There is nothing better than pizza for breakfast, especially when it’s homemade and eaten in your breakfast nook. This Oat and Walnut Pizza is the perfect way to start your day, and has a great balance of sweet from the fresh fruit, savory from the farmer’s cheese, and tart from the balsamic syrup. But not only is it delicious; it is fun to make! So, pour yourself a cup of coffee, pop that pizza in the oven, and relax.Print
Mixed Berry Breakfast Nook Pizza
For the Oat & Walnut Breakfast Pizza Dough:
1 envelope active dried yeast
1 ½ cups warm water – 100 degrees F
3 cups whole wheat flour (all purpose, bread, or 00 flour)
1/2 cups oats
½ cup walnuts
3–4 tablespoons ground flax seeds
¾ teaspoon salt
1 tablespoon brown sugar
2 tablespoons Colavita Extra Virgin Olive Oil
Pizza stone and pizza peel, semolina flour or cornmeal for dusting. If you don’t have a peel or a pizza stone, you can also use a cookie sheet. If you are using a cookie sheet, it’s not necessary to use semolina flour or cornmeal. Just place your dough round directly onto the cookie sheet and add toppings.
For the toppings:
1 quart fresh strawberries, sliced
1 quart fresh blackberries
1 quart fresh blueberries
a soft, mild cheese such as a farmer’s cheese
grated zest from 1 lemon
confectioner’s sugar for dusting
For the balsamic syrup:
1 tablespoons brown sugar
3 tablespoons Colavita Balsamic Vinegar
1/4 cup water
1 cup fresh blueberries
grated zest from 1/2 lemon
For the Dough:
1. In a medium mixing bowl, dissolve the yeast in 1 cup of the warm water.
2. Stir in ½ cup of the whole wheat flour.
3. Cover with a kitchen towel (not terry cloth) and let stand for 30 minutes to let the mixture bubble and rise.
4. After the 30 minutes are up, pour the yeast mixture into the bowl of a food processor or stand mixer. You can mix by hand as well in a large bowl.
5. Add the remaining ½ cup of warm water, salt, sugar and the olive oil to the food processor.
6. Add the walnuts, pulsing to chop them finely.
7. Combine the remaining 2 ½ cups whole wheat flour, ½ cup oats and ground flax seeds in a bowl. Slowly begin to add this mixture to the food processor, ½ cup at a time.
8. The dough will start to hold together and form into a ball.
9. When this happens, remove the dough from the bowl, and place on a floured counter top.
10. Knead the dough until it is smooth. This may take about 10 minutes.
11. Dust the dough lightly all over with flour and place in a large bowl, covered with a kitchen towel.
12. Let it rise for 1 hour.
13. After an hour, the dough will be doubled in size. Punch it down in the center and divide the dough into four or five equal parts.
14. Form each part into a smooth ball and let them rise, covered, on a floured surface for 30 minutes.
You can store the dough covered, overnight in the refrigerator, or use it immediately. If you chill it overnight, allow the dough to come to room temperature before using it.
Before you top your pizza, heat your oven to 500 degrees F. If you are using a pizza stone, place the stone in the oven and heat it up for at least 30 minutes prior to baking on it.
This dough will be slightly less bouncy and pliable, as it has less gluten than traditional white flour crust. Gently press out the dough from the center on a floured surface until you have a flat, round disc, about 6-7 inches in diameter.
Take out your pizza peel and dust it with semolina flour or cornmeal.
Place your stretched dough onto the dusted peel. Make sure that you can easily slide the dough around on the peel.
Now you are ready for toppings!
Spread the farmer’s cheese over the top of the stretched out dough.
Layer the strawberries, blackberries, and blueberries over the top of the cheese.
Slide the pizza in the oven and bake for 8-10 minutes, or until the berries start to pop and ooze purple juice over the surface of the pie.
Remove from the oven, and sprinkle with fresh lemon zest and confectioner’s sugar. Drizzle with the blueberry balsamic syrup (recipe follows) and serve with coffee or tea!
For the Balsamic Syrup:
In a small sauce pan, heat the sugar and balsamic vinegar together until the sugar has dissolved. Add remaining ingredients; bring to a simmer and cook for about 15 minutes, until the blueberries pop and become soft.
Set-aside. (Can be made a day in advance; heat slightly or bring to room temperature before serving)
NOTE: I used Colavita oil and vinegar products for this recipe, as this is June’s Slice of the Month installment for Colavita’s monthly Facebook pizza feature.