This Breakfast Pizza is so tasty. The creaminess of the mozzarella and egg, saltiness of the potatoes are heaven once combined together.
Because it’s Saturday and it’s Pi Day and because I choose pizza above all. This is the perfect meal for our brunch time. Crispy hickory bacon is rendered for the potatoes to fry in. Add a little bit of smoked paprika and cayenne to kick it up and throw an egg on top of the whole pie and this makes for one wonderfully tasty meal.
Chewy, soft and delicious pizza dough is the base and it’s one of my most basic and foolproof recipes. This is one whole breakfast meal in one bite and it’s one of the easiest ways to serve a crowd over the weekend.
Who doesn’t love pizza? I believe an egg can go on top of everything and this is just proof.
Breakfast Pizza
Ingredients
- 1 package {1/4 oz} Active Dry Yeast
- 1 cup Warm Water
- 1 tablespoon Honey
- 1 tablespoon Olive Oil
- 1 tablespoon Kosher Salt
- 3 cups Flour, plus more for dusting
- 6 slices Thick Cut Bacon, sliced into lardons
- 2 whole Gold Potatoes, medium diced
- 1 teaspoon Smoked Paprika
- 1/4 pinch Cayenne
- 1 teaspoon Kosher Salt
- 2 cups Shredded Part Skim Mozzarella Cheese
- 8 whole Eggs
- Chives, chopped for garnish
Directions
- Step 1 Preheat the oven to 400 degrees F. In your stand mixer attached with a dough hook, add yeast and honey to the warm water, stir to dissolve yeast. Let sit for up to 10 minutes until foamy.
- Step 2 Add olive oil, salt and slowly start to incorporate the flour. Stir in 2 cups of flour until combined, dough should look wet and should be sticking to the sides of the bowl. Add the last cup of the flour until the dough easily releases from the sides and the dough is still tacky.
- Step 3 Place the dough on a lightly floured work surface and knead the dough for 10 minutes. The dough should be soft and look elastic at this point without sticking. Brush a bowl with olive oil and place the dough in the bowl, cover with plastic wrap. Let rise for 30 minutes until doubled in size.
- Step 4 While dough is rising, prepare potato mixture. In a heavy bottom pan or cast iron, heat 1 tablespoon of olive oil and add the sliced bacon. Cook over medium high heat until bacon starts to crisp on the sides and fat begins to render, about 3-4 minutes. Add diced potatoes and let fry in the bacon fat for 5 minutes. Toss pan to evenly cook potatoes. When the potatoes start to look slightly browned, about 10 minutes, season with smoked paprika, cayenne and kosher salt. Remove from heat and set aside.
- Step 5 On a lightly floured work surface. Cut dough into two equal portions, roll out into 2 even circles and place on pizza pans or place on large sheet pans.
- Step 6 Spoon bacon potato mixture evenly on top of pizzas. Sprinkle cheese on top. Transfer to the oven to cook for 15 minutes. Remove pizza and crack 4 eggs each evenly over the top of the two pizzas. Place back in the oven to cook until egg is set, about 10 minutes.
- Step 7 Remove and let cool for a few minutes before serving. Garnish with chopped chives.
Combine warm water {about the warmest that your tap gets}, yeast and honey.
Mixture will look foamy and puffed.
Slowly incorporate the flour while the kitchen aid is running on medium speed. Dough will start pulling away from the bowl and will begin to look tacky.
Roll out dough onto a lightly floured surface. Knead dough for 10 minutes.
Dough will start looking more and more elastic and smooth.
Allow to rise in a covered oil bowl until doubled in size.
Meanwhile, prepare crispy bacon and potato mixture.
When bacon fat is rendered in the pan, throw in potatoes and fry up until browned and crisp.
Crispy and delicious. Warning: This will make your house smell absolutely delightful!
Prepare pizza in any shape you like and spread ingredients evenly for even cooking.
I like to cook everything for 10 minutes together before adding the eggs so you get a lovely runny yolk when you cut into your pizza. Add a few more minutes of cooking time if you’d like your yolk hard.
Savor and Enjoy!
