Delicious Breakfast Scones & Korean Bahn Mitzza – Savory Sunday

Although we didn’t initially set out for a full-fledged cooking day, it ended up finding us.  Emily went to bed Saturday night with the thought of making homemade chocolate chip scones for a sweet breakfast treat to start out our Sunday.  Lucky for Emily, she successfully arm wrestled me and won prior to our last garage sale, allowing her to keep our mint condition scone pan that we have successfully preserved like the Mona Lisa.  After blasting it with the garden hose to eliminate dust accumulated during the Carter administration, she was ready to take on the Barefoot Contessa.

I headed out to get Emily a Starbucks and to get a bit of peace and quiet, and when I returned the kitchen smelled amazing.  We were minutes away from the much anticipated beep of the oven timer.  Holding out for the bare minimum cooling time, we served up a couple plates and dished up some homemade whipped cream to go on the side.  Seeing the beauty of the scone and cream on the plate, we paused for the necessary photo op and then dug into the chocolatey wonderment.  Trust me, they are as good as they look!  Here is the recipe that inspired the chocolate chip scones. Please feel free to add this to your Pinterest board if you so choose!

After enjoying our breakfast goodness, we discussed our plans for dinner (full stomachs never keep us from thinking of the next meal).  I have been eager to try out some of my new pizza grilling ingredients and tools that I got for Christmas, so we decided to combine the original idea of Korean pork tacos with pizza, and Emily came up with the idea of Korean Bahn Meatzza.

Later in the afternoon, I loaded up our bread machine with some of the new King Arthur Flour Perfect Pizza Flour and Pizza Dough Flavor that I got for Christmas (I provided links to Amazon if you want to pick some up for your next homemade pizza making).  My newfound love of homemade grilled pizzas is giving our once dormant bread machine a reason to live.  As the dough was reaching its final state, Emily began preparing the ingredients for the grown-up pizza. Emily sliced and diced cabbage, carrots, radishes, and cilantro to prepare the slaw toppings.  I sliced the leftover teriyaki pork tenderloin from last night so that was ready to go.  Emily made a trio of sauces and we were ready to get grilling!

As has been the protocol with pizza grilling, I prepared the pizza crust by rolling and shaping the dough, spreading with olive oil, and grilling one of two sides of the dough.  After one side was grilled properly, I placed the crust, cooked side up, on my new Emile Henry Flame Top Pizza Stone Emily got me for Christmas.  I was really excited to try this out to see how the pizza would cook on the grill on this stone.

With our ingredients prepped like any good cooking show, we spread the base layer, sauce one of three, a bahn mi sauce, on our cooked pizza crust.

Following the layer of bahn mi sauce, we then added the thinly sliced teriyaki pork, jalapeños, and a triple cheese blend (none of the recipes called for this but we made a game time decision that we needed something to bind the toppings), and gave our pizza stone its first test drive on the grill.

Having to tend it on the grill was painful because the smell of the pizza was absolutely amazing.  When the cheese was melted just right, we pulled the pizza off the grill and brought it inside for the final toppings.  We dressed the slaw with a lime-mirin dressing (sauce two), spread it as evenly as we could, and finished it off with a Sriracha-sesame swirl (sauce three) on top.  The finished product both looked and tasted delicious!

Knowing that a Sriracha glaze was not something that the boys would be all too fired up about, we made a second pizza of the traditional pepperoni and cheese blend.  I have been really enjoying this new grilled pizza endeavor we have been on as it gives us a chance to make a pizza that we can’t find everywhere.  You can experiment with both the dough and the toppings for a truly endless supply of options.

If the recipe looks appetizing to you, here is a link that will take you to the inspirational bahn mi pizza recipe, and slaw recipe that Emily used to conjure up the different toppings and sauces.  If you enjoy grilling pizza or have a favorite combination you would like to share or link to, please leave us a comment below.

Full disclosure, the Amazon links used in the post are affiliate links so any purchases you make will help keep the lights on at Hayesvision.com.  Hope they are helpful!