Bacon, Egg, and Cheese Pizza
Who says breakfast for dinner can’t be gourmet? This pizza is to die for! With caramelized onions, nutty Gruyere, eggs and crispy bacon, you may save leftovers and enjoy pizza for breakfast! No mixer? No pizza stone? No problem! This recipe requires a kitchen’s basic tools to get your pizza cooking. The pizza yeast allows for a quick preparation time. I’m into a crispy crust, so I’ve prebaked the crust in a hot oven on top of a baking sheet to crisp it up a touch before adding the toppings. If you are into a chewier crust, feel free to load up the raw crust with your toppings and baking it all together.
For the Pizza Dough:
2 ¼ teaspoons (1 packet) Fleischmann’s Pizza Yeast
2 teaspoons granulated sugar
3 cups bread flour, divided
1 teaspoon salt
1 cup warm water, 120-130 degrees Fahrenheit
3 tablespoons extra virgin olive oil, divided
For the Pizza Toppings:
4 slices all natural bacon, cut into 1-inch pieces
½ onion, thinly sliced
1 tablespoon brown sugar
¾ cup shredded low-fat mozzarella cheese
¾ cup shredded Gruyere cheese
¼ cup part-skim ricotta cheese
3 eggs, beaten
6 basil leaves, finely chopped
For the pizza dough:
1. Preheat the oven to 500 degrees. Place a large baking sheet upside down in the oven as it preheats.
2. In a large bowl, mix together the Pizza Yeast, granulated sugar, 1 cup bread flour, salt, water and 2 tablespoons olive oil. Stir with a wooden spoon.
3. As the dough comes together, add another cup of flour. Continue stirring dough with the wooden spoon. The dough should start to form a large ball. Add another ½ cup of flour. The dough should be tacky and smooth but not sticky.
4. Dust the remaining flour on a flat surface. Knead the dough by folding it and pressing it with the heel of your hands. Knead it for about 5 minutes until it is nice and smooth.
5. Divide the dough into two equal portions. Roll each portion into a ball shape. On top of nonstick foil or well-greased foil, roll or press the balls of dough into 12-inch wide disks.
6. Brush the top of the dough with the remaining olive oil. Bake each crust for 8 minutes in the oven, on top of the backside of the baking sheet. Remove the pizza from the oven and assemble with toppings.
For the pizza toppings and assembly:
1. Turn the oven down to 425.
2. In a medium sauté pan, over medium-high heat, add bacon pieces to the pan and cook until golden brown and crispy- about 5 minutes. Transfer the bacon to a paper-towel lined plate and drain all but a tablespoon of the grease from the pan.
3. Return the pan with the rendered bacon fat to the stove and toss onions into the pan. Stir the onions until they begin to turn a golden brown. Using a wooden spoon, scrape up any brown bits that may have stuck to the pan from the bacon. Reduce the heat to low and stir in some brown sugar. Continue cooking the onions for about 10 minutes, until they are soft. Remove them from the heat.
4. Sprinkle each crust with mozzarella and Gruyere cheese. Dot both crusts with ricotta cheese. Sprinkle each pizza with bacon and caramelized onions.
5. Pour the beaten eggs in small portions on top of the cheese. Be sure to keep from drenching just one area with lots of egg by pouring small dollops to evenly distribute the egg throughout the pizza. When the pizza is sliced, each piece should have some egg on it.
6. Bake the pizzas one at a time with the nonstick foil on the baking sheet. Bake for about 8 minutes, until the cheese is melted and the eggs are cooked.
7. Remove the pizza from the oven, sprinkle with fresh basil, and slice to serve.