Every time I make my own pizza dough instead of buying it pre-made, I’m ever so thankful – stretching out that soft dough that smells fresh with yeast and then baking it until golden, it yields a chewy-but-crunchy consistency that’s perfect with any toppings. This recipe came from Smitten Kitchen, and while I didn’t love the dough recipe as much as some others I’ve made, Grant swooned over it, so I’m going to post it here as she published.
Add any toppings you think sound good – there’s really no stopping the fabulousness of a pizza with a soft-cooked egg on top, just waiting to be punctured.
Breakfast Pizza (adapted from Smitten Kitchen)
- 1/2 teaspoon dry active yeast
- 2 cups plus 2 tablespoons bread flour, plus more for dusting
- Kosher salt
- 6 strips bacon, chopped
- 2 T EVOO
- 1/2 cup grated Parmesan
- 2 cups grated mozzarella
- 4 large eggs
- Freshly ground black pepper
- 1 shallot, minced
- 2 tablespoons minced flat-leaf parsley
- 4 scallions, thinly sliced
The night before, prepare the dough: Place 3/4 cup warm 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 and mix on low for 1 minute. 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, covered, and refrigerate overnight.
One to two hours before baking, place the dough in a warm spot to proof. Adjust the oven rack to the lowest position and set a pizza stone on it. Preheat the oven to 500 degrees 30 minutes before you are ready to bake the pizza.
Prepare the dough and toppings: Fry the bacon in a large sauté pan over medium-high heat until crisp. Cool on a paper-towel-lined plate.
Dip your hands and a ball of dough into the flour. On a lightly floured countertop, pat the dough into a disc with your fingertips,stretching and pulling into a circle. Take the pizza stone out of the oven and throw the dough on it. Brush olive oil all over the surface.
Sprinkle the dough with half of the Parmesan, mozzarella , shallots and bacon. Crack 2 eggs over the top (try to build a little fence of cheese around them so they don’t slip off the pizza – it happened to me!) and season with salt and pepper.
Bake for 8 to 10 minutes, when the crust is golden, the cheese is melted and the egg yolks are cooked but still soft. Transfer the pizza to a cutting board. Sprinkle half of the parsley and scallions on top. Let cool for 2 minutes before slicing. Prepare the second pizza in the same way.
Before you’re ready to slice, poke the egg yolk with a fork and swirl that delicious yolk all over the pizza.
It’s like eating a pizza with a flavorful, fresh sauce dripping off of it. Simply delicious, with the delicate shallots, salty bacon, herbs and mixture of cheeses.
Because I had some issues with my dough not rising enough, our pizzas were smaller and denser than they should be, but like I said, nobody complained. SO good the day-of and for leftovers. The eggs cook fully when you microwave, but still taste yummy.