Over the years so many people have asked me “Biz, when are you going to write a cookbook?”
My answer? “When someone pays me to write one!”
Well, turns out that call never came, so with the help of my daughter Hannah, we recently self-published my first cookbook - My Bizzy Kitchen - Skinny Pizza Dough Edition.
Skinny Pizza Dough is a recipe I made in December 2017, and it's an all-around delicious dough. Weight Watchers had a program that made nonfat Greek yogurt “free” meaning you didn’t have to count points for it. But their recipe was mixed in equal parts with self-rising flour, and it tasted awful.
So I added water, salt and yeast to it, and now you have delicious dough that is great not only for pizza, but for so many things from dumplings, to sweet rolls and even bagels.
The best part about this this dough is that it lasts in your refrigerator for up to seven days. I live alone, but I routinely make a double batch as part of my weekly meal prep to use throughout the week. I just pinch off what I need. It freezes well too! Simply thaw in the refrigerator.
One of my favorite things to make with this pizza dough are bagels! Is there anything better than a bagel breakfast sandwich?
Skinny Pizza Dough Bagel Breakfast Sandwich
Scroll down for a printable version of this recipe
Cook time: 15-20 minutes
Active time: 25 minutes
Serves: 6 (one bagel per person)
- 18 ounces skinny pizza dough (recipe can be found here)
- 1 egg yolk mixed with 1 tablespoon water
- 4 cups water
- 2 tablespoons baking soda
- Seasonings of choice: everything but the bagel, poppy sees, sesame seeds, coarse salt, etc.
Ingredients for each breakfast sandwich:
- 1 fried egg
- Tomato slices
- Prosciutto
- Lettuce
- Toast one bagel
Heat oven to 425 degrees. Divide the dough into three ounce portions. Roll each dough portion into a ball. Place your finger in the middle and twirl the dough around to form the hole. Place on a parchment paper-lined baking sheet.
Bring the water to a boil. Once it reaches boiling, reduce heat to low. Carefully add the baking soda to the pan. Boil the bagels (three at a time) for one minute, flip, and cook 30-45 more seconds. Place on baking sheet. Brush with the egg wash, and top with seasoning of choice. Bake for 15-20 minutes. I like to cook them the full 20 minutes for a crispier bagel.
Be sure to let the bagels cool before slicing. I usually make six bagels at a time and store them in the refrigerator. I usually reheat it in a toaster before making my sandwich.
These would be perfect for weekly meal prep!
If you want to learn more about pizza, this week The Chopping Block’s private Facebook group has been challenged to make pizza. Why not make your pizza out of my Skinny Pizza Dough recipe?
If you are interested in learning how to make The Chopping Block's pizza and calzone recipes, join us for a virtual Cook Along Pizza and Calzone Workshop on Saturday, February 20 at 3pm CST. You'll learn how to make:
- Caesar Salad with Homemade Croutons
- Homemade Pizza Dough
- Neapolitan Pizza
- Spinach-Ricotta Calzone
Skinny Pizza Dough Bagel Breakfast Sandwich
Ingredients
- 18 ounces skinny pizza dough (recipe can be found here)
- 1 egg yolk mixed with 1 tablespoon water
- 4 cups water
- 2 tablespoons baking soda
- Seasonings of choice: everything but the bagel, poppy sees, sesame seeds, coarse salt, etc.
- 1 fried egg
- Tomato slices
- Prosciutto
- Lettuce
- Toast one bagel
Instructions
- Heat oven to 425 degrees.
- Divide the dough into three ounce portions. Roll each dough portion into a ball. Place your finger in the middle and twirl the dough around to form the hole. Place on a parchment paper-lined baking sheet.
- Bring the water to a boil. Once it reaches boiling, reduce heat to low. Carefully add the baking soda to the pan.
- Boil the bagels (three at a time) for one minute, flip, and cook 30-45 more seconds.
- Place on baking sheet. Brush with the egg wash, and top with seasoning of choice. Bake for 15-20 minutes. I like to cook them the full 20 minutes for a crispier bagel.
- Be sure to let the bagels cool before slicing.
