Saturday, January 7, 2012 Breakfast Pizza

Adapted from Smitten Kitchen recipe. 

Made for Christmas and New Year's Breakfast.

1 tsp Yeast
4 Cups Flour, plus more for dusting
Kosher Salt
6 Strips Bacon, Diced
1/2 Cup Parmesan, Grated
2 Cups Mozzarella, Grated

1 Tomato, Sliced
1 Shallot, Sliced
6 Eggs
1 Bunch Baby Spinach

Place 1-1/2 Cups lukewarm water in the bowl of an electric mixer fitted with a dough hook. Sprinkle in the yeast, stir and let sit for 5 minutes. Add the flour and 1 teaspoon of salt and mix on low for 1 minute. Increase the speed to medium and mix for 2 minutes, then increase the speed to high and mix until a smooth dough forms, about 2 minutes more. Cover with plastic and place in fridge over night.

On a lightly floured countertop, pat the dough into a disc or the shape of your baking pan with your fingertips, then drape the dough over your fists and carefully stretch it from beneath.

Generously dust the surface of a pizza peel or large inverted sheet pan with flour and place the stretched dough on it. Drizzle Dough with Olive Oil. Sprinkle the dough with half of the Parmesan, Mozzarella, Shallots, and Bacon. Crack 3 eggs over the top and season with salt and pepper.

When the crust is golden, the cheese is melted and the egg yolks are cooked, transfer the pizza to a cutting board. Sprinkle half of the Spinach and extra Cheese on top. Let cool for 2 minutes, slice and serve immediately. Prepare the second pizza in the same way.

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