Breakfast Pizza #2
1 Recipe traditional pizza
-dough (see below)
1 tb Vegetable oil
1 cn (16-oz) tomatoes; drained,
Salt and pepper
8 sl Bacon; partially cooked
2 3/4 c Bread flour (well-sifted
-all-purpose flour is fine)
1 ts Salt
1 ts Active dried yeast
1 ts Sugar
3/4 c Warm water; about (110f,
1 tb Olive oil
Date: 7 Apr 1995 05:13:42 -0600
Preheat oven to 425F. Brush dough with oil. Spoon chopped tomatoes over
dough. Season to taste with salt and pepper. Arrange bacon over the
tomatoes, leaving 4 holes, equally spaced for eggs. Bake 15 minutes.
Remove from oven. Break an egg into each of the 4 holes. Return pizza to
oven about 10 minutes until the whites are set but the yolks still liquid.
Serve at once. Makes 4 servings.
Traditional Pizza Dough: Sift flour and salt into a medium bowl. In a
small bowl, combine yeast, sugar, and 1/4 cup water; leave until frothy.
Add yeast liquid to flour with remaining water and oil. Mix to a soft
dough; knead on a floured surface 10 minutes until smooth. Place in a
greased bowl; cover with plastic wrap. Let rise in a warm place 45 minutes
or until doubled in size. Punch down dough and kneed briefly. Oil a 12-inch
pizza pan. Place dough in center of pan; press out to edges with your
knuckles. Pinch up edges to make a rim. Use as directed in recipe.
MY NOTES/SUGGESTIONS: The dough above can be used for any pizza, not just
breakfast pizza, and it works well. (Try adding some herbs to the douch
while keading, or maybe shredded cheese.) However, the above process may be
a bit complex to achieve all before breakfast, so you might try either
preparing the dough beforehand and freezing it (I've never actually done
this, as I prefer to make it fresh, but evidently it works) or perhaps
buying ready-made crust or dough and using that. It seems to me that a
little cheddar cheese sprinkled on top of this pizza would be nice, too,
and maybe some herbs.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,