Driving home from the grocery store, the idea of Paleo pizza popped into my head and tonight’s obsession was born. After all, I have about 4 lbs of almond meal in the freezer…probably a good idea to use some up. This pizza though, was to be a masterpiece. A crispy almond meal crust smothered with creamy scrambled eggs drizzled with white truffle oil and topped with sauteed baby bellas, red onion, spinach, chicken & apple sausage, and toasted pine nuts. Served with a glass of Pinot Noir, I sit here now after two slices struggling to make room for a third. Warning – this is a calorific dinner, which is probably why I am so right now!
Tonight’s crust recipe came from Everyday Paleo. I followed it exactly and was very happy with the result – except I recommend adding a good pinch of sea salt to the dough. The fresh rosemary was a wonderful addition. Also, although it says to spread the dough as thin as possible, don’t go overboard as your crust will be impossible to get off the cookie sheet.
Everyday Paleo pizza crust: http://everydaypaleo.com/2010/08/04/everyday-paleo-pizza/
Now on to the toppings!
- 2 chicken apple sausage links (Aidelle’s), sliced
- 1/2 medium red onion, sliced
- 7-8 baby bella mushrooms, sliced
- 1 large handful fresh spinach, sliced
- 10-12 cherry tomatoes, sliced in half
- 2 tbsp pine nuts, toasted
- 8 large eggs
- dash heavy cream
- 4 tbsp parmesan cheese, grated
- 2 tbsp white truffle oil (don’t skip this!)
The truffle oil is what makes this recipe. It’s a pricey oil to buy, but a little bit goes a very long way. In fact, use it sparingly and taste as you go.
Okay, you should already be cooking your crust in the oven for about 20 minutes. While it cooks, saute the sausage, mushrooms, onions, spinach and cherry tomatoes. I like to saute each separately for this dish. As soon as one finishes, dump it into a bowl, add some olive oil to your pan and saute the next item. The spinach just needs a quite saute and the tomatoes should cook until they get soft and gooey. The pine nuts can be pan sauteed or toasted in a toaster oven – just keep an eye on them because they burn quickly. I also topped all my veggies with a little garlic powder and salt.
Make your eggs last. Break them all into a bowl and add a dash of heavy cream. I know, it’s not Paleo and you could certainly leave the cream out – but it makes the eggs incredibly creamy. Keep the heat med-low and stir constantly, adding the parmesan as you stir. Again, you could leave the cheese out and keep it strictly Paleo. Season the eggs with a bit of salt – less if you used Parmesan which is salty by itself. Once the eggs are set but still soft, pull them off the heat and drizzle with the truffle oil while stirring.
Now it’s time to assemble! Spread the eggs all over the crust, trying for a nice even layer. One-by-one, add the other ingredients on top of the eggs. Remember, you’re creating a masterpiece here! Once you’re done topping your pizza, you can either serve it immediately or pop it under the broiler for a minute to warm everything back up. Just keep a close eye as your crust and pine nuts will burn quickly (I speak from experience.)
We loved this pizza, though we both agreed it is very, very savory. Next time we might add a drizzle of good quality, aged balsamic vinegar to the finished pizza to add another flavor note.