bake 20: one crust, two ways.

originally, i had every intention of making only one pizza.  but the dough was so easy and fast that i just couldn't help myself.  truth be told, i'm a sucker for pizza- anytime of the day.  hence, why i'm now sharing a more traditional dinner pizza & a less traditional breakfast pizza.  enjoy!

recipes: wild mushroom pizza with truffle oil & my go-to breakfast pizza*

adjustments: for the wild mushroom, we did everything per the directions with the exception of replacing the cremini mushrooms with button mushrooms since that's all our local grocer had available. for the breakfast pizza, i used the dough recipe from the mushroom pizza and added some crushed garlic, fresh minced basil & thyme to the dough before letting it rise.  the dough was awesomely flavorful.

reviews: make this mushroom pizza and i guarantee you'll be making it again and again and again.  we used a pampered chef pizza stone, and why a. and i haven't had one of these in our kitchen repertoire is beyond me.  it made the crust crunchy & worlds better than your average oven baked pizza crust.  as for the breakfast pizza- i'm a fan of any opportunity to clean the fridge.  i love how easy it is to make this pizza and believe it or not, it tends to be an impressive breakfast entree should you have quests in town.  we don't make breakfast pizza often, but when we do, it's always a huge hit.

*for the breakfast pizza: assemble the dough per directions and while it's baking, sauté diced onions and pepper in olive oil.  scramble 4-6 eggs and once cooked, add tomatoes, black beans, cilantro, avocado, etc.  season with salt and pepper.  once crust is 90% cooked, pour egg mixture onto crust, top with cheese and put back in oven.  bake until cheese melts.  cool for 10 minutes and serve.

this was #14 & #15 of the bake 20 challenge...almost there!
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over the next five months i'm going to try my hand at 20 different baked goods.  there's no specific order and no plan.  just making things that look good and hopefully in the process, finding a new appreciation of baking.  feel free to join me in the Bake 20 Challenge.