Here I go again with the breakfast thing. I’m on a role and I can’t stop. I was inspired by Deb of Smitten Kitchen to make a breakfast pizza. I followed her recipe almost exactly and then a few days later I made another one with totally different toppings. Both were incredibly delicious, offering the typical joy that comes with eating pizza but with an added breakfasty flair. Deb recommends putting the eggs on first with the cheese. But I thought why not put them on toward the end and keep the yolks runny? Then you can tear off a piece of crust and dip away. Yum.
The first pizza, the one that this recipe is for, has bacon and a variety of onions. The second one I made had cheddar, ham, mushrooms and onions, in addition to the eggs and mozzarella.
Makes 2 12-inch pizzas/Smitten Kitchen
- 1/2 teaspoon dry active yeast
- 2 cups plus 2 tablespoons bread flour, plus more for dusting
- 6 strips of bacon
- 1/2 cup grated parmesan
- 2 cups grated mozzarella
- 6 large eggs
- Freshly ground black pepper
- 2 tablespoons minced flat-leaf parsley
- 2 tablespoons minced chives
- 2 scallions, thinly sliced
- 1 shallot minced
- Olive oil
Put 3/4 cup lukewarm water in the bowl of an electric mixer fitted with a dough hook. Sprinkle in the yeast, stir and let sit for 5 minutes. Add the flour and 1 teaspoon of salt. Increase the speed to medium and mix for 2 minutes, then increase the speed to high and mix until a smooth dough forms, about 2 minutes more. Turn the dough onto a lightly floured surface, divide into two equal pieces and form each half into a tight ball. Place on a large floured sheet pan, place the pan in a large plastic garbage bag, tie the bag loosely and refrigerate over night.
One to two hours before baking, pull out the sheet pan and place the dough in a warm spot. Adjust the oven rack to the lowest position and place a pizza stone on it. Heat the oven to 500 degrees for 30 minutes.
Prepare the dough and toppings
Fry the bacon in a large pan over medium heat until crisp. Cool on a paper towel-lined plate and roughly chop.
Dip your hands and a dough ball into flour. On a lightly floured counter, pat the dough into a disc with your hands, then drape the dough over your fist and carefully stretch it to form a 12-inch circle.
Brush the crust and the heated pizza stone with olive oil. Place the crust on the pizza stone. Sprinkle the crust with half the parmesan, mozzarella and bacon. (Deb suggests putting three of the eggs on now as well, but I put them on at the end so that the yolks stayed runny for crust dipping.)
Put the pizza in the oven until the cheese is melted (about 8 minutes). Then pull it back out and crack three of the eggs onto it. Sprinkle with half the herbs, onions, salt and pepper and place it back in the oven for about 5 minutes, depending on your preferred yolk doneness.
Pull it out of the oven, wait two minutes or so, and serve. Do this same process with the remaining dough and toppings.