Adapted from The Big Sur Bakery Cookbook via Smitten Kitchen
makes one 12" pizza
1/4 t instant yeast
1 C bread flour
6 T warm water
1/2 t salt
1 C grated mozzarella cheese
1/4 C grated parmesan cheese
3 strips cooked bacon. chopped into bite sized pieces
salt and pepper
1 T chopped fresh parsley
1 T thinly sliced green onion
The day before you want pizza for breakfast make the dough.
In a large mixing bowl pour in all the dough ingredients. Using a dough hook and using speed 1 mix the ingredients until they come together and form a shaggy dough. If there is a great deal of flour add additional water a tablespoon at a time. If the dough is very wet, add additional flour a tablespoon at a time. Continue mixing at speed 2 for several more minutes until the dough is smooth and firm.
Spray the inside of a plastic bag with oil. Place the dough ball into the bag and seal. Refrigerate overnight.
An hour before baking, remove the dough from the refrigerator to warm up. Preheat the oven with a pizza stone to 500 degrees.
Stretch or roll the dough out into a 12 inch round. Sprinkle the dough with both cheeses and then the bacon. Gently crack the eggs onto the pizza and season with salt and pepper.
Gently slide the pizza onto the hot pizza stone and bake for 8 - 10 minutes. The pizza is done when the crust is golden, the cheese is melted and the egg yolks are cooked.
Remove the pizza from the oven and sprinkle with the chopped fresh herbs. Cut into slices and enjoy pizza for breakfast.