Simple breakfast pizzas topped with lots of cheese, bacon, eggs, arugula and scallions. Feel free to adjust the toppings to match your preferences!
Course Breakfast
Cuisine American
Prep Time 20 minutesmins
Cook Time 25 minutesmins
Rise Time 1 hourhr
Total Time 1 hourhr45 minutesmins
Servings 4individual pizzas
Calories 1065
Author Annalise Sandberg
Ingredients
For the dough:
4cupsall-purpose flour(500 grams)
2 ¼teaspoonactive-dry yeast(1 package, 7 grams)
1teaspooncoarse salt
1tablespoonfresh herbs, finely chopped or 1 teaspoon dried herbs (optional)
1clovegarlic, minced or 1 teaspoon garlic powder (optional)
1cupwater(237 ml)
⅓cupolive oil(80 ml)
For the pizza:
4-6strips of bacon
Olive oil, for brushing
2cupsGruyere cheese, grated (6 ounces, 170 grams)
4large eggs
Salt and pepper, to taste
Arugula
Scallions, sliced
Instructions
To make the dough:
In the bowl of a stand mixer fitted with a dough hook (or in a large bowl if mixing and kneading by hand), combine 2 cups of the flour, yeast, salt, herbs, and garlic.
Heat the water and olive oil in a small saucepan until steaming. Remove from heat and let sit for 5 minutes, or until temperature is between 120-130°F. Slowly add the water and oil to the dry ingredients, while mixing on low speed. Use a spatula to scrape down the bowl as needed.
With the mixer on medium low, add the remaining flour a ¼ cup at a time, mixing until incorporated between each addition. Continue adding flour until the dough clears the bowl and is sticky to the touch without coming off in your hands. Knead with a dough hook or by hand until smooth and elastic.
Shape dough into a ball and place in a greased bowl and cover with plastic wrap. Put in a warm place and let rise until doubled, about 1 hour.
Gently push down on the center of the dough to release the gases and knead by hand on a clean surface a few times. Let dough sit for a few minutes, then divide into 4 pieces.
To assemble the pizzas:
Roll each of the 4 pieces of dough out into a rough 8-inch circle. Cover with plastic wrap and let rise for another 30 minutes.
Meanwhile, preheat oven to 375°F. Cut strips of bacon in half and place on a sheet pan lined with aluminum foil. Bake until crispy, about 15 minutes. Remove from pan and place on paper towel to drain. Increase oven temperature to 500°F.
Brush dough rounds with olive oil and sprinkle with cheese. Carefully crack the eggs on top of each round and season with salt and pepper. Top with 2-3 strips of bacon each, according to your preference.
Bake until crust is golden and egg whites are set, about 10 minutes, longer if you want the yolks to be set as well. Garnish with arugula and scallions and serve immediately.