Sometimes I feel like I go on these kicks where I can't stop posting about the same crap. If that's annoying, uh- sorry. Like when I post about eggs all the time, or soup all the time. Or, in this case- that stupid pizza dough I'm always rambling about. But, whatever. A little bit of pizza dough never hurt anyone.
That recipe actually makes a pretty fair amount of dough, like more pizza than my family of 3 can ever eat in one sitting- so usually I portion it out and save some in the freezer. That way, when I'm feeling lazy, I can just pull it out, thaw it, and make a little pizza for my son or whatever. I had one ball of dough in my freezer the size of a large fist, leftover from a previous pizza night. I knew it wouldn't be enough for a decent-sized pizza, but this idea popped into my head to roll it out really flat and grill it on my cast-iron skillet.
Remember last time I posted about pizza and I was all, "Oh hey look, my kid lost my rolling pin, so I used a wine bottle! Aren't I clever?" So, tonight I had all my crap out, I had like 3 pans of crap going on the stove, and when I turned around to roll out my dough, I realized I'd recycled all my damn wine bottles. WHOOPSIE DOODLES. I was all butthurt until I remembered this weird little dough-stretching tip. I don't know if I saw it on tv, or maybe it was in that page of goofy 'kitchen hints' in Cook's Illustrated, but hey- if you don't have a rolling pin or a bottle of wine, you can easily stretch your pizza dough over the base of a bowl. It worked really well!
I heated my cast-iron for a long time on medium-low. I did a little test piece but it got black too fast before it cooked all the way, so I lowered the heat to like 3 or 4. I sauteed some kale in bacon fat, because IT TASTES REALLY GOOD THAT WAY, and hey did you know that a tablespoon of bacon fat only has like 113 calories? I APPROVE OF THAT. Also, cooking my kale in bacon fat makes my kid devour it like crazy. Do you know what is music to a mother's ears? "Mmm, this is really good kale!" Whatever, don't get all crybaby about my bacon fat- when's the last time you heard a 3 year old compliment you on your kale cookery?
For some reason, when my brain jumped to "grilled flatbread," I mentally placed a poached egg on top. I had this image of a piece of nice chewy flatbread with some warm greens and runny egg- just thinking about it is making me hungry again, actually.
So, the final tally was:
Grilled flatbread (the piece of dough I used was 1/4 of the original pizza dough recipe, further divided into 3rds. That means the pieces were pretty small, and stretched really thin before being grilled.)
Sauteed kale (use bacon fat! and salt!)
a sprinkle of parmesan
some chopped walnuts
one poached egg
Before anything, preheat your griddle. Saute kale, and put it aside. roll or stretch out your dough, and grill each side until brown. Place in the oven to keep warm if you want while you get your eggs ready. Poach eggs, then assemble flatbreads. I did a drizzle of olive oil over the base to keep it from being dry- then topped with kale, parmesan, walnuts, and egg.
They were not very big, so I made salads to eat on the side as well. The only thing I think could have improved it would be a squeeze of lemon, but I didn't have any. I'm definitely going to make this again though, it was awesome. EGGS. PIZZA DOUGH. STORY OF MY LIFE.
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