My husband and I have been talking about camping at Orca’s island right after we started getting glimpses of sunny days here in Seattle. Then just last week, my husband reserved a camping spot for the weekend! The good side? camping spots were almost full but we managed to grab a nice spot near the Cascade lake. The bad side? we had a day to prepare for the trip. It didn’t stop there though.
We left last Friday to catch the ferry to San Juan islands – and missed it! We waited for about two hours for the next sailing, which would mean we would get to the campsite around 10 pm and have to assemble the tent in the dark. Oh dear. We figured the trip won’t be so bad because we can finally visit Brown Bear Baking bakery in the village near our campsite. We went there last year and tried their scones. I was hooked and convinced that we do our camping at Orca’s Island next year so we can visit the bakery again.
And it wasn’t just the bakery I fell in love with, the small town is filled with local goods and restaurants perfect for campers who are not much into grilling and cooking their own food. Camping without the camp food? I know it sounds ridiculous, but it was so hard to pass up on savory cheddar scones, salted caramel ice cream, and asian wraps.
The first morning, we drove about 5 minutes to the village and headed straight to bakery. It was so welcoming that I couldn’t help but want to take a shot of each croissant they had on the display. I grabbed my camera – and suddenly looked horror-stricken. I forgot my extra camera battery. Great. One of the most feared situations for an avid food photographer – forgetting extra batteries.
Even after that bad luck, we still managed to enjoy the trip. We went to a bookstore and found myself a copy of Paul Lowe’s Eat & Make cookbook. His breakfast pizza recipe inspired me to make this brunch pizza with egg, sausage and caramelized onions. I thought the sweetness of the caramelized onions would work great with the sausages, and who doesn’t want an egg on top of their pizza? My husband and I are planning to go camping again, hopefully, with a fully-charged camera this time.
- 1 cup warm water, 110 degrees F
- 1 tablespoon Granulated white sugar
- 1 teaspoon Active dry yeast
- 1 tablespoon Olive oil, plus more for brushing
- 2 1/4 cups unbleached All-purpose flour, plus more for kneading
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 2 large sweet onions, thinly sliced
- 2 Italian sausages, casings removed and sliced
- 2 cups shredded Cheddar cheese
- 4 large eggs
- Salt and pepper
- Line two baking sheets with parchment paper, set aside.
- Mix 1 cup of warm water (110 degrees F) with sugar. Add yeast and let stand for about 5 minutes till yeast is activated (bubbly and doubles in volume). If yeast didn't activate, repeat this step.
- Add olive oil into yeast mixture.
- Put the flour into the bowl of stand mixer fitted with dough attachment. With the machine running, slowly add the yeast mixture into the dough and mix to combine. Knead the dough for about 5 minutes in the mixer, or turn it out onto a lightly floured work surface and knead by hand for about 10 minutes, until smooth and elastic.
- Place the dough in a greased bowl, and cover with plastic wrap. Let rise in a warm place until doubled in size, about 45 minutes
- Once risen, punch the dough and place in a floured surface. Divide the dough into 4 parts. Roll out each piece into 8-inch circle. Place on the baking sheets and lightly brush with olive oil.
- Preheat oven to 400 degrees F.
- Heat olive oil and butter in a skillet over medium-low heat. Add the onions; cook and stir until caramelized, about 30 minutes.
- Increase the heat to medium-high. Add the sausages until cooked through, about 15 minutes. Add salt and pepper to taste. Set aside to cool lightly.
- Top each pizza with sausage and caramelized onions mixture, leaving a small space in the middle for the egg.
- Bake pizzas for about 5 minutes. Remove from the oven and crack an egg into the middle of each pizza. Sprinkle with shredded cheese, salt and pepper.
- Return the pizzas back into the oven and bake for another 10-12 minutes, until golden and the eggs are set.
- Remove from the oven, slice and serve.
- This will yield 4 (8-inch) pizzas
This recipe will yield 4 (8-inch) pizzas. These will be more than enough for 4 people, so I suggest you save half of the dough for next time and cut the rest of the ingredients in half. My husband and I shared 2 pizzas and we had 2 slices left overs. For the sausages, I used Field roast’s Mexican Chipotle sausages but you can use any brand you like, or even substitute with bacon or chicken. The possibilities are endless.