Ever heard of the term “chick food”? Well, this breakfast pizza isn’t it.
My boyfriend, Michael, is visiting me from Chicago this weekend (yay!), and we’ve been having a great time. We both love to eat (I bet you could have guessed that about me), so we are always trying new restaurants together. This time around, we tried out a nearby Japanese noodle bar. Great seafood pancakes and dumplings.
Anyway, choosing restaurants is always an easy feat for us, but eating in can be a bit more difficult. Michael is your typical meat-loving guy (and has also been nick-named the human garbage disposal due to his huuuuuge appetite), soI knew he wouldn’t be satisfied by my typical breakfast of quinoa with fruit and nuts (aka chick food). I knew I needed to make him something hearty, filling and packed with protein. So breakfast pizza was born.
I made the dough the day before and made my own Hawaiian pizza with half of the crust. I let the other half of the dough sit wrapped in the fridge overnight, and just rolled it flat the next morning. Michael thought it was a great idea (though he still looked pretty disappointed when I told him I was out of bacon to add on top), and ate his entire half of the pizza in one sitting.
Whole Wheat Pizza Crust:
1 teaspoon white sugar (or honey)
1 1/2 cups warm water
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
3 1/4 cups whole wheat flour
2 tablespoons olive oil
1/2-3/4 cup prepared pizza sauce
1 cup shredded mozzarella cheese (I used Daiya)
4 whole eggs
1/2 cup thick ham, cut into bite-sized pieces
4 slices thick cut bacon, cook and cut into bite-sized pieces
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top and let sit for about 10 minutes, or until foamy. Stir in olive oil and salt, and then add flour. Mix until just combined, and then transfer dough to a floured surface . Knead until dough becomes smooth and lump-free (about 10 minutes). Place into an oiled bowl, cover with saran wrap or a towel, and place in a warm place to rise for 1 hour. When dough has doubled in size, punch dough down and place on a floured surface. At this point, divide dough into two equal parts if you want a thin crust pizza, leave whole if you want one large, thick crust. Form dough into one or two tight balls, and let sit for 45 minutes to rise, until doubled. Roll dough out into a flat disc-shape and top with desired toppings.
Preheat oven to 425F. Brush olive oil over the top of dough, especially on the edges where the crust will be. Spread pizza sauce evenly over the dough, leaving 1/2-1 inch uncovered for the crust. Sprinkle sauce with desired spices (I used Italian seasoning, garlic powder, onion powder, salt, pepper, and oregano. Feel free to use parmesan cheese here as well.) and then top with shredded cheese. Top with ham and bacon; then crack raw eggs directly on top. Bake for 14-16 minutes, or until egg whites are cooked. Cut and serve immediately.
Crust recipe adapted from AllRecipes