Yesterday shannen hosted a potluck brunch, she had some ideas in mind to try for this years cafe menu. We had a great time, lots of people showed up with delicious homemade food, mimosas, my linzer tart made an appearance, homemade crepes, the works! From the experiments shannen had up her sleeve her breakfast pizza took the cake. Here’s some photos:
the dough was made the night before and was let to rest in the fridge overnight. or up to two days, which was the draw of this recipe.
the dough is lovingly rolled out flat and topped with free range eggs from beechwood farms, italian crispy panchetta from Boots specialty’s in Cork, dubliner cheddar, Ballymalloe relish, and fresh herbs from the windowsill, a glug of olive oil its ready for the oven
here is one of the specimens baked and ready to eat