There’s the most amazing breakfast at Pizza Patrol. It has sausage, cheese, and cooked eggs on top of it. It’s kind of like a white pizza, but I think they have some kind of garlic sauce on top of the crust. It’s so good, and whenever we get it for treat day, I’m a really happy camper. This pizza I made, is good, but not as good as the breakfast pizza at Pizza patrol. 😉
I totally over cooked the eggs. When I took it out of the oven, some of them were still runny. By the time I got to eat it (It takes awhile to photograph these pictures) the yolks were over cooked. Darnit! Cooking eggs in the oven is difficult. It’s hard to tell when the egg whites are set. Next time, if I make this I’ll either poach the eggs or fry them in a pan.
I’ve been thinking about adding different sections to this blog. There’s quite a few recipes I have book marked for making your own lip balm, body scrub, and lotion etc.. I also have a fun DIY grim reeper that I want to make for Halloween this year. So excited to make that. Now, if only I could figure out how to add multiple blogs to a blog?
Ingredients from: Framed Cooks
½ teaspoon dry active yeast
2 cups plus 2 tablespoons
bread flour, plus more for dusting
6 strips bacon
½ cup grated Parmesan
2 cups grated mozzarella
6 large eggs
Freshly ground black pepper
2 tablespoons minced parsley
2 tablespoons minced chives
2 scallions, thinly sliced
1 shallot, minced.
1. The night before, prepare the dough: place ¾ cup 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. Turn the dough onto a lightly floured surface, divide into two equal pieces and form each half into a tight ball. Place on a large floured sheet pan, place the pan in a plastic garbage bag, tie the bag loosely and refrigerate overnight.
2. One hour before baking, place the dough in a warm spot. Adjust the oven rack to the lowest position and set a pizza stone on it (if you have one – if not a heavy duty cookie sheet works fine). Preheat the oven to 500 degrees.
3. Fry the bacon in a large sauté pan over medium-high heat until crisp. Cool on a paper-towel-lined plate; roughly chop.
4. Dip your hands and a ball of dough into the flour. On a lightly floured countertop, pat the dough into a disc with your fingertips, then drape the dough over your fists and carefully stretch it from beneath to form a 12-inch circle.
5. Generously dust the surface of a pizza peel or large inverted sheet pan with flour and place the stretched dough on it. Sprinkle the dough with half of the Parmesan, mozzarella and bacon. Crack 3 eggs over the top and season with salt and pepper.
6. Shake the pizza peel or pan slightly to make sure the dough is not sticking. Carefully lift any sections that are sticking and sprinkle a bit more flour underneath, then slide the pizza directly onto the baking stone or cookie sheet in one quick forward-and-back motion. Bake for 8 to 10 minutes, rotating after 5 minutes. 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 parsley, chives, scallions and shallot on top. Let cool for 2 minutes, slice and serve immediately. Prepare the second pizza in the same way. Makes 2 (12-inch) pizzas.