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3 Red green; or yellow bell
; peppers, cut into
; thin strips
1 Onion; sliced thin
1 1/2 tb Unsalted butter
1 c Finely diced cooked ham;
-(about 1/2 pound)
-FOR THE BISCUIT DOUGH-
2 c All-purpose flour
2 ts Double-acting baking powder
1 ts Salt
1 Stick cold unsalted butter;
-cut into bits (1/2
; cup)
1/2 c Plus 2 tablespoons milk
2 c Grated Münster or
-Monterey Jack; (about 6
-ounces)
6 lg Eggs
Watercress sprigs for
-garnish
In a large skillet cook the bell peppers and the onion in the butter over
moderate heat, stirring, until the vegetables are softened, stir in the
ham, and remove the skillet from the heat. The bell pepper mixture may be
made 1 day in advance and kept covered and chilled.
Make the biscuit dough:
In a bowl whisk together the flour, the baking powder, and the salt, add
the butter, and blend the mixture until it resembles coarse meal. Add the
milk and stir the mixture until it just forms a dough. Gather the dough
into a ball, on a lightly floured surface knead it gently 6 times, and cut
it into 6 equal pieces. Roll each piece of dough into a 7-inch round, for a
1/2-inch-high rim on each round by turning in the edge of the dough and
pinching it until the shell measures 5 inches, and transfer the shells to a
buttered large baking sheet.
Divide the Münster among the shells and top it with the bell pepper
mixture, making a well in the center. Crack and drop an egg carefully into
the well of each shell. Bake the pizzas in the middle of a preheated 425F.
oven for 12 to 15 minutes, or until the egg yolks are just set, and garnish
them with the watercress.
Serves 6.
Yields
1 servings
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