Wake and bake

By now, all seven of you longtime readers know that DPaul is quite the dab hand at pizza. It's become a go-to item for semi-spontaneous meals, whether by ourselves or with others. The dough recipe makes four rounds, which can easily feed four or even five people, more if you're supplementing with salad, appetizers or dessert. 

When we have just one guest, then, three rounds more than fits the bill, leaving one ball of dough to spare. The dough does freeze rather beautifully, in a vacu-sealed bag with a drizzle of oil in it, but what's the use of one pizza's worth of frozen dough? Besides, you always end up with surplus toppings. 

This dough happens to hold up well in the fridge, stretched into a round and pre-topped for a "take-and-bake" application. In our case, we're not taking it anywhere, just setting ourselves up for an easy breakfast. Or, as we call it, wake and bake. 

What are you snickering about? 

Just stretch the dough out (tip: do this on a piece of parchment for easier handling), drizzle with a bit of oil, and sprinkle on your leftover toppings -- in our case, seared pattypan squash, browned guanciale, and wilted onions. Place in the fridge, lightly covered with plastic wrap, and leave overnight. In the morning, remove the dough and let come to room temp while the oven heats up. Just before putting it in the oven, add the cheese of your choice (we like to use a vegetable peeler to shave strips of mozzarella). A few minutes before pulling the pizza from the oven, crack and egg or two on top. A flourish of balsamic, some dollops of hot sauce. Tell me it's not the best breakfast ever. Dude.