Breakfast in Bed, Camping Edition: Breakfast Pizza
Breakfast in bed is a delightful experience at home or in a hotel. But indulging in a delicious morning meal swaddled in a super soft Cashmere Throw, surrounded by giant trees, fresh air and all of nature’s splendor is on another level. We turned to private chef, Tehra Turnbaugh Thorp to share her favorite breakfast in bed recipe for campsite consumption. With images by Jessie Webster, the next in our Breakfast in Bed series is a Breakfast Pizza.
Breakfast pizza is the perfect meal for outdoor forays. It’s incredibly easy to make – and impressive looking, especially when compared to standard camping breakfasts like soggy oatmeal or bacon strips. Just give yourself a leg up by chopping, peeling and prepping ahead of time. Before you hit the road, pick up a pizza stone – we suggest this one from Sur La Table. Keep the environment in mind and forego disposable dishes. Enamelware by GSI are durable enough to withstand camping conditions. And don’t forget, a proper Breakfast in Bed is not complete without a mimosa, even when you’re waking in a tent. Our beach tote is the perfect size for carrying precisely two bottles of Prosecco and one bottle of orange juice, just what you need to ensure the 2:1 ratio mix for mimosas.
For 1 pizza, vegetarian, no dairy
- 4 oz prepared pizza dough
- 1 c baby new potatoes
- 2 egg whites
- 1 c arugula
- 1-2 tbsp smoked oil
- 1 tbsp olive oil
- salt & pepper, to taste
- 1/4 c semolina for rolling dough
- Prepare or purchase the dough. Peter Reinhardt has the best pizza dough recipe we’ve found so far, but if you’ve had great success with another, let us know! If purchasing dough instead of making it yourself, try Trader Joe’s dough and follow their instructions pertaining to prep.
- Divide the dough into four ounces and roll into round balls. In a small foil pan, pour in olive oil and place dough balls two inches apart. Cover with a lightly oiled piece of plastic wrap and let rise.
- Meanwhile, prepare the potatoes by cutting into 1/2 inch pieces and placing in cold water. Bring water to a boil and cook for 7 minutes or until fork tender. Drain and let cool.
- To prepare the eggs, we are doing something different that you may not have seen before. Separate the yolks from the white and use only the white for this recipe. The yolks can be frozen and used later for a recipe that requires only yolks. If you’re at a campsite, then dispose in trash.
- Bring a medium pot of water to boil. Once a rolling boil is achieved, pour the whites in and let them set for about 3-4 minutes. Using a slotted spoon, pull the strings of egg white out of the water and place on a paper towel to cool. This is a great alternative to cheese if you are looking for something with a similar texture.
- Roll out the dough onto a surface dusted with semolina. Once rolled out into 1/8” thin rounds, you can hold the dough by placing into a semolina lined sheet tray and placing a lightly oiled piece of plastic wrap on top. You can layer several doughs on top of each other, placing plastic wrap between each layer.
- Once you are ready to cook the pizza, place the stone on the hot fire and prepare the dough with the toppings. In this case toss the potatoes in smoke oil and scatter on top with the egg “cheese.” Season with salt and pepper and finish with a little more olive oil.
- Place onto the hot stone gingerly and let cook for 10-15 minutes depending on the heat of the fire. If the stone is far from the fire, it will take longer to become crispy.
- Once crisped, take off of the fire and top with arugula tossed with a little more smoke oil and slice into pieces.