The only thing you have to do morning-of is crack the egg and bake the pizza. Click here to read more about this recipe!
Breakfast Pizza With Bacon Crust
For the dough:
- 6 slice bacon
- 1¼ cup lukewarm water
- ¾ Tbsp granulated yeast
- ¾ Tbsp salt
- ½ Tbsp sugar
- ⅛ cup extra-virgin olive oil
- 3 cup unbleached all-purpose flour
For the topping:
- 2 Tbsp olive oil
- 4 link Italian sausage
- 6 eggs
- ½ cup shredded cheddar cheese
- 4 green onions, chopped
- 2 Tbsp chopped parsley
For the dough:
Mix the yeast, salt, sugar, and olive oil with the water in a large bowl.
Mix in the flour with a wooden spoon, being careful not to knead.
Cover the bowl and let rest at room temperature for 2 hours to rise. (Dough can be refrigerated for up to 10 days, or used immediately.)
Fry bacon until crispy and set on paper towel-lined plate to cool (if using dough right away).
Before rolling out dough, gently work in crumbled bacon.
For the pizzas:
Pre-heat oven to 450°.
On a well-floured surface, roll out dough into 6 individual round pizzas. Lightly brush each dough round with olive oil and place on a pizza stone or foil-lined baking tray.
Cook Italian sausage links.
Create a small well in the middle of each dough round. Crack an egg into a ramekin and gently pour into dough well. Continue with the remaining eggs and dough rounds.
Sprinkle cooked sausage, cheese, green onions, and parsley around the rounds.
Bake for about 8-12 min at 450°, until egg is cooked and dough is crispy.