Pizza for Breakfast?!
Ahh breakfast, the most important meal of the day, or so they say. I’m gonna be straight with you, I very rarely actually eat breakfast. I just don’t really dig toast or cereal or any of the traditional breakfast foods. If I could have bacon and eggs every morning however, I’d be
big as a house the happiest person alive. But really, who has time for that? Most days I forgo breakfast completely and settle for a mid-morning snack once I get to work.
Then I discovered Breakfast Pizza and my whole world changed.
Look, I realize that breakfast pizza is possibly more suited as a brunch type meal. It’s not exactly super healthy. I’m not suggesting that you have pizza for breakfast every day, that would be crazy (yeah, crazy delicious!) but c’mon. How great is it that we live in a world where you can combine two things as delicious as breakfast and pizza? And the best part is it’s a mobile breakfast. Just grab a slice as you’re heading out the door and you’re good to go!
What You Need:
|For the dough…
3/4 cups of lukewarm water
1 teaspoon of instant yeast
2 cups of plain flour
1 1/2 teaspoons of salt
|For the sauce…
400g diced tomatoes
2-3 cloves of garlic
Dried Oregano & Basil to taste
|For the toppings…
200g of bacon, diced
Plus whatever you want!
What You Do:
1. Set the oven to as hot as it will go and allow to preheat for at least a half an hour.
2. Mix together the yeast and water in a large mixing bowl until dissolved. Add the flour and salt to the bowl and combine until a shaggy dough starts to form.
3. Turn the dough and any excess flour out onto a flat, clean working surface and knead together until all the flour is incorporated and the dough is smooth and springy. If the dough starts to stick to your hands or to your work surface, add tablespoons of flour until the dough becomes smooth. The end result should be moist and slightly tacky but solid.
4. Cover the dough and allow to rise until it has doubled in size (around an hour and a half). Once it has risen you can refrigerate it until you need it. It should keep for 2 – 3 days. If your short on time you don’t need to allow it to rise, just set it aside while you prepare the toppings and it will cook as a thin crust pizza.
5. To make the sauce, combine the diced tomatoes, garlic and dried herbs in a bowl. Blend together if you prefer a smoother sauce. The sauce will keep in the refrigerator for a week. Prepare your toppings at this point.
6. Divide the dough in two evenly sized pieces. Working with one piece of the dough at a time, form into a flat disc, either by hand or using a rolling pin. Work from the middle outwards, using the heel of your hand to gently press and stretch the dough.
7. Spoon a few tablespoons of sauce into the center of the pizza and using the back of a spoon spread the sauce to the edges. Evenly spread on your toppings, ensuring the bacon is on the top so it cooks properly. Crack the eggs into individual cups or small bowls and set aside.
8. Transfer the pizza’s to baking trays and slide into the oven. Carefully pour each egg onto the pizza one at a time and close the oven to bake. Turn the oven down to about 250 degrees Celsius and cook for 10 - 15 minutes or until the eggs are just set.
9. Remove the pizza from oven and allow to cool for about five minutes before serving. Season with salt and pepper and fresh herbs.