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Breakfast Pizza

August 3, 2010

Nate and I have one teeny tiny problem in our relationship: he doesn’t love pizza as much as I do.  When we were trying to figure out what to make for dinner this past weekend and I suggested pizza, he said he was tired of pizza.  Okay, so maybe we’d also made pizza the weekend before that, but that’s a whole 5 or 6 days without pizza, so how could he possibly be tired of it?  There are some things I will just never comprehend.

Needless to say, I was determined to make pizza and I decided to make something that has never before been seen on our pizza stone (that way Nate couldn’t claim to be tired of it).  Several months ago I saw breakfast pizza on Smitten Kitchen and it looked like it would be a lovely addition to our weekend breakfast extravaganza, so I decided to give it a try.

Breakfast pizza requires hardly any prep work besides cooking the bacon and slicing up some ingredients, assuming that you already made the dough.  And the final result is awesome.  We ate the whole pizza in maybe 10 minutes. Plus, the clean-up is minimal since there are hardly any dishes! 

I was a little worried about the idea of putting slippery raw eggs on a pizza and then moving the pizza from the cutting board (no pizza peel here) to the stone since that involves a bit of jolting, but it worked out surprisingly well.  Granted, the eggs congregated a bit in the middle, but there were no disasters.  Next time (I promise, there will definitely be a next time) I’ll bake it for a little less time so that the eggs don’t set quite as much, as they were nearly cooked through by the time the pizza came out of the oven.  I still have enough dough for another pizza, and maybe later this week we’ll have breakfast pizza again, only this time for dinner!

Breakfast Pizza

(Adopted from Smitten Kitchen)

This recipe makes two 10-12 inch pizzas.  We halved the recipe and only made one pizza, which was sufficient for two not-too-hungry people.  Don’t skimp on the parmesan– it gives the pizza a really nice salty, nutty flavor.  In addition to parsley and scallions, you can also sprinkle diced chives and shallots on top afterwards.

3/4 c water, lukewarm
1 tsp active yeast
1 tsp oil
1 tsp salt
1tsp honey
2 c flour, plus extra for kneading

6 slices 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 scallions, thinly sliced

To make the dough (the evening/night before): Pour the lukewarm water into a bowl and sprinkle the yeast over the water.  The yeast should dissolve and get bubbly– if this doesn’t happen, start over with new yeast.  Let the yeast and water sit for about 5 minutes, and then add in the oil, salt, honey and 2 cups flour.  Mix together, and once it forms a cohesive ball, knead until stretchy and smooth (about 10 minutes).  Place dough in an oiled bowl and cover with plastic wrap.  Let rise at room temperature for about 2 hours, or until doubled in size.  Remove dough from bowl, punch it down, and form into 2 balls.  Place the dough balls (that sounds funny) in a large plastic ziplock with about 1 tbsp of oil and let the dough rest in the fridge overnight.  About an hour before you plan on making the pizza, remove the dough from the fridge.

Prepare the dough and the toppings: Fry the bacon in a large sauté pan over medium-high heat until crisp. Cool on a paper-towel-lined plate; roughly chop.

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, then drape the dough over your fists and carefully stretch it from beneath to form a 12-inch circle.

Generously dust the surface of a pizza peel or large inverted sheet pan with flour and place the stretched dough on it. Sprinkle the dough with half of the Parmesan, mozzarella and bacon. Crack 3 eggs over the top and season with salt and pepper.

Bake the pizza: Shake the pizza peel slightly to make sure the dough is not sticking. Carefully lift any sections that are sticking and sprinkle a bit more flour underneath, then slide the pizza directly onto the baking stone in one quick forward-and-back motion. Bake for 8 to 10 minutes, rotating after 5 minutes. When the crust is golden, the cheese is melted and the egg yolks are cooked, use the peel to transfer the pizza to a cutting board. Sprinkle half of the parsley, and scallions on top. Let cool for 2 minutes, slice and serve immediately. Prepare the second pizza in the same way.

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