I have found my all-time second favorite breakfast that I’ve ever made! {I only say it’s second because I could never betray my beloved Eggs Benedict with Homemade Hollandaise Sauce, lovingly made for me by my amazing husband.} This pizza is DAMMMMMN good. Delicious, delectable, delightful, divine. I’m serious.
I found the recipe over at SmittenKitchen.com and loved all of the ingredients so I decided to try it out! We made only one pizza {mainly because our dough did not work out at all like hers did} and we changed up the toppings a bit. Justin and I don’t have a stand mixer nor do we own a pizza stone so we had to do everything old school…meaning by hand and by cheap pizza tin. But it all worked perfectly and this pizza came out exactly, if not better than, how I wanted it to. I’m still learning a lot about dough and making my own bread {Sage Biscuits, Focaccia, and English Muffins}, but now that I know how easy homemade pizza dough can be, I’ll never go back to store bought again. I also want to make pizza for breakfast alllll the time now. The topping possibilities are endless! Try out this wonderful recipe first and then see what you can come up with. This pizza is delicious, delectable, delightful, and divine. I promise.
Three Cheese Breakfast Pizza
Yield 4 servings
Recipe greatly adapted from the amazing Deb at SmittenKitchen.com, who adapted hers from The Big Sur Bakery Cookbook.
Ingredients
- 1/2 teaspoon dry active yeast
- 2 cups bread flour
- 2-4 tablespoons flour for dusting and kneading
- 1 teaspoon salt, for dough
- 1 tablespoon olive oil
- 6 strips bacon
- 1/2 cup grated Parmesan, split
- 1 1/2 cups shredded mozzarella
- 1/2 cup ricotta cheese
- 5 scallions {green onions}, white and green parts diced together
- 1 large shallot, sliced
- 4 large eggs
- 1 tablespoon flat leaf parsley, minced
Instructions
Prepare the dough:
{Skip ahead to the next section if you are using a store bought dough.}
- Place 3/4 cup lukewarm water in a large bowl and sprinkle in the yeast, stir, and let it sit for 5 minutes.
- Add the flour and 1 teaspoon of salt and mix it together slowly for 1 minute. Increase your speed and mix for 2 more minutes, then increase your speed to high and mix until a smooth dough forms, about 2 minutes more. {We do not have a mixer, so we kneaded our dough by hand. But obviously, a mixer works fabulously here.}
- Turn the dough onto a lightly floured surface and form it into a tight ball. Place the dough in a lightly covered bowl, in a warm spot. Leave the dough there for two hours, letting it rise. {We set ours on top of our heated oven with a kitchen towel covering it.}
Prepare the pizza and toppings:
- Move your oven rack to the lowest third of your oven, then preheat your broiler. {Yep, your 500* broiler.}
- Fry the bacon in a large sauté pan over medium-high heat until crisp. Remove it from the heat and let it cool on a paper-towel-lined plate, then roughly chop it up.
- Dip your hands and the ball of dough into some 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 it to your lightly floured pizza pan. {Our pizza pan was 18 inches.}
- Pour the oil over your dough and spread it out with your fingers, covering the whole pizza.
- Sprinkle the dough with the all of the mozzarella, half of the Parmesan, and dollop the ricotta on randomly over.
- Next, sprinkle over the bacon, the green onions, and the shallots.
- Then, crack 4 eggs over the top, trying not to break the yolks, and season the whole pizza with salt and pepper.
Bake the pizza:
- Bake the pizza for 8 to 10 minutes, checking it every so often to make sure it’s not getting burnt. Adjust your oven temperature if need be. {We baked ours for a full ten minutes using the broiler heat and it came out perfect.}
- Remove the pizza from the oven and sprinkle it with the parsley and the rest of the Parmesan.
- Let the pizza cool for 2 minutes, then slice, and serve it immediately.
