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Fiesta Breakfast Pizza with Sourdough Crust
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Aug 23, 2023
Grab our easy quickset starter recipe here: https://kentrollins.com/?p=405 Cowboy Hash knife: https://kentrollins.com/shop-1/ Fiesta Breakfast Pizza with Sourdough Crust 4 eggs 1 tablespoon mayonnaise salt and black pepper, to taste 1 (4 oz) can chopped green chiles 3 cups Sourdough Starter (link above) 1⁄4 cup olive oil 2 tablespoons sugar 2 teaspoons garlic salt ½ - 2 teaspoons baking powder 2 to 2 1⁄2 cups all-purpose flour 1/3 cup ranch dressing or to taste 1/3 cup refried beans, or to taste 1 – 2 cups shredded cheese - In a medium bowl, whisk together the eggs, mayonnaise, salt, pepper and green chiles. Set aside.
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0:00
This is Pizza Hut
0:01
Hello Pizza Hut. Y'all make a breakfast pizza? No. You don't? Uh-uh. Huh
0:06
Don't worry folks, I got you covered. Me and Shan make one. Stick around, I'm ready to show you
0:19
Oh, I didn't know y'all had stopped by. Thank you so much
0:23
I was getting down to James Brown. I was here in the backyard. I like pizza
0:27
I do. I like breakfast pizza. So we started doing this little sourdough classic stuff coming along, like a series
0:35
And I do love me some sourdough. So this is a recipe that is pretty easy to cook in a Dutch oven if you've never really cooked a whole lot in it
0:43
It's kid-friendly. We do it a lot for kids. We get them in the backyard. Hey, let them cook up a pizza
0:48
They like it. But we're going to kick it up three notches and a half with some sourdough pizza crust
0:55
We're going to have three cups of sourdough starter. two tablespoons of sugar, two teaspoon of garlic salt
1:02
a fourth of a cup of olive oil, and two teaspoons of baking powder
1:10
You've seen me put two teaspoons of baking powder in there because why? I like a little thicker crust
1:17
Now you can adjust this to your crust dimension lacking, okay? If you want a thinner crust, maybe just use like a half a teaspoon
1:24
So let's get all this whisked together and incorporated well, and then we'll get after it
1:29
So what's next? Two to two and a half cups of flour
1:33
Always start with the least amount first. We're going to gently fold it in
1:41
Let's flour the surface well, and we hope we can keep it on the board in southwest Oklahoma today
1:47
If you have watched our other sired dough recipes previous this, consistency of sired
1:53
dough is going to change on today the amount of wind blowing in Oklahoma, your humidity
1:58
your atmosphere, it's always going to be a little different so you may have to adjust your flour accordingly
2:03
Now this ain't a biscuit dough, no. So I'm going to knead it, I'm going to work it a little more because it's got to be a
2:09
little what I call tougher and drier to make a good pizza crust
2:13
So I'm looking to get all the sticky gone out of here
2:18
Now I'm gonna tell you right now, if you thinking that old Kent can throw this doe up in the air and catch it you right But can he make it one of them twirly deals Can you throw it and have Frank catch it Can I throw it Yeah Frank won only catch it it will disappear
2:35
Now, what is next? Husband trainer. Remember last week the husband trainer part
2:40
Rolling pin. Where are we at? Watch this. This is going to be quicker than James Brown
2:45
Y'all didn't even know I was gone, did you? So we're gonna roll this out
2:51
Now this one you can get it big enough put it in a 16 inch oven cut her down just a little to put it in a 14
2:57
Today I'm gonna put it in a 12 I can take one of them little protractor deals stick here in the middle that has a line on it go around and I got a 12 inch
3:06
Circle, but you have to find the radius of the pie aren't square. It is round. So that's way too complicated
3:11
See this 12 inch lid I'm gonna make this a little bit bigger
3:15
than our lid itself because we want it to roll over the sideboard there just a little
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And remember you ain't got one of these, you can get one off the website
3:33
We have greased this 12 inch Dutch oven, you can use butter, you can use olive oil, whatever you got
3:39
We're going to put this in there. You can see me making this trough here like a good water trough always needs
3:50
What's it going to do? Hold all my stuff that I'm putting in there on top of this pizza
3:57
Don't do this in the kitchen floor. Okay, let's get to the good part
4:03
That is the part that fills up the water trough in there. What are we going to do
4:07
What do we call them? Who knows? See a show of hands. Yeah, what do you call them
4:11
Rooster bullets or cackleberries. It takes four of them today. That is a third of a dozen if you're counting
4:18
Now if you know somebody that's got some of them farm fresh chicken eggs, they make everything better
4:25
I did have a fellow comment the other day on a batter recipe for the chicken fry
4:29
I say you could use some of them duck eggs. I have used some duck eggs. Them things is rich
4:33
They will give you some great flavors. We're going to put a tablespoon of mayonnaise in here
4:39
How much is it? exactly that amount. Little pepper a sprinkle of salt a can of green chilies What do I like to use if I ain got them fresh Hatch green chili I want you to incorporate well
5:00
It calls for a third of a cup of ranch dressing. A third of a cup of refried beans
5:08
You need to microwave them just a little minute, warm them up, put them in a bowl
5:12
get them good and smooth, or you won't never spread them out on that crust. You'll tear the whole thing up before you do
5:17
About a third of a cup of chopped onion we're gonna sprinkle in there all over
5:22
Spread her out good. Now, folks, I have cut me up five strips of bacon
5:28
about one-inch little bite-sized pieces. Fried them up till there's nearly plum done in a skillet
5:34
Save that grease and put me one cup of diced russet potato in there
5:38
You can use a red skin if you prefer. We're just gonna sprinkle it all together
5:43
get that bacon and them potatoes all incorporated well. Now let's go ahead and get them eggs poured in there
5:49
I'm trying to see where you can see it, but the wind don't blow it all over me. What's next
5:56
Cheese. Now, I like a lot of cheese, and you can use whatever
6:00
We're using a shredded cheddar today. What do we do with cast iron? Cook outside
6:04
Coals underneath, coals on top. Let's get her done. Got a short trivet here
6:11
I'm going to set her there. The wind is blowing probably 25 mile an hour today
6:16
So I'm going to use a pretty light coal around the outside edge of the bottom. What do we got
6:20
Pretty light ring around the bottom. Pretty heavy on top because what's on top, cheese and eggs and stuff, we need to get that going really quick
6:27
So heat that up a little more than we would the bottom, especially since the wind is blowing
6:32
But I got me a few too many coals too close on this one side, which is the windy side
6:37
So I'm going to pull her back just a tad. let's do a little check in looky here there is some cheese melting some simmering going on but
6:48
I have noticed something right off top of the bit my pie is not level so we're gonna pull this off
6:54
just a minute what we're gonna do use the automatic leveling device which is the boot
7:00
heel this side is a little further along because it's hotter than that one so let's rotate it around
7:07
around You can see that crust is bubbling up really well Looky there See that I told you it was going to pop So gonna slow her down just a little I am I gonna pull her out away from there be careful and when you pull them out from there if you using this one that
7:24
hot when you grab back a hold of it so watch what you're doing we're gonna do a
7:28
little checking because I think it's about time do a little looking there's
7:32
some browning going on there and I can tell by the way this crust is looking on
7:36
on the edges. Let's slow that bottom down a little, let this top catch up
7:42
How do we do that? Take it off that heat. Remember, just cause you took it off the heat
7:48
don't mean it ain't cooking. Things is happening pretty quick. Magical fort does magical things
7:58
You can pull this crust up a little and take a peek. See there, I told you it was getting really close
8:03
on that bottom. It's pizza time, it is. It is past breakfast and we're hungry
8:07
You ain't got one of these, get you one of these. Because we need to get under that pizza, pick it up, look at that
8:13
It stays together like it's supposed to. You don't see the crust? I can't see it, but I think it's just right before it breaks in half and it's burning my finger
8:21
Hear that? I like a pizza that's got a crispy crust. But if Shan..
8:32
Oh, that cheese is hot. Get in there. You can see the layer we got from the ranch, the beans, the onions, the bacon and taters
8:42
laid over with that egg and green chili and that good cheese
8:46
Y'all think I'm stupid, but I wasn't born last night. I ain't finna eat that just yet
8:50
That cheese will stick to the roof of your mouth. It is cooled. It is time
8:57
The refried bean, the egg, the cheese, the onion, all of it works so well together
9:01
You get that melted cheese on there. You ain't got to go to Pizza Hut or Domino's no more
9:06
You ain't even got to pick up the phone. All you got to do is get in the kitchen or get in the backyard and make it
9:10
The big says he would like to have a little bite. You want to try a bite
9:16
Frank, you want to try a bite? So it is pump-proofed, it is
9:23
We thank y'all for stopping by the backyard today in the wind
9:27
I want to tell y'all if it wasn't for Shan would none of this happen, so be sure and give her a shout out
9:31
God bless you one and all. Hit that subscribe button. See ya
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