Breakfast Crostata
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 3hrs 6mins
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- Serves
- 8
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- Calories
- 407
Breakfast Crostata is a fancy name for breakfast pizza, and with caramelised onions, potato, prosciutto and camembert, this recipe deserves it's title
Inspired by: https://tenina.com/recipes/breakfast-crostatarecipe updated 21 Dec 2021
Ingredients
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- Onion
- 2
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- Red potato
- 4
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- Potato
- 2
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- Prosciutto
- 4 slices
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- Fresh yeast
- 30 g
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- Water
- 280 g
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- Extra virgin olive oil
- 50 g
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- Bread flour
- 400 g
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- Pink himalayan salt flakes
- 2 teaspoons
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- Extra virgin olive oil
- as needed
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- Sea salt
- 2 pinches
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- Brie
- as needed
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- Provolone cheese
- 75 g
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- Pitted kalamata olives
- 35 g
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- Fresh thyme
- as needed
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- Wholemeal flour
- 100 g
Tools
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Oven
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TM5
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Pizza stone
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Varoma dish
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Large glass bowl
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Tm5 bowl
Step preview
- To make dough, place whole wheat into Thermomix bowl
- Mill with MC in place 1 min/speed 10. Remove from bowl and set aside
- Then add fresh yeast, water and extra virgin olive oil to the TM5 bowl
- Warm 2 min/37°C/ speed 2
- Then add whole wheat flour, bread flour and pink Himalayan salt flakes to the TM5 bowl
- Mix with MC in place - 10 sec/speed 6
- Knead 3 min/Interval
- Turn out into a well oiled glass or ceramic bowl, knead into a tight ball
- Cover and allow to prove for at least an hour
- Meanwhile, preheat a pizza stone in the hottest oven you can manage. (Bread baking setting is optimum if available.) The longer you heat your oven the better
- To make filling, place sliced onion, EVOO and salt into clean Thermomix bowl
- Place sliced potatoes into Varoma dish and set into position
- Cook 50 min/Varoma/Reverse/speed 2
- Let cool slightly
- Roll out dough into rounds
- Spread the caramelised onion onto both dough rounds, leaving approx 8cm border around the edges
- Top with cooked potato, sliced tomato, ham, cheeses and olives. Tuck the dough up to form a crust, pinching it together in folds so that it holds the filling
- Place one at a time onto the hot pizza stone and cook about 10-15 minutes, or until dough is well cooked and filling is golden. (This will depend on the heat in your oven.)
- Garnish with fresh thyme