So, if you are anything like me, you just crave breakfast every once in a while. Actually, I think I crave breakfast more than every once in a while. I do eat breakfast, but it’s not usually until almost lunch time because I am absolutely never hungry early in the morning. So my chances of having a glorious stack of pancakes or just some eggs and toast barely ever exists. Zach also doesn’t eat breakfast…ever. He refuses to eat before he does his daily run…and by daily run…I mean daily run. He never misses a day. Case in point, I hardly ever make breakfast, unless it is for dinner. Last night we decided to make a glorious, yes glorious breakfast pizza. Yes, you got it, it tasted truly glorious. It was like the breakfast Gods were shining down on us yesterday because that’s exactly what this pizza tasted like. Breakfast pizzas are super easy to make once you have the technique down, and if you are anything like Zach and I, you will encounter a few “oopsies” along the way.
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Yes it was a messy as it looks, but as tasty as it looks!
So let’s talk cracking an egg onto a pizza. Oh and let’s make sure it doesn’t spill over the edges of the pizza dough as you are cracking. Let’s also talk about how to slide that sucker into the oven so carefully that the egg whites don’t spill over the edge…AGAIN. It’s truly an art, and it takes a ton of practice. Let me just tell you, it was as fun as I’m describing. Just be prepared, that you may lose an egg in your oven during the process (and it will not be fun to clean up), unless you have super steady hands…which…of course I don’t. You could also try the old crack the egg onto the pizza already in the oven tactic. This way will work well if you don’t happen to burn your hand in the process. Hey, the choice is really yours. Zach and I managed to get it done by only breaking one egg yolk. Serious, serious skill I tell you.
I hope I haven’t scared you off. I promise you that it’s worth the heartache (This is exactly what I was feeling … heartache). This pizza was so deliciously scrumptious that I couldn’t keep my hands off of it. I would regret this an hour later, when I was so extremely stuffed that I couldn’t move, but still…totally worth it.
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So it wouldn’t be a breakfast pairing without a breakfast stout. I know that I have gone down the breakfast stout route (hey that rhymes!) before, but it’s not breakfast without one. This is why we paired this pizza with Founder’s Breakfast Stout. Why you ask? Well it’s absolutely incredible, that’s why. It’s cinnamon(y) aromas and robust taste is like pouring a cup of maple syrup right over your eggs (if you do that … I … never … do … that). Unfortunately, the distributer’s of Founders haven’t made it to Colorado yet (shame on them), but we get buy with a little help from our friends in the Mid West and on the East coast. They’re always there to provide when we need it. If you can’t get this beer, then try any breakfast stout (or oatmeal stout). It’s the perfect pairing.
I have the Friday itch and it’s a beautiful day in the neighborhood, so we are going to head out to enjoy it.
Hope everyone has a great weekend!
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Ingredients
- 1? teaspoon active dry yeast
- 1½ teaspoons white granulated sugar
- 1¼ cup warm water
- 1½ teaspoon olive oil + extra
- 3 cups bread flour + more if needed
- 1 teaspoon fine sea salt
- fine corn meal for dusting
- 2 cups mozzarella cheese, grated
- 1 cup parmesan cheese, grated
- 6 strips of bacon, fully cooked and loosely chopped
- 6 large eggs
- salt and pepper
- 2 tablespoons scallions, chopped
- 2 tablespoons parsley, chopped
Instructions
- Dissolve the yeast, sugar and salt in the water. Let sit for 10-15 minutes. Transfer to the bowl of you stand mixer with dough hook attached. Gradually add in flour until the dough forms a ball and begins to pull away from the sides. Lightly dust a cutting board, and transfer the dough to it. Knead for 5-7 minutes adding flour as necessary. Dough should be tacky but not overly sticky. Form into a ball and fold under itself so the top of the ball is tight. In another bowl drizzle olive oil and swirl around so the bowl is evenly coated. Transfer the dough to the greased bowl. Cover and transfer to refrigerator for at least 4 hours or until dough has doubled in size. Once risen, transfer the dough to a floured surface and cut 2 even pieces. Roll each piece into a ball and then cover with a tea towel to let rest for about 30 minutes. At this point, if you are using a pizza stone, place in the oven and preheat to 450 degrees F.
- Shape your 2 balls of pizza dough into large rounds and place one of the rounds on a pizza peel (if you are using one).
- Sprinkle half of the mozzarella cheese and half of the parmesan cheese onto your pizza. Lay out half of the bacon on top and then crack (very carefully) 3 eggs on top. Season with salt and pepper and then very very gently slide the pizza onto the preheated pizza stone. Cook for 10-12 minutes or until the eggs are cooked over-medium and the crust is brown. Remove from oven and garnish with scallions and parsley. Repeat these steps for the second pizza and enjoy!
Notes
Hardware: * Bowls * Stand Mixer (with dough attachment fixed) * Measuring Cups * Measuring Spoons * Plastic Wrap * Pizza Peel * Pizza Stone or Baking Sheet * Cheese Grater *
