Breakfast Pizza!

Oh Breakfast Pizza, how I love thee.  Well, to be honest, I love pizza of pretty much every type, so that’s not really a thrilling claim, but still – breakfast pizza is something pretty snazzy to my mind, so here’s the how-to for it!

1/2 C warm water
1 tsp sugar or honey
1 tsp active dry yeast
1.5 C all-purpose flour
Dash of salt

5 slices bacon
3 eggs
1/4 cup whole milk
1 cup grated mozzarella
1/2 cup hollandaise sauce *OR* ketchup, depending on tastes
**Other breakfast-type foods: a couple diced up (pre-cooked) breakfast sausages — sure!  Bell peppers — why not?  Tomato — yummy!

1 – Start the oven preheating to 200 degrees Celsius.  While the oven is heating up, dice the bacon and cook it up to a little under whatever done-ness you like it at, being sure to save all the bacon fat in a mug or bowl to the side.  Put the bacon aside for now.

2 – In a bowl, mix the warm water, yeast and sugar.  Let sit for about five minutes, until you see the yeast is foamy.  Once it has reached that state, mix in the flour half a cup at a time, as well as the salt.  Once you’ve got a good consistency to the dough (pulling together, springy and still a little sticky), turn it out onto a lightly-floured surface and knead the dough for a minute or two before shaping it into a ball.  Pour the bacon fat from the mug into the bowl that you had the dough in, then place the ball of dough in the fat, turning it so that it’s got a nice coating of bacon-y goodness on all sides.  Cover the bowl and let the dough rise for one hour someplace warm.

3 – Punch the dough down (it’ll be pretty puffy by this stage), and then lift the dough onto a freshly-floured surface.  Shape the dough into the shape you want your pizza – rectangle if you’re cooking on a cookie sheet, circular for a pizza tray, etc, and get it onto a tray for the oven.  Brush some of the remaining bacon fat on the top of the crust, and place the dough into the oven for 10 minutes.
4 – While the crust is baking, use the eggs and milk to make yourself some scrambled eggs (seasoned with salt and pepper, of course) – a little on the moist side when you take it off the heat is best.

5 – Remove the crust from the oven, and being careful (after all, it’s pretty hot!), flip it over on the tray you are using.  Now you can add your sauce — myself, I would use a thin layer of hollandaise sauce, though for my wife I would do ketchup, instead – it’s just a matter of personal taste.  Next, add the already-cooked bacon and whatever other toppings you want – ham, sausage, peppers, mushrooms – pretty much anything goes, so long as your proteins are pre-cooked.  Spread your scrambled eggs over top of everything else, then cover with the shredded mozzarella.

6 – Pop the pizza back into the oven for another five to seven minutes (until the cheese has hit a nicely melted point), remove, slice and serve!!

This dish has proven to be a *big* hit with the people I’ve cooked it for – a tasty pizza crust coupled with all the best breakfast yummies you could want, smothered in cheese?!?  You can’t go wrong!

Enjoy, and let me know your own favorite list of toppings for this dish if you try it out!

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