Breakfast Pita-za
Breakfast Pita Pizza | Ricotta, Parmesan and Smoked Mozzarella Cheeses, Sopprasota, Anchovies or Onions, and Chili Oil
THERE IS A NEW PIZZERIA called Pulino's that opened up recently that, despite its somewhat expensive menu, is getting most of its props from becoming, unofficially, NYC's premiere breakfast pizza place. I recently enjoyed a breakfast pizza there myself.
Yet, once again, I become remiss on how restaurants are receiving kudos for dishes people can easily—and quickly—make at home themselves, as I demonstrated for myself and a breakfast guest this morning.
Still finding opportunities to use the balance of ingredients from dishes past—and, cyclically having to use new ones—I brushed two pitas with olive oil, smearing one side or each with a mixture of ricotta and grated parmesan cheeses, topping each with chopped sopprasota, small dices of smoked mozzarella, and a fried egg.
I then topped one with anchovies, and the other with sliced raw onion. (My guest was not a fan of anchovies, even admitting that she believed, when she was much, much younger, that anchovies were available as pizza toppings as a city-wide inside joke, or to sate much older customers who grew up not be able to afford other toppings!)
They both got a drizzleof chili oil, and went into a hot oven just long enough to get a good, charcoal-ey crisp on the outside while keeping some soft airiness on the inside.
We both finished these handily and happily, the eggs being nicely serviced by the peppery pork and mellow cheeses, with a finishing kick from the chili oil. My anchovies adding some meaty saltiness and her onions providing a bright, crisp piquancy on the tongue.
With the total supermarket bill totaling less than ten bucks, I think I could give Pulino's (and their $18 pies) a good run for their money.
Breakfast Pita Pizza | Ricotta, Parmesan and Smoked Mozzarella Cheeses, Sopprasota, Anchovies or Onions, and Chili Oil
