I think breakfast pizza is a great idea. It’s easy, combines all the breakfast favourites into one convenient mouthful and is great when catering for a lot of mouths. I am also always interested in breakfasts that are a little different, and with pizza, the possibilities are endless, you can add things like truffle, change up the bacon for prosciutto or even add a bit of pep with some chilli flakes or Tabasco. And if you can get your hands on some good quality premade pizza bases, Sugo Mi in Bulimba have great bases, it’s even quicker and easier.
Makes 2 pizzas
2 cups plain flour
1/2 teaspoon salt
2 tsp dry yeast
3/4 cup warm water
2 tbs olive oil
1/4 cup grated parmesan cheese
1/3 cup grated mozzarella
4 rashers bacon, fried crispy and cut into small pieces
2 tsp olive oil
Flat leaf parsley and chives for garnish
Combine water and yeast in a jug. Whisk to dissolve and then set aside in a warm place for 5 minutes or until foamy.
Sift flour and salt into a bowl, add the yeast mixture and the oil. Mix with a fork to form a dough. Turn out onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in a lightly greased bowl, cover and let stand for about half an hour until dough has doubled in size.
After 30 minutes. Use your hands to punch down the dough, cut the dough in half and then form into two pizzas.
Preheat your oven to about 200°C with your pizza stone or baking tray inside to heat up.
Once your pizzas are rolled out, place on your preheated stone and then top. Brush lightly with olive oil, scatter with parmesan, then mozzarella, then your crispy bacon pieces, crack 3 eggs on each pizza and bake for about 8 – 10 minutes or until crusts are golden and crisp and you eggs are just cooked, I like my yolks a little runny so if you don’t, you could leave it an extra couple of minutes. Watch out though, the yolks and turn in a second.
Remove from the oven, allow to cool for a minute or so, slice and scatter with chopped parsley and chives.