We’ve all had bacon, egg and cheese sandwiches for breakfast. But what about a bacon, egg and cheese breakfast pizza? I LOVE PIZZA! Pizza is life! So we're ending Breakfast Week with a BANG!
You're probably wondering how it's even possible to have a breakfast pizza, but it's super easy. As a lover of pizza, it only felt natural to make one for breakfast as well, but I still have to be careful with it. It triggers my acid reflux because of the pizza sauce, but it's a pain worth suffering once in awhile! I've even found a way around the pizza sauce problem by using tomato soup instead. You don't have to use tomato soup like I did but it does add a unique flavour to the pizza. I made the dough from scratch because pizza dough can be so expensive. I used it recently to make the Cajun Shrimp and Kale Pesto Pizza featured in this month's e-magazine only this time I made it thinner when spreading it in the pan. I'm not a fan of thin, crispy pizza, but it was delicious! Get the recipe below:
Classic Pizza Dough
1 cup warm water | 2 tsp. active dry yeast | 1 1/4 tsp. sugar | 1 1/2 tbsp. olive oil | 3 cups + 1 tbsp. bread flour| 1 1/4 teaspoon salt | All purpose flour for dusting.
1. In a small bowl, mix the warm water, yeast, and sugar together until combines, then leave in a warm place for 5 minutes or until frothy. Stir in the olive oil.
2. Sift the flour and salt together into a large bowl.
3. Pour the yeast mixture over the dry ingredients and use your hands to bring the mixture together to form a dough. Turn the dough out onto a work surface and use the heels of your hands to work the dough for 5 minutes until it is smooth and elastic.
4. Lightly grease the inside of a clean dry bowl with oil and place the dough inside. Place a dish towel over the dough and leave in a warm place to proof for 45 minutes to 1 hour or until double in size.
5. Dust a clean work surface lightly with flour and tip out the dough. Use your fists to knock the air out of the dough, then separate the dough into your required portion sizes. Use the palms of your hands to cup the dough and roll it on the work surface in a circular motion to form a perfect ball.
6. Place the dough balls on a lightly greased baking tray, cover and leave in a warm place to proof again for 15 minutes.
Bacon and Egg Breakfast Pizza Recipe
1 pizza dough of your choice (you can use the recipe above, or store bought)
2 slices turkey bacon
3 tsp Ricotta
2 Tbsp tomato soup
- Place a pizza stone or overturned sheet pan in the oven and preheat to 450.
- Evenly spread pizza sauce over pizza dough. Drop teaspoon-size dollops of ricotta on the pizza dough. Tear bacon into pieces and evenly space on pizza dough. Crack an egg carefully on top of pizza in the centre.
- Place pizza dough in the oven and bake for 8-12 minutes, depending on how soft or hard you like your eggs.
- Remove from oven. Garnish with fresh basil and parmesan cheese. Serve warm.