breakfast pizza.

I discovered this past week that not everyone in this world shares my affinity for cold leftover pizza.  I didn’t realize it was odd to wake up on a weekend morning craving a slice of pizza and eating it straight from the box in the fridge (and not even out of sheer laziness do I eat it cold but just because it’s really good that way).  I thought this was normal behavior (and not just normal college behavior but normal behavior no matter your age) but I was sorely mistaken and now I feel completely out of sorts.  For those silly people who insist upon warm pizza for breakfast, I present to you this breakfast pizza.  This is not a recipe for reheating leftover pizza (I think most everyone can handle that on their own) but rather it’s a recipe for combining my two favorite things into one dish, eggs and pizza, in order to make one delectable breakfast.  A white pizza is topped with crumbled bacon, eggs, and herbs in order to make one indulgent and messy meal that is best eaten on a lazy weekend morning.  

Breakfast Pizza

Recipe adapted (barely) via the NYTimes

Makes Two 12-inch Pizzas (with each pizza serving 2 people)

I streamlined this recipe a little.  I find if you dice the bacon small enough it will cook directly on the pizza (cooking it before hand I find burns the bacon when cooking the pizza, plus you eliminate a pan to be cleaned!)  I also cooked the pizza for 2 minutes before topping with the egg as I prefer a bit of a runny yolk but if you are firmly against runny yolks then add the eggs when topping with the cheese and bacon.  Also if you make the dough Friday evening you can have one pizza Saturday and one Sunday as I find the dough to keep more than one day!

For the Dough

1/2 teaspoon active dry yeast

2 cups plus 2 tablespoons bread flour, plus more for dusting

1 teaspoon kosher salt

For the Pizza

1/3 cup bacon, diced

¼ cup grated parmesan

1 ½ cups grated mozzarella (or you can up this to 2 cups and omit the goat cheese below)

½ cup crumbled goat cheese

4 – 6 large eggs (you can use 2 or 3 per pizza depending on your preference)

Freshly ground black pepper

2 tablespoons minced chives

2 scallions, thinly sliced

The night before, prepare the dough: place ¾ 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 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, place the pan in a plastic garbage bag, tie the bag loosely and refrigerate overnight.

One hour before baking, place the dough in a warm spot. Adjust the oven rack to the lowest position and set a pizza stone on it (or a baking sheet). Preheat the oven to 500 degrees.

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.

Carefully remove the pizza stone or baking sheet from the oven.  Place the dough on the stone/sheet.  Top the dough with half the mozzarella, goat cheese, Parmesan, and bacon.  Place the pizza in the oven and cook for 2 – 3 minutes.  Remove the pizza from the oven and top with the eggs.  Place the pizza back in the oven and cook for another 3 minutes.  Remove the pizza again and top with half the chives and scallions.  Continue cooking for another 3 minutes or until the crust is golden, the cheese is melted, and the egg whites are set.  Let cool for 2 minutes, slice and serve immediately.  Prepare the second pizza the same way.