Saturday, November 20, 2010

Breakfast of Champions...Pizza!

Not your college days left out on the counter from the night before breakfast pizza.  Putting a new spin on an old classic.  My boys loved it.

Bacon and Egg Pizza

Butternut Squash, Leek, Pepper Bacon Pizza



Pizza Dough
3/4 cup warm water (105°F to 115°F)
1 envelope active dry yeast
2 cups (or more) all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil

Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.

Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough. DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. ROLL out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)

Bacon and Egg Pizza
Nitrate Free, Hormone Free Organic Black Pepper Bacon
Free Range Egg
Fresh Thyme
Tomato Sauce
Olive Oil
Shredded Raw Cheese (I used goat Cheese)

Preheat oven to 450.  Saute bacon until crispy.  Brush rolled pizza dough with a tomato sauce and olive oil.  Add all your toppings and bake for 10 to 15 minutes or until the cheese and bubbling and crust is a golden brown.