. This method imparts great color and smoky flavor

Simple Ingredients Are Best

Quiche is one of those recipes that doesn’t have a lot of rules.  The base is eggs, cream and pie shell or pastry.  The fillings are yours to experiment with.  For our Smoked Cheese and Bacon Quiche, you’ll need the following ingredients:

Sweating the Onions

We start off our recipe by first cooking the onion.  Taking 1 yellow onion, peel the skin and dice this.  Add 1 tablespoon of butter to a hot skillet.  When melted, add the diced onion.  Let this sweat for about 3 minutes until translucent, then stir.  Cook until the onion browns and crisps slightly.  This should take less than 6 minutes.  Remove from heat and set aside while you begin to prepare the wet ingredients.

In the glass mixing bowl we have all of the ingredients for the basic recipe measured and ready to blend into a wonderful, creamy, smooth batter.

Basic Quiche Batter

After cooking the onion, it’s time to assemble the other ingredients to our quiche.  Start with 6 large eggs in a large bowl.  Add the ¾ cup of heavy cream and whisk until combined.  Add the cooked onion, followed by the bacon that has been precooked and chopped.  If you’re short on time, feel free to use precooked bacon strips commonly available in most grocery stores.  Whisk all these ingredients together until well combined.

The final ingredients are your favorite smoked cheeses.  In my version, I’m using Swiss, muenster, and fresh mozzarella, which have been previously cold smoked for about 4 hours.  My technique was a stove top smoking application using a cast iron pan.  You can visit our previous series on this technique.  Once all the ingredients are combined, it’s time to pour the batter into the prepared pie shell.  This recipe will make one 9-inch quiche.  Now place in to a preheated 350°F oven for 40-45 minutes.

Golden, Creamy, Smoked Goodness

After cooking in a 350°F oven for about 45 minutes, a golden crust will form on the top.  Allow the smoked cheese & bacon quiche to cool slightly before cutting it into serving slices.  Loaded with the saltiness of the bacon, the creaminess of the smoked cheese, and the sweetness of the cooked onion, this is a great dish for brunch or dinner, or even served as an hors d’oeuvre.  If you want to add more smoke flavor, feel free to ember cook the onions or smoke the bacon.  Smoked Cheese & Bacon Quiche – soon to become your favorite quiche recipe!

Did we inspire you to make your own quiche?   We need your comment and rating, so subscribe and follow us so you don’t miss a thing.  Suggestions are always welcome as well on recipes and techniques you want to learn about.  We are your source for all things wood-fired, providing tips, techniques, recipes, and the science behind the fire.

Purchase products:

Wood Chips- Minuto®

Additional reading:

-SMOKED GRILLED CHEESE LIKE NO OTHER!

-EMBER FIRED ZUCCHINI & RICOTTA GALETTE

-EMBER FIRED EGGPLANT & FETA TARTS

Dr Smoke

Dr Smoke- “Enjoy this tasty quiche recipe featuring a cold smoked trio of cheeses.”