Breakfast Pizza #2
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Breakfast Pizza #2
  Breakfast    Pizza    Eggs  
Last updated 6/12/2012 1:10:25 AM. Recipe ID 37624. Report a problem with this recipe.
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      Title: Breakfast pizza #2
 Categories: Eggs
      Yield: 4 Servings
      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
      4    Eggs

MMMMM------------------TRADITIONAL PIZZA DOUGH-----------------------
  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 archives.  Downloaded from Glen's MM Recipe

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Recipe ID 37624 (Apr 03, 2005)

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