Pizza Today - December 2019 - 22

favorites. Start with your regular dough
skins and brush lightly with olive oil.
Apply a thin layer of Alfredo sauce, then
sprinkle with diced fresh garlic, coarse
ground white pepper and dried dill weed.
Apply some thin sliced onion and pieces
of roasted red peppers and your choice of
seafood.
My personal preference is whole raw
shrimp (21 to 25 or higher count), sliced
raw fish (salmon or orange roughy works
well, but any firm flesh fish can also be
used) and finish with a light sprinkle of
mozzarella and Parmesan cheese. Bake just
as you would any of your regular pizzas.
This is a fun pizza to make as you can use
whatever seafood is available. I've used
grouper for the fish and clams, lobster and
even conch for the seafood topping.
Q: WE HAVE HAD A NUMBER OF
REQUESTS FOR A SEAFOOD-TOPPED PIZZA.
DO YOU HAVE ANY SUGGESTIONS FOR A
STARTING POINT?
A: Seafood pizzas are one of my all-time

Q: DO YOU HAVE ANY SUGGESTIONS FOR
MAKING A BREAKFAST PIZZA?
A: I've always been puzzled by the fact
that pizzerias are not open for breakfast
trade. The box hamburger stores are
all open, and now the box sandwich

stores are getting their piece of the
breakfast trade too, so why not pizza?
Individual-sized breakfast pizzas
as well as breakfast-sized calzones
might be just the ticket for a fast,
"grab and go" breakfast to feed hungry
commuters with little time to wait in
long lines.
A great breakfast pizza can be made
using an individual-sized dough skin
(five- to eight-inch diameter). Begin by
brushing the dough with melted butter,
or blend of half butter and half canola
oil, add slices of fresh tomato, or tomato
filets rather than a traditional sauce,
then add breakfast sausage to replace
your Italian sausage. For vegetables, use
sliced mushrooms, onion, red and green
peppers for color, add a sprinkling of
crispy bacon pieces and finish with a
light application of half mozzarella and
half cheddar cheese. These pizzas hold
well under a heat lamp on a heated tray
for speedy service.
The other approach that I've
had great success with is to make a
breakfast calzone. I like to keep these
on a smaller, individual sized format,
beginning with a dough skin about
eight inches in diameter. Brush the
outer edge of the dough skin with
water, then add pre-cooked scrambled
egg, sautéed onion, green peppers,
mushrooms, pre-cooked bacon pieces,
and precooked breakfast sausage. Add
a couple pieces of fresh sliced tomato,
a little ricotta, mozzarella and cheddar
cheese, then fold and crimp tightly
closed. Cut a vent hole into the top of
the calzone, brush with melted butter,
or commercial butter oil and bake to a
golden brown color.
These calzones hold very well under
a heat lamp, or better yet, slip them
into parchment paper pouches (this
makes them easier to eat on the run),
and hold under a heat lamp. Now, all
you need to do is to grab a calzone,
drop it into a bag with a cup of coffee,
add a napkin or two and you have the
start for a fast, ready-to-go commuter
breakfast. n
TOM LEHMANN is

a former director at
the American Institute of Baking in
Manhattan, Kansas and Pizza Today's
resident dough expert.
2 2 / P I Z Z AT O D AY. C O M / D E C E M B E R 2 0 1 9
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