I’m pretty sure that I could count on one hand the things that aren’t good on a pizza. Ok. Maybe that’s a bit of an exaggeration (or Nickxaggeration as Betsy would say), but it’s not too far off.
I had some pizza dough left over from my grilled pizza this week so I figured I would use it with a fun pizza idea I’ve been carrying around in my back pocket for a while.
It’s pretty basic: Take all your standard breakfast ingredients. Stick them on a pie. Add cheese and sauce. Consume immediately.
As it turns out, I like my pizza over-easy.
Yield: 2 pizzas
Dough: (From American Pie)
This is enough dough for four pizzas actually, but you can freeze any leftovers.
5 Cups (22 1/2 ounces) all-purpose flour
1 Tablespoon sugar
1 Tablespoon kosher salt
1 Teaspoon instant yeast (or active dry yeast, dissolved)
3 1/2 Tablespoons olive oil
1 3/4 Cups room temperature water
1 Cup Tomato Sauce
1 Teaspoon red pepper flakes (sauce)
1 Tablespoon dried oregano (sauce)
Pinch of salt and pepper (sauce)
6-8 ounces bacon
2 Russet potatoes, cubed
6 eggs, 3 per pizza
10 ounces pepper jack cheese (you could use more or less to your tastes)
Handful of spinach, roughly chopped
1) To make dough, combine water, oil, sugar, salt, and yeast in a mixing bowl. Stir together and let sit for 5 minutes to make sure yeast is active. It should bubble.
2) Stir in flour until it’s well-incorporated and forms a ball. Let it rest for 5 minutes. Then mix either with your hands or with a stand mixer. If using hands, repeatedly dip one hand in water and work the dough vigorously until it’s smooth, about 8 minutes. If using a mixer, mix with dough hook until smooth, about 6 minutes. If at any point, the dough is very sticky, mix in more flour.
3) Cut dough into 4 even pieces, coat with olive oil and add to a large plastic bag. Let rest for 20-30 minutes.
4) Refrigerate for at least 2 hours, but ideally overnight.
5) Remove from fridge at least an hour before making pizza.
6) Wash and cube (or shred) potatoes.
7) Slice bacon into chunks and cook it over medium heat in a large skillet. After about 10 minutes or when bacon is just turning crispy, remove bacon.
8) Cook potatoes in bacon grease for 10 minutes until they are cooked through and slightly crispy.
9) Prepare other ingredients: chop spinach, shred cheese, mix sauce.
10) Roll out pizza dough an add it to a peel lightly dusted with flour or cornmeal. Add a thin layer of sauce.
11) Add ingredients: cheese, potatoes, bacon, spinach leaving small holes for the eggs in the center.
12) Crack eggs onto the pizza being careful not to bust the yolks.
13) Bake pizza for 12-14 minutes in a preheated 500 degree oven on a pizza stone.
14) Remove and let cool for a minute before slicing and serving.
I’m not going to go into detail on the dough in this post because I just used leftover dough from my grilled pizza dough. It’s a pretty standard pizza dough though, but you could use any pizza dough for this guy really.
Besides some dough, you’ll need some breakfast ingredients!
I knew that I wanted to pre-cook the potatoes and bacon a bit because they won’t have time to get really crispy on the pizza.
I just roughly cubed up my potatoes to make for easy cooking. Nothing special. In hindsight, I realized that it might have been fun to shred them and do a kind of hash brown pizza thing.
I also roughly chopped up the bacon and cooked it in a large skillet for about 10 minutes over medium heat until it was just turning crispy. Then I removed all the bacon and cooked the potatoes in the same pan using the bacon grease.
Here’s all my ingredients ready to go!
Making and Baking
I did my traditional oven cooking for this pizza which meant heating up my oven and pizza stone to 500 degrees. I let it preheat with the stone in for about 30 minutes normally to make sure it’s good and hot.
Then I rolled out my dough, put it on my pizza peel dusted with cornmeal, and added a thin layer of sauce.
Next, all the toppings: cheese, bacon, potatoes, and spinach.
Notice that I kind of made three little holes using the toppings. I bet you can guess what’s going in these guys.
I was worried that if I didn’t leave little spaces for my eggs, they would overflow and run all over the place which I think is right.
As is though, they kind of just nestled right into the holes perfectly.
If you want runny eggs on your pizza (good idea), then try not to break them. If you break a yolk, it’ll cook completely in the oven.
I know this because I broke one of mine!
When you’re sliding this guy into the oven, be gentle. The eggs will want to slide right off the pizza which would be very bad. I found that it helped to use a spatula in my free hand to kind of lift the pizza a bit as a slid it off the peel. If you’re careful you should be able to get it safely on the hot pizza stone with minimal issues.
Bake it at 500 degrees for 12-14 minutes. The eggs will take the most time to cook. They should be set, but still runny in the center.
Then pull it out and let it sit for a minute before slicing and serving!
Here’s the thing about this pizza: It’s delicious. But it doesn’t keep for anything. It’s basically awesome right when it comes out of the oven and an hour later it’s not so hot.
It doesn’t store well and doesn’t microwave or reheat well. So it breaks a lot of the normal pizza benefits in that respect. But as long as you have a few people to help you eat on it, it’s a fantastic breakfast dish!