Recently Jeroxie from Addictive and Consuming launched the International Incident Party.  Earlier this year she held the Gnocchi Party which was a great success and I was keen to participate.

This month the challenge was pizza pie.  I didn’t really know what this meant.  Was it to be pizza, a pie, a combination of both?  Earlier in the week I was thinking about the Aussie Four and Twenty pie and how I could make this a pizza?  I just couldn’t come up with a viable recipe.  I could always just make a meat pizza, but that is boring and done by Dominos a few years ago.  I needed to think of something fresh and special.

Unfortunately the weekend got away from me.  I just forgot about this challenge until I saw the first posts popping up in my RSS reader.  Oh No! I panicked, I hadn’t done anything and its already midday.  I needed to come up with something.  Think Faster Stupid!!!

Ah Ha!  Calzone that is pretty much pizza and pie (well more of a pastie but some thing right) put together.  This would be what I would cook.  I needed to make this mine so creative fillings were definitely required.  I have been thinking about a breakfast pizza for a while but had not quite worked out all the details.  My default greasy (hung-over) fry up usually consists of bacon, eggs, mushrooms, tomatoes, hash browns and a drizzle (more like a torrent) of BBQ sauce.

The pizza dough is adapted from the SBS Food, No Knead Pizza dough.  You could easily make this dough the night before and use for breakfast.  In my case I only let it prove for about 2 hours so I could enjoy brinner (breakfast for dinner for all you non Scrubs watchers).  This would make a good meal at any time of the day.

My apologies for posting late, please enjoy.  Well done to all others who participated in the International Incident Party.  I look forward to seeing your recipes next month.

Penny (jeroxie (Addictive & Consuming)) - Serpent Pie with Pizza Sauce

Divina (Sense & Serendipity) - Breakfast Pizza

Christine – Christine’s Recipes - BBQ Chicken Pizza

Mardi – Eat, Live, Travel, Write - Asparagus Pesto & Chicken Pizza

Trix – Tasty Trix - Lángos

Conor – Hold the Beef -Poached Pear Pizza Pie

Shirley – Enriching your kid - Wholemeal Spiced Veg Pizza

Natasha – 5 Star Foodie - Wild Little Plum Pizza Pie

Ozoz – Kitchen Butterfly -

Agnes – Off the spork - Pizza Pie, Pie Pizza and Pizza Cupcakes

Joanne – Second Helping -Mushroom & Taleggio and Signore Lupo Pizzas

Celeste – Berry Travels - Pizza Pie with Lasagne Filling

Steph - Momofuku for 2 - One dough, four ways

Shao - Fried Wontons for You -

Ahn – A food Lover’s Journey - Chicken and Kimchi Pizza

Cherry – Sweet Cherry Pie -Shepherds Pie Pizza and Pie Pizza

Tracey - Tangled Noodle - Irish Pan Pizza

Evelyne - Cheap Ethnic Eatz - Foie Gras a la Evelyne de Cochon and Pear & Fig Coconut Custard Pizza Pies

Emma - The Cake Mistress - Strawberry Galette with Basil Cream

Breakfast Calzone
Makes 2

Ingredients
Dough
270g Plain Flour
7g Dried Yeast
200 ml Water
1 tbsp Olive Oil
Fillings
4 rashers Bacon, sliced into matchsticks
2 Eggs
2 Hash Browns, cut into quarters (from the supermarket deli)
1 Tomato, medium, diced
80g Mushrooms, sliced
½ cup Mozzarella cheese, grated
Flour for dusting

Method
  1. Place flour, yeast, water and olive oil in a large bowl and combine until a dough is formed (I used my stand mixer).  Place in a warm place to prove for 2 hours (or the fridge overnight).
  2. Preheat BBQ with hood to 220°C, alternatively you could use an oven with a pizza stone or on a try in the oven.
  3. Microwave bacon for approximately 1 minute until cooked and starting to crisp.
  4. Roll out half the dough to a round flat pizza like shape, repeat for other calzone.
  5. Spread BBQ sauce over the dough leaving a 2 centimetre clearance around the edge.
  6. Scatter fillings over one half of the dough and break the egg over the centre ensuring no egg oozes out the edges.
  7. Fold the round of dough in half and crimp the edges to seal.
  8. Place on a sheet of baking paper and transfer paper directly onto BBQ hotplate.
  9. Cook with BBQ hood down for 10-15 minutes until dough is cooked.

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