First of all, I apologize for the phone pictures. This was not a recipe I planned to post, but one that I photographed obsessively because, you know, that’s what I do. Anyway, this pizza turned out to be SO delicious that I thought it would be criminal not to share it with you. So here it is.
I started craving a breakfast pizza on Saturday, after my friends Dana and Juliet brought it up (in all its delicious detail) on twitter. So often when those two start talking food I drop everything and eat what they’re eating. Because they eat delicious things.
A breakfast pizza is a pizza topped with anything you love about breakfast. I’ve seen ones with a million combinations of breakfast meats, cheeses, vegetables, and, of course, eggs. This one included smoked bacon, caramelized onions, green peppers (the last from our garden), jalapeños, three cheeses, green onions, garlic, and eggs. And oh. my. delicious. I want to marry this pizza.
Yesterday we also headed to VA to hang with the nieces and Megan. Can I just reiterate how great nieces are? Nieces + breakfast pizza = wonderful Sunday.
Related to, you know, the major holiday coming up later this week, I think this breakfast pizza would be the perfect morning-after meal for the family. Big enough to serve 4 or 5 adults, loaded with delicious (and, if you’d like, leftovers), it’s easy and very, very good.
1 tbsp dry active yeast
2 ½ cups bread flour
1 ½ tbsp olive oil
¾ cup warm water
½ tbsp fresh rosemary
1 tbsp kosher salt
2 garlic cloves
1 bell pepper
1/4 cup soft cheese (brie, goat, chèvre)
1/4 cup white cheddar
1/4 cup sharp cheddar
4-5 strips bacon
Olive oil & salt to finish
Whisk together olive oil, yeast, salt, basil, and water. Whisk until fully incorporated, at least 2 minutes. Add half of the flour and stir with a wooden spoon. Add remaining flour and knead for ten minutes, until the dough feels like a stress ball.
Coat a glass bowl with olive oil. Place the dough ball in the bowl, turn once, and cover with a damp towel. Let rise for at least an hour. Punch down and let rise another 15 minutes.
While your dough is rising, cook your bacon. I like to cook mine on a rack in a 375 oven (takes about 30 minutes). It cooks nicely and evenly. When I do that, however, I always cook one or two pieces in the pan so that I have drippings to caramelize the onions in. So, get your bacon going. Dice your onions and pepper, and mince your garlic and jalapeños. In your bacon drippings cook the onions, garlic, and jalapeños until nice and brown. Next shred your cheese.
Roll out your dough and heat your oven to 500 (or as high as it goes). Start with a layer of your soft cheese. Then spoon your onions over this. Add peppers, bacon, and cheddar cheeses. Crack three eggs over the whole pizza. Sprinkle the pizza with coarse salt. Brush the edges with olive oil and salt.
Bake for 12 minutes for drippy eggs (my preference) and 14 for solid egg yolks. Enjoy!
Meister @ The Nervous Cook21.11.2011 at 18:07
I love this post, there’s just something so darned sweet about it. And I’ve long wanted to try the whole eggs-on-pizza thing — must be time for me to put my pizza where my mouth is!