What a neat idea! The photo in the magazine just looks amazing and tasty.
So this morning I created the breakfast pizza and added a bit of onion. I used olive oil infused with rosemary from Bree and Robbie's wedding, which really added a nice rosemary flavor to the crust. I did cook it on the pizza stone, which for this pizza I wouldn't do again because it made the crust too crunchy and then was a bit hard to cut... This is really a knife and fork pizza.
Check out recipe for the pizza - I hope you make it and dine on it someday!
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Courtesy of Food Network Magazine
Pizza Dough
Whisk 3 3/4 cups flour and 1 1/2 teaspoons salt. Make a well and add 1 1/3 cups warm water, 1 tablespoon sugar and 1 packet yeast. When foamy, mix in 3 tablespoons olive oil; knead until smooth, 5 minutes. Brush with olive oil, cover in a bowl and let rise until doubled, about 1 hour 30 minutes. Divide into two 1-pound balls. Use 1 pound per recipe unless noted.
How to make a pizza:
Step 1: Place a pizza stone or an inverted baking sheet on the lowest oven rack and preheat to 500 degrees.
Step 2: Stretch 1 pound dough on a floured pizza peel, large wooden cutting board or parchment paper.
Step 3: Top as desired, then slide the pizza (with the parchment paper, if using) onto the stone or baking sheet. Bake until golden, about 15 minutes.
Bacon-Egg Breakfast Pizza -
Stretch dough into four 6-inch rounds. Top each with diced raw bacon; bake until crisp (500*).
Crack an egg onto each crust and top with olive oil, salt and pepper; bake until the eggs set (about 5 minutes). Top with baby greens.
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My pizza photo
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