Bacon and Egg Breakfast Pizza
Simple breakfast pizzas topped with lots of cheese, bacon, eggs, arugula and scallions. Feel free to adjust the toppings to match your preferences!
For the dough:
- 4 cups all-purpose flour (500 grams)
- 2 ¼ teaspoon active-dry yeast (1 package, 7 grams)
- 1 teaspoon coarse salt
- 1 tablespoon fresh herbs , finely chopped or 1 teaspoon dried herbs (optional)
- 1 clove garlic , minced or 1 teaspoon garlic powder (optional)
- 1 cup water (237 ml)
- ⅓ cup olive oil (80 ml)
For the pizza:
- 4-6 strips of bacon
- Olive oil , for brushing
- 2 cups Gruyere cheese , grated (6 ounces, 170 grams)
- 4 large eggs
- Salt and pepper , to taste
- Scallions , sliced
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.
Calories: 1065kcal, Carbohydrates: 99g, Protein: 44g, Fat: 54g, Saturated Fat: 20g, Cholesterol: 251mg, Sodium: 1021mg, Potassium: 356mg, Fiber: 5g, Sugar: 1g, Vitamin A: 948IU, Vitamin C: 2mg, Calcium: 711mg, Iron: 7mg