Brunch Pizza

Crust (preheat oven to 350°F)

  • 1 large sweet potato
  • 1 Tbsp. oil
  • 1 tsp. cumin
  • 1 tsp. salt

Grate sweet potato into bowl. Add oil, cumin and salt, mix well. Grease 12″ round pan with sides, spread sweet potato mix on pan pressing down with hands to pack well making sure to build up sides a bit. Bake in preheated oven for 15 – 20 min. While crust is baking make filling.

Filling (This filling can be doubled)

  • 1/2 Spanish onion sliced
  • 2 cloves garlic chopped fine
  • 1/2 cup corn fresh or frozen
  • 1 can black beans (drained and rinsed)
  • 1 tsp. cumin
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • ———
  • 6 – 8 eggs depending on size
  • Grated cheese to top (optional)

In a hot pan add approx. 1 Tbsp. oil and saute onions and garlic for a few minutes until soft, add corn, beans and seasonings and continue to cook for approx. 5 minutes stirring often. With a potato masher, slightly crush beans. Remove from pan and cool. (I will quite often make a double batch of this filling and use it in wraps, make it into veggie burgers, use it in burrito bowls etc.)

In a bowl whisk 6 – 8 eggs and add approx. 1 1/2 cups of cooled filling. Remove crust from oven and pour mixture over it, return to oven for about 10 minutes or until eggs are set. Remove from oven and top with your favorite cheese. Return to oven just long enough to melt cheese. Remove from oven and let rest for 5-10 minutes before cutting.

Some suggested sides for serving

  • Salsa
  • Sour Cream
  • Avocado
  • Tomatoes
  • Guacamole
  • Tortilla Chips

Multi-Grain Bread

Fresh from oven

This dough is great for bread, rolls or pizza dough. Makes 3 loaves of bread or 2 loaves and 1 large pizza crust. You can store dough in fridge until ready to make pizza. Remove from fridge approx 1 hr before using.

  • 1 cup warm water
  • 1 Tbsp. yeast
  • 2 cup boiling water
  • 1/4 cup red river cereal or any other grains you like
  • 1/4 cup oats
  • 1/2 cup shortening
  • 2 tsp salt
  • 6-7 cups flour whole wheat or white or a combination of both

Bloom yeast in 1 cup of warm water. In mixing bowl soak grains and oats in 2 cups boiling water, add shortening and salt. Once yeast is ready and grain /oat mixture has cooled, start mixing in flour. If using mixer with a dough hook add 5 cups of flour to start and mix till incorporated. Continue to add flour as needed to get the dough to the point of clearing the sides of bowl (pulling away from the sides of bowl). Add more flour as needed. Continue to knead until dough has a smooth look and is stretchy when you pull on it. Once you have enough flour mixed in it should take about 5 minutes to get to this point. If mixing by hand add 3 cups of flour to start, mix to incorporate and continue to add flour and knead, starting in bowl and moving to counter top dusted with flour and knead for 5 – 10 minutes adding more flour as needed.

Place dough in greased bowl and let rise till double. Approx. 1-2 hours. Punch down and divide into 3 equal portions. At this point you can form how ever you like. If making into loaves of bread place in pans and let rise until doubled in size. If using for pizza dough spread on pan and add toppings, or store in plastic bag in fridge until ready to use.

For bread bake at 400° F for 25 – 35 min.