Beer ‘N Eggs

This week has seen a lot of progress! Most importantly we have completed one of two of the wallpaper rooms. Hooray!  Our laundry room is now finished and my washer and dryer no longer reside in my entryway.

For someone who likes organization, that’s the one part of home renos that drive me bonkers.  The disarray!

The half bath will get completed this weekend, oh yes, yes it will.  Because I am over wallpaper.

I decided to experiment a little with pizza this week.  Remember last week when I used a bit of beer in the dough?  This week I used all beer in the dough and I’m pretty pleased with the results.

Unfortunately the beer I used was cold and I had to warm it up so that I could add yeast to it.  I think this most definitely effected the rise action and stunted it a little bit.  The dough still rose and acted beautifully, it just didn’t rise as much as I would have liked.

Next week, warm beer!

I made two pizzas this week, I used my basic dough recipe with beer as the liquid and then split the dough right in half when I was ready to bake.

Sidenote: I’ve been doing 1 1/2C AP Flour and 1 1/2C of Wheat Flour lately.

One pizza was all veggie:

  • Sauce
  • Shredded Mozzarella
  • Shredded Carrot
  • Spinach
  • Red Onion

And the next pizza was the experiment!

Breakfast style pizza!  I’ve been wanting to make a pizza with eggs for ages and last night I finally bit the bullet and made one.  This had:

  • Sauce
  • Shredded Mozzarella
  • Caramelized Onions
  • Cooked crumbled breakfast sausage
  • 2 eggs

This smelled amazing as it cooked!

I wanted the eggs a little more on the cooked side and less on the runny yolk side but I think I let this go a little too long in the oven.  Next time I’ll pull it out sooner.

I thought that the onions might enhance the flavor of the sausage a little more and I was right, the combo worked perfectly.  Next time I’ll go a little lighter on the onions and sausage though, this pizza was definitely a heavier pie.  I ate a slice with egg and was good.

I loved and hated making two pizzas.  I loved it because the cook time on each was shorter and the crust got super crispy.

I hated it because waiting for that second pizza to cook was torture!  I have a small pizza stone and it can only handle one pizza at a time.

Despite that, I might start making two pizzas more often.  It’s easier to handle getting them onto the stone (I don’t need Scott’s help!) and I liked the crust as a change up.

There’s plenty for leftovers for tonight’s dinner as well!  Which is a relief because there’s work that needs to be done and not having to focus on dinner on a Friday night is a plus.

How’s your week going?

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