Bacon & Egg Breakfast Pizza

Bacon & Egg Breakfast Pizza

Crust Ingredients:

- 0.25 oz of Yeast

- 1.5 Cups of Warm Water

- 1 Teaspoon of Sugar

- 2 Tablespoons of Olive Oil

- 3-4 Cups of Flour (All Purpose or Whole Wheat)

- 2 Teaspoons of Salt

Pizza Ingredients:

- 3-4 Cups of Shredded Cheese (I do about 1/3 each of Havarti, Aged White Cheddar and Dry Mozzarella)

- 1-2 Cups of Crushed Tomatoes

- 4-5 Strips of Cooked Bacon, Sliced into Small Pieces

- 5 Eggs

- Approximately 1/3 Cup of Green Onions, Chives and Parsley, Chopped Finely

- Pepper, Garlic Powder and Red Pepper Flakes to Taste

Optional Crust Topper Ingredients:

- 2 Garlic Cloves, Diced Finely

- 4 Tablespoons of Butter, Melted

- 2 Tablespoons of Parmesan Cheese

Pizza Directions:

1. Pour warm water into the bowl of your stand mixer and sprinkle yeast over top. Let sit about 5-10 minutes or until yeast is foamy.

2. Add sugar and olive oil and give it a quick stir.

3. With the dough hook attachment for your stand mixer, add in the first two cups of flour and set mixer to stir setting. Scrape down the sides of the bowl as necessary.

4. Once the flour has become incorporated and the dough is looking shaggy and wet, Add 1 Teaspoon of Salt and Cup Number 3 of flour and continue kneading. The dough should be looking more dry at this point and not sticking to the sides of the bowl.

5. Add the last teaspoon of salt.

6. From this point you'll want to add flour spoonful by spoonful until your dough is beginning to look smooth and is just slightly sticky to the touch. I usually only have to add two spoonfuls to get the desired consistency.

7. Don't over knead the dough. Remove from the bowl and form into a ball.

8. Lightly oil a clean bowl. (You'll want a large bowl so the dough has room to grow.) Place your dough ball at the bottom and cover with plastic wrap. Let rise in a warm area of your kitchen for 1 hour or until doubled in size.

9. At the end of the hour, punch down your dough and begin to shape into a pizza crust. Gently pull and stretch your dough to the desired thinness leaving a thicker edge for your crust. Be careful when the dough begins to get thin as it is very easy to tear through.

10. Place your pizza crust on a sheet pan and preheat your oven to 425*. If you are choosing to use your crust topper, now is the time. Mix the garlic and parmesan cheese into your melted butter and using a pastry brush, brush over the edge of your pizza.

11. Place you pizza crust in the oven and blind-bake for 5-7 minutes or until the top starts to look dry.

12. Remove from the oven and cover with crush tomatoes, making sure to spread them evenly. This is your sauce so if you like your pizza saucy, you'll want to heavy hand this step.

13. Next spread an even layer of cheese over the top. If you shredded all of your cheese separately, make sure to spread each kind of cheese over the whole pizza so it all melts together.

14. Top with your bacon and season with pepper, garlic powder and red pepper flakes.

15. Place your pizza back in the oven and let cook about 10 minutes or until the cheese is melted but not yet browning.

16. At this point you will remove the pizza again and carefully crack your eggs and gently place them on top of the melted cheese. I will use the uncracked egg to make a small indent where the you will rest while the egg white will spread all over the pizza.

17. Very carefully, place your pizza back in the oven and bake an additional 4-5 minutes. You'll know it's done when you jiggle the sheet pan and the whites and yellows still wiggle but there is no transparent part of the egg white visible.

18. Top with diced green onions, chives and parsley while still warm.

19. Let rest 4-5 minutes before cutting and serving.

This pizza reheats well if placed on a foil lined sheet pan and baked at 350* for 5-10 minutes or until the cheese is melty again.