Breakfast Pizza

Two 10” pizzas

This recipe comes from “The Big Sur Bakery Cookbook”- with a few little tweaks. I like the fact that the dough is made the day before. I’m not so happy in the kitchen first thing in the morning- it takes me a little while to get going and get into cooking mode. Not having to deal with an electric mixer first thing in the morning is a real plus for me. If you don’t need to make 2 pizzas you can use the dough to make Savory Flat Bread - the dough will keep in the fridge for a couple of days before using.

For the pizza dough:

1 package active dry yeast

1  1/2 cups plus 2T bread flour

1 t kosher salt

2 t olive oil

3/4 cup lukewarm water

Place the water in the bowl of an electric stand mixer. Stir in the yeast and let stand for 5 minutes. Add the flour to the the yeast mixture and sprinkle the salt on top. Fit the mixer with the dough hook attachment, and combine on low speed for 1 minute or until all the ingredients come together.  You can add the olive oil during this initial  first mixing. Increase the speed to medium and mix for 2 minutes.  Then, increase to high speed and mix for another 2 minutes. 

Turn the dough out onto a lightly floured surface and divide in half. Roll each into a tight round. Place the rounds into 2 ziplock bags that are at least twice as big as the dough rounds- to allow for expansion. Put them on a tray in the fridge for up to 48 hours.

The next day take the dough out of the fridge and set in a warm spot for about an hour ( no more or it becomes too soft and difficult to shape) before rolling it out and making the pizza.

For the pizzas:

6 cooked bacon strips- torn into bits

6 eggs

2 cups grated mozzarella

1/2 cup grated parmesan

1 T chopped parsley

2-3 scallions trimmed and sliced very thin

2 t olive oil in a little dish

kosher salt

fresh ground black pepper

Pre-heat oven to 450 degrees.

On a lightly floured surface and using a floured rolling pin, roll the dough out to about a 10 inch round or rectangle- sometimes the dough has a mind of its own when taking shape. Try to form a little lip on the edge of the dough round. Place it on a baking sheet- i like the pizza pans with holes in the bottom. If you have a pizza stone and are good with transferring the dough from a pizza peel to the pre-heated stone that works as well. If you are going to bake 2 pizzas at the same time roll out the second round and place on another pan.

Sprinkle half the mozzarella and parmesan onto the dough. Sprinkle half the bacon bits and half of the scallions over the top. Crack 3 eggs over the top and season with sprinkle of salt and fresh ground black pepper.

Repeat with the 2nd pizza( if you are making 2)

Dip your finger into the olive oil and give the edge of the pizza dough a light rub all around. I like a crispy crust.

Bake for about 8-12  minutes or until the cheese has melted and the eggs are set and the crust is golden. The yolks will be medium and not runny.

Remove from the oven and slide the pizzas onto a cutting board. Sprinkle each with half the parsley. Slice and serve hot.