Craving pizza with a twist? Try this Mexican-inspired pizza with eggs bakes into it. Start with a cornmeal crust and top with beans, onions, chiles, tomatoes, eggs, and cheese.
Try a new take on pizza. Keep the recipe meatless by using vegetarian beans, or for carnivores add chopped chorizo.
The Gourmand Mom
EnlargeLast spring I strong-armed a couple of my friends into taking Irish step dancing lessons with me. (I actually didn?t need to twist their arms too hard.) We three became the unlikeliest bunch of dancers you could imagine. It was a blast.?We clobbered away through a few classes, along with an (almost) equally novice classmate, before the weather became too hot to continue in our dance space. At that point, we broke for the summer, with the intention of resuming classes come fall.
Skip to next paragraph Amy DelineThe Gourmand Mom
Amy Deline is a stay at home mom to three little boys. She?s a former early childhood educator with a lifelong passion for home-cooking. Amy is the author and photographer behind The Gourmand Mom, a blog which celebrates food through simple and perfectly seasonal recipes, fit for a gourmet feast among friends or a relaxed family dinner.
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Well, fall rolled around and I sent an email to our instructor expressing our eagerness to continue. But we never heard back. After a few months with no reply, we?d become fully convinced that we?d been silently dumped as a result of our utter hopelessness in the field of Irish dancing. We couldn?t really blame her. We truly are a hopeless bunch. But then, just as we were about to pack away our dancing shoes, I received a message explaining an email switch, along with an invitation to resume classes. We accepted, of course.
This time though, there are a few other adults in our class?and?a second instructor. Apparently, our new classmates danced all throughout their childhood and teen years. They?re just picking up where they left off, which is someplace lightyears ahead of the rest of us. While we practiced basic skips, intently concentrating on not running into each other, one of our new classmates gracefully danced circles around us, quite literally.
It feels oddly like being stuck in the ?guppies? group, aside out advanced classmates in the ?shark? group. They?re reading?War and Peace, while we struggle through?Ted in a Red Bed. Us four clumsy guppies stick as close together as we can without kicking each other. It?s a level of comfort thing. We huddle close together, executing every drill as a unified group, in a fruitless attempt not to draw too much attention to ourselves.
It?s a ridiculously fun time, swimming in our guppy group.?I haven?t laughed so hard in a long while. Graceful, we are not. Skillful, we are not. Coordinated, we most definitely are not. But for all we lack in ability, we more than make up for it?with enthusiasm. We will probably never have the graceful, swift-footed skills of our river-dancing role models, but we?re certainly having fun with it.?And that?s what it?s all about, isn?t it??
The added bonus is that our weekly lesson and all the practice in between burns a bucketload of calories. Now, if I were smart, I?d save those burned calories and let them work their magic on a bit of weight loss. Oh, but I love food too much and the dancing leaves me ravenously hungry. So, I choose to ?spend? my burned calories on fun food, like this Mexican-inspired huevos rancheros pizza. Truth be told, this pizza is fully inspired by nothing more than my desire to cook a pizza with eggs baked into it. It starts with a cornmeal crust, in place of the corn tortillas which would typically be used in huevos rancheros. The homemade crust is then topped with beans, taco sauce, Mexican cheese, chiles, and tomatoes. Fresh eggs are then carefully cracked on top of the pizza before baking for a stunning and unique twist on pizza.
Focus on Technique ? Cooking with Baker?s Yeast
Baker?s yeast is a single cell organism, commonly used as a leavening agent in many breads, pretzel doughs, and pizza doughs. As the yeast feeds on the sugars in the dough, it releases carbon dioxide, which becomes trapped within the dough, causing it to rise and expand. The most common types of yeast used in baked goods are active dry yeast and rapid rise yeast. Rapid rise yeast is made up of smaller particles, which touch a greater surface area of the dough and typically require half as much time to rise. Many people feel that the long rise time required for active dry yeast recipes results in a more flavorful dough.
Source: http://rss.csmonitor.com/~r/feeds/csm/~3/x4GlBD3LkPA/Meatless-Monday-Huevos-rancheros-pizza
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