Breakfast Pizza (makes 8)
For the crust:
1 3/4 cup white whole wheat flour
1 1/4 cups durum or semolina wheat flour
1 Tblsp pizza herbs (I used Frontier Pizza Seasoning)
1 tsp instant yeast
1 tsp sea salt
2 Tblsp extra virgin olive oil
1 1/4 cups filtered water
For the topping:
4 eggs, preferably from pastured hens
2 cups (8oz) shredded cheese – your choice of cheddar, swiss, colby or Monterey Jack
4 slices of nitrite-free bacon OR 4 oz. of homemade pork or turkey sausage
For the dough, combine all of the crust ingredients in your mixer, bread machine or a large bowl. Mix until the dough comes together and then knead for about five minutes until you have a somewhat shaggy dough. Place the dough in a large, well oiled bowl and cover it with a clean tea towel or oiled plastic wrap. Let the dough rise at least two hours but as long as overnight on the countertop OR you can refrigerate the dough for up to 7 days.
This long rising time allows the flavor to develop as the yeast feeds on the carbohydrates in the flour. This also lets you prepare the dough the night before or even earlier giving you less prep time at breakfast.
For the topping, combine the eggs and cheese in a medium bowl. Cut the bacon into small squares or crumble the sausage into little bits (uncooked) and stir it into the egg mixture. Cover and refrigerate the topping until you are ready to assemble the pizzas.
To bake the pizzas, preheat the oven to 450 degrees and then divide the dough into eight pieces about 3 oz each. (You can make them larger but you’ll get fewer pizzas) Roll the dough into a circle about 5 or 6″ in diameter. Larger circles make thinner crispy crust, smaller circles make thicker chewy crust. To keep the topping from oozing off pinch a little edge around the rim of the circles. Place the circles on lightly greased or parchment lined baking sheets.
Bake the empty crusts for 7-8 minutes. Remove from the oven.* Divide the topping evenly among the crusts and return them to the oven for 14-16 more minutes. The topping should be golden and bubbly. Remove from the oven and serve hot or let them cool on a cooling rack until you are ready to eat.
*You can stop at this point and let the par-baked crusts cool and freeze them in a zip-top freezer bag. To use later just let them thaw a bit, top them and bake as directed for the second baking with the topping.
These little pizzas are very portable. They are full of healthy proteins and fats and make a fun way to get more eggs into your kids.
- 1¾ cup white whole wheat flour or regular whole wheat flour
- 1¼ cups durum wheat flour (substitute semolina or unbleached all-purpose flour if you don't have durum)
- 1 Tblsp Italian seasoning or Pizza Herbs such as Frontier Pizza Seasoning
- 1 tsp instant yeast
- 1 tsp sea salt
- 2 Tblsp extra virgin olive oil
- 1¼ cups filtered water
- 4 eggs from free-range hens
- 2 cups (8oz) shredded cheese such as cheddar, swiss, Colby or Jack
- 4 slices of nitrite-free bacon OR 4 oz of homemade pork or turkey sausage
- For the crust combine the flours, herbs, yeast, salt, olive oil and water in a mixer, bread machine or food processor bowl.
- Mix until the dough comes together and then knead about 5 minutes.
- Place the dough in a large, well-oiled container and cover loosely with a towel or plastic wrap.
- Let the dough rise 2 hours and then proceed with baking, or you can refrigerate the dough for up to 7 days and use as needed.
- To make the pizza topping combine the eggs and cheese in a medium bowl.
- Cut the raw bacon or sausage into small pieces and stir it into the egg mixture. Cover and refrigerate the topping, as long as overnight, until you are ready to assemble the pizzas.
- To bake the pizzas preheat your oven to 450 degrees and divide the crust into 8 pieces about 3oz each.
- Roll the dough into circles about 5-6" in diameter with smaller being chewy and larger being crispy.
- Place the crust circles on lightly greased or parchment covered baking sheets.
- Bake the empty crusts for 7-8 minutes, then remove from the oven.*
- Divide the topping evenly among the crusts and return to the oven for 14-16 more minutes until the topping is golden and bubbly.
- *You can let the partially baked crusts cool and then freeze them to use later, just remove from the freezer and allow to thaw a bit before topping and baking as directed.